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Epicurious

Hoecakes

These hoecakes have become a favorite with our guests. Use them to soak up that good pot liquor from turnip or collard greens. After the plate is completely sopped clean, save one to eat as a dessert along with maple syrup.

Recipe information

  • Yield

    Yields approximately 17 cakes

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

Preparation

  1. Mix all ingredients well except for 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.

Paula Deen's Kitchen Classics
TagsPancakeCornbreadBreadSouthernAmericanCornmealFlourButtermilkDairySideSnackBreakfastBrunchDinnerNut FreeEasyMake AheadFryCookbooks
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