Hoecakes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Self-rising flour |
| 1 | cup | Self-rising cornmeal |
| 2 | Eggs | |
| 1 | tablespoon | Sugar |
| ¾ | cup | Buttermilk |
| ⅓ | cup | Water; plus |
| 1 | tablespoon | Water |
| ¼ | cup | Vegetable oil; or bacon grease |
| Oil or butter; for frying | ||
Directions
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