Cooking web notes

Paula Deen’s Hoecakes

Bill was in Savannah in 2003 visiting with the Savannah Tourism Bureau to set up a convention when they took him to Paula Deen’s restaurant, The Lady and Sons, for lunch.  He was lucky to meet Paula and she autographed her cookbook, “The Lady & Sons Savannah Country Cookbook” for him (me!)

It’s an awesome cookbook that I really love, filled with many wonderful recipes.  Bill mentioned that the hoecakes were delicious; I saw the recipe in the cookbook and knew I had to try it! 

Later, we both enjoyed the incredible buffet at The Lady & Sons ~ great Southern veggie dishes such as collard greens and black eyed peas, tomato-stewed okra, lima beans, the best fried chicken you’d ever want to eat, desserts to die for such as key lime pie, peach cobbler, gooey butter cakes; and of course, her delicious hoecakes.  If you’re ever in Savannah, be sure to go there ~ the price is right also!

"Want to make a Hoe Cake? Follow directions below except have a nice clean garden hoe and a large roaring fire. Rub some lard on the hoe, then heat it in the fire. Place the flattened dough on the heated hoe and hold it against the fire and bake it without burning it. Try it and see if you can do it. It is a challenge. Or, do as my grandmother did and bake it in a pie pan and make someone in your house feel special." Cliff Lowe

Hoecakes are easy to make even if you don’t have an open fire and a hoe near you at the moment!  Any skillet works well but, especially an iron skillet on your stove is excellent for this hoe cake recipe I’m about to give you. 

Hoe cakes, Johnny cakes, journey cake, Shawnee cake, corn pone and batter cake.  They’re all regional names but it’s all the same finished product.  The journey cake version comes from being easily prepared, carried and eaten by travelers.  Native American probably taught the Pilgrims how to make Johnny cakes.  And the stories go on and on…

Here’s Paula’s recipe:

Hoecakes

Ingredients:

1 cup self-rising flour

1 cup self-rising cornmeal

2 eggs

1 tablespoon sugar

¾ cup buttermilk

1/3 cup plus 1 tablespoon water

¼ cup vegetable oil or bacon grease

Oil or butter for frying

Method:

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.

Makes about 17 cakes.

Pam’s note:  If you do not have self-rising flour or self-rising cornmeal, substitute as follows ~ 1 cup flour (cornmeal), 1¼ teaspoon baking powder, 1/8 teaspoon salt.  Serve with honey, syrup, molasses or applesauce or just butter.

Try them, you’ll love them!

This entry was posted on Saturday, February 18, 2012 at 5:17 AM and is filed under Bread, Cornbread, Cornmeal. You can follow any responses to this entry through the RSS 2.0. You can leave a response.