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Paula’s Famous Hoecakes

By Paula Deen

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Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5

Ingredients

  • 1 cup self rising flour
  • 1 cup self rising cornmeal
  • 2 eggs
  • 1 tablespoon granulated sugar
  • 3/4 cup buttermilk
  • 1/3 cup water
  • 1/4 cup (or bacon grease) vegetable oil
  • (or oil) for frying and more for spreading butter

Directions

Mix all ingredients together (except for frying oil and butter for spreading).

Heat oil in a large cast iron skillet over medium heat. Drop mixture 3 tablespoons at a time into hot skillet. Brown until crisp; turn and brown on other side. Drain on paper towels. Serve with butter, for spreading.

Leftover batter will keep in refrigerator for up to 2 days.

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December 24, 2018
First let me just say, I love all things Paula Deen, I have never made a recipe of hers that I did not love! These hoecakes are no different. I love them and they remind me of my childhood where my grandma made these often. They are great for breakfast with syrup or bread for a bacon egg and cheese sandwich. Sometimes I add savory toppings or sometimes sweet depending on your mood. Very easy to make and delicious. Thank you Paula for all the great recipes and bringing back happy childhood memories.

Giselle

February 01, 2016
I can remember my Mom making these, I would eat them with some Msple syrup drizzled and butter. Wow what a good memory.

Kimberlee

September 27, 2015
Just love your hoecakes great for breakfast with apple butter or your favorite jelly So yummy with a good cup of coffee. : - )

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