Saturday, July 5, 2008


One of many great southern recipes. Hoecakes remind you of a pancake...but with a sweet cornbread flavor. My sweet little granny used to call them cornmeal pancakes. I love them with a little butter and just a little bit of maple syrup! I have a special cast iron skillet just for making these...and cornbread. This recipe is from the Paula Deen's Lady and Son's cookbook!

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

Mix all ingredients well except for the frying oil. Heat oil in a skillet over medium heat. Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 tablespoons batter per hoecake. Brown until crisp; turn and brown on other side. Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days!

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