When I was a little girl, my mother made hoe cakes. Sometimes we would eat them with dinner, with butter, sometimes we would have them hot for breakfast with syrup or honey. Hoe cakes are an old favorite that you seldom see anymore. It's a shame, too, they are wonderful. ~ jan
- 1 cup self-rising flour
- 1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
- 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, butter, or clarified margarine, for frying
- Options: If you're making them to serve with syrup, add bananas, pecans, chocolate chips or blueberries, They're also good for dinner with crumbled bacon and/or green chiles added. A half a cup of frozen corn kernels is good, too.
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 thebatter, 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.
Source: Adapted from a recipe by Paula Deen