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A Cooking Adventure
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Printer Friendly Copy
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Paula Deen
Paula's Home Cooking
Servings:
4 |
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Ingredients
1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt
Jemima's)
2 eggs
1 tablespoon sugar
¾
cup buttermilk
⅓
cup plus 1 tablespoon water
¼
cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying
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Cooking Method
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 the batter, 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. |
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Copyright © 2005. Thom's Kitchen. All rights reserved.
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183
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