Paula Deen’s “Hoecakes”

26 Sep

Paula Deen’s recipe for “Hoecakes”

I’ve had hoecakes from all over the south. To date I thought the ones from the “Loveless Cafe” in Tennessee were the best. Until now I was under the impression they were suppose to bland, probably because they were used to sopped up juices and barbecue sauce. Thanks to Mark and a quick trip to Savannah, Georgia I was able to try Paula Deen’s version of Hoecakes. So flavorful, so different from all the rest, definitely my hoecake of choice from now on. If any of you find a tastier, easier recipe, please let me know.


  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal
  • 2 eggs
  • 1 Tb sugar
  • 3/4 cup buttermilk
  • 1/3 cup plus 1 Tb of water
  • 1/4 cup vegetable oil or bacon grease
  • Oil or butter for frying

Mix all ingredients well except for frying oil. Heat oil in a skillet over medium heat. Drop mixture by tablespoonfuls into the hot skillet. Use approximately 2 tablespoons of batter per hoecake. Brown until crisp; turn and brown on the other side. Drain on paper towels.

Suggestion: You can bet I will be tweaking this recipe a little down the line. Maybe some garlic and onions added. How about adding a bit of jalapeno? Anything is possible with Paula Deen’s recipe as the base.

1 Comment

Posted by on September 26, 2012 in Breads


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One response to “Paula Deen’s “Hoecakes”

  1. cindy knoke

    October 16, 2012 at 8:01 PM

    I make Paula’s hoecakes and I’m a Yankee….but I LOVE Southern food! Great blog!


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