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Hoecakes
From Paula H. Deen's cookbook "The Lady & Sons Savannah Country Cookbook"
1998

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

    • Directions

    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.

    Yields approximately 17 cakes





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