I've been a little behind on posting things, but Drew and I made these about three times within a span of about 2 weeks, and LOVE them. The first time we ever ate them was a The Lady and Sons, Paula Deen's well known restaurant in Savannah, GA. It's worth the trip. They hand them out to people in line- isn't that hospitable? They're delicious- a cross between corn bread and a pancake, you can eat them with syrup like a pancake or with savory foods, like corn bread. How fun is versatility in food?!
They're also pretty easy and quick to throw together, which is why I chose to make these rather than a cake of cornbread. All the flavor in less time! Fun fact- hoe cakes reportedly got their name because field hands would fry the batter on their hoes they used to work the field.
|Hoe Cake accompanying assortment of grilled veggies and black eyed peas- yum!|
I am posting the recipe as Ms. Paula Deen created it, but I'll post changes in my notes section. The recipe title links to the recipe on foodnetwork.com
1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying
Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, 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. Leftover batter will keep in refrigerator for up to 2 days.
- I cooked my hoe cakes just like pancakes, which is to say I didn't use a lot of oil.
- I didn't have self rising cornmeal, so I sort of fudged it with cornmeal, baking powder, and salt.
- I also didn't have buttermilk, so I put 1 Tb. vinegar in regular milk and let it sit.