Home Page
Cooking Tips
Healthy Cooking
Menu Favorites
Thom's Chili Bowl
Contact Us
Photo Gallery
About Us

Message Box




A Cooking Adventure with Thom

Maroon Printer Friendly Copy      


Paula Deen

Paula's Home Cooking

Servings: 4





1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
2 eggs
1 tablespoon sugar
cup buttermilk
cup plus 1 tablespoon water
cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying

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.
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183