Paula Deen's Hoe Cakes
  • 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
  1. Mix well all ingredients, except for the frying oil.
  2. Heat the frying oil or butter in a medium or large skillet over medium heat.
  3. Drop the batter, by full tablespoons, into the hot skillet.
  4. Use about 2 tablespoons of batter per hoecake.
  5. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side.
  6. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.
  7. Leftover batter will keep in refrigerator for up to 2 days.
Recipe courtesy Paula Deen Show:Paula's Home Cooking Episode:Busy Working Women's Quick Meal