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.