Hoecakes - Recipes - Atlanta Magazine
 
 
 

Hoecakes

From The Lady & Sons Savannah Country Cookbook by Paula Deen, Random House

Ingredients
1 cup self-rising flour
1 cup self-rising cornmeal
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 or butter for frying

Instructions
1. Mix all ingredients well, except for frying oil.

2. Heat oil in a skillet over medium heat.

3. Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 tablespoons batter per hoecake.

4. Brown until crisp; turn, and brown on other side. Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days.

Makes approximately 17 cakes.

Leave a comment:

· Subscribe to comments
Be the first to comment.
 

Get it fresh!

For inside scoop on restaurants, trends, and chefs subscribe to our dining newsletter, sent each Thursday. Plus, sign up for our recipe newsletter and get a new Southern recipe each Wednesday.