The Lady And Sons Hoecakes Recipes

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SAVANNAH HOE CAKES



Savannah Hoe Cakes image

A southern delicacy that's a cross between a biscuit and corn bread. It's a real treat that should be tried!

Provided by Chef amfox

Categories     Breads

Time 15m

Yield 16 Hoe Cakes, 1 serving(s)

Number Of Ingredients 9

1 cup self-rising flour
1 cup self-rising cornmeal
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup water
1 tablespoon water
1/4 cup vegetable oil
oil, butter or clarified margarine, for frying

Steps:

  • Mix all ingredients together, except for the frying oil, in a bowl until well combined.
  • Heat the frying oil or butter in a large skillet over medium heat. Drop the batter 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.
  • Note: Leftover batter will keep in refrigerator for up to 2 days.

Nutrition Facts : Calories 1601, Fat 71.4, SaturatedFat 11.9, Cholesterol 430.4, Sodium 3443.7, Carbohydrate 200.7, Fiber 11.6, Sugar 22.4, Protein 41.1

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