RECIPE: Paula's hoecakes

20 years ago

We just got back from Savannah, where we had an excellent seafood dinner at Uncle Bubba's and a pretty good lunch at The Lady and Sons. [Maybe it would've tasted better if we hadn't had to wait in line for reservations the DAY BEFORE, then again the NEXT DAY until our number was called!]

Anyway, DH just RAVED about the hoecakes [We opted for the buffet; hoecakes and dessert were brought to us.] and a couple at the B&B where we stayed who had paid $250 apiece in December to attend a cooking class led by Paula at Bubba's restaurant did, too.

So when we got home, I found the recipe [Paula's] online and made a batch. One bite told me the truth: They are what my mother used to make for pancakes, calling them corn cakes. Maybe b/c I found them ordinary, I wasn't impressed.

Here's the recipe:

Hoecakes

From Paula H. Deen's cookbook "The Lady & Sons Savannah Country Cookbook"

1998

Ingredients

Â 1 Cup self-rising flour

Â» 1 Cup self-rising cornmeal

Â 2 Eggs

o 1 Tablespoon sugar

9 3/4 Cup buttermilk

Â 1/3 Cup plus 1 tablespoon water

9 1/4 Cup vegetable oil or bacon grease

Â® 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

Not recommending, just pointing out.

cheryva

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Comments (2)

gardenlad
20 years ago
I don't reckon corn cake/corn bread/hoe cake recipes really vary all that much.

At a small lunchroom in Cumberland, Kentucky, for instance, I fell in love with the cornbread. Turns out it was a recipe the woman who owned the place had gotten from her granny:

1 1/4 cups each self rising cornmeal and self-rising flour
1 1/4 cups butermile
1 1/4 cups water
pinch salt
oil

Mix dry ingredients. Mix buttermilk and water and gradually add to flour mix to form a thick batter.

Oil a heavy 10" skillet (cast iron is best) to form a layer about 1/4" thick. Preheat in a 400 degree oven. Pour the batter into the skillet and bake for one hour.

I often modify this by adding cracklings. About a cup of them, mixed well into the batter, works well.

But what I wanted to point out is the similarity in ingredients and their relative quantities.
glenda_al
20 years ago
make mine the way my south alabama mil taught me

HOECAKES

1 c. white cornmeal
Salt to taste
3/4 c. boiling water
2 tbsp. bacon fat, butter or vegetable oil

Combine the cornmeal and salt in medium bowl. Stirring cornmeal mixture constantly with spoon, pour in boiling water in a slow stream and beat until smooth. Let stand a few minutes. Heat a cast iron griddle with bacon fat, butter or oil until hot. pour mixture onto grill
Cook hoecake about 2 minutes on each side or until golden brown, turning them with a wide spatula. If needed, add more fat to pan when turning Serve hoecake at once, cutting into wedges.
it is lacy crisp on the outside
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