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Hoecakes

By Paula Deen

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48 reviews • 0 questions

Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10

Ingredients

  • 1/4 cup or bacon grease vegetable oil
  • or butter or clarified margarine, for frying oil
  • 1/3 cup plus 1 tablespoon water
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 tablespoon sugar
  • 1 cup self-rising cornmeal mix
  • 1 cup self rising flour

Directions

Mix all ingredients together except for the frying oil in a bowl until well combined. Heat the frying oil or butter in a large skillet over medium heat. Drop the batter 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. Makes about 16 hoecakes.

Chef’s Note: Leftover batter will keep in refrigerator for up to 2 days.

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Reviews (48)Questions (0)

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Sean

April 26, 2018
This is one of my Gramall’s all time favorites. She likes them with corn syrup. Her mom used to make them for her when she was little. We have always called them corn cakes. Great recipe, great memories.

Tina

April 06, 2014
Just made these this morning. Was thinking about my Grandpa eating these for breakfast many years ago. He would have them with butter and syrup. Brings back a lot of memories.

January 08, 2014
we pretty much make them the same way.except we don't put sugar in them.we don't put sugar in cornbread either.lol. when you add sugar to it,we call it sweetbread.lmao.

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