Yield: 1 Servings

Measure Ingredient
1 cup Self-rising flour
1 cup Self-rising cornmeal
2 \N Eggs
1 tablespoon Sugar
¾ cup Buttermilk
⅓ cup Water; plus
1 tablespoon Water
¼ cup Vegetable oil; or bacon grease
\N \N 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 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

Savannah Country Cooking Paula H. Deen delights with this sampling of some of Savannah's best dishes.

Southern Fried Chicken Hoecakes Peach Cobbler Cheese Biscuits Airdate: 5/13/98:

To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 MC formatted using MC Buster 2.0f & SNT on 5/16/98 by Barb at PK Recipe by: The Lady and Sons: Savannah Country Cookbook Posted to MC-Recipe Digest by Barb at PK <abprice@...> on May 16, 1998

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