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Paula Deen's Hoe Cakes


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying


Mix well all ingredients, except for the frying oil.


Heat the frying oil or butter in a medium or large skillet over medium heat.


Drop the batter, by full tablespoons, into the hot skillet.


Use about 2 tablespoons of batter per hoecake.


Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side.


With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.


Leftover batter will keep in refrigerator for up to 2 days.


Pairs Well With


Notes

Recipe courtesy Paula Deen

Show:Paula's Home Cooking

Episode:Busy Working Women's Quick Meal

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