Hoe Cakes

Hoe cakes are a tasty corn pancake with the texture of traditional cornbread.  They’re a versatile dish because depending on what you toss into the batter they can be a great breakfast or side dish for dinner.

The basic recipe is Paula Deen’s.  She doesn’t make many recipes that I cook due to her love of bacon fat and butter, but this recipe is an exception.  What I love about hoe cakes is that they need no sugary topping poured over them.  They taste great on their own.

We’re up early this morning because my husband had to take our son to the airport.  He’s going to spend a week in Seattle with my brother looking at schools.  My niece is on the east coast of Florida so it’s just me and Bill.  I’m figuring we’ll have a late breakfast so I think I’ll toss in some frozen corn, cheese & chipotle sauce.

Ingredients

  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal
  • 2 eggs (or egg substitute)
  • 1 tablespoon sugar
  • 3/4 cup buttermilk (I use soy plus 1 teaspoon vinegar)
  • 1/3 cup plus 1 tablespoon water
  • 1/4 cup vegetable oil
  • Oil for frying
  • Add ins: a handful of corn, blueberries, cheddar cheese & chipotle sauce,

Directions

Mix all the ingredients in a bowl, heat oil in pan on medium high, drop batter in pan about 1/8th of a cup per hoe cake, Let brown on one side and flip until browned on the other side, once cooked lay on a paper towel to remove excess oil and serve immediately

Advertisements
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: