Paula Deen’s Hoe Cake Recipe makes the most delicious hoe cakes you will ever taste! My husband and I first had these hoe cakes when we visited Paula Deen’s Buffet in Tunica, MS years ago. The cooks were constantly at the grill cooking up these yummy delights to keep up with all of the guests. They are great hot off the griddle with soft butter and a little syrup as a side with your lunch or dinner.
1 cup self-rising flour
1 cup self-rising cornmeal
1 tablespoon granulated sugar
3/4 cup buttermilk
1/3 cup water
1/4 cup vegetable oil (or bacon grease)
Butter, (or oil) for frying and more for spreading
Mix all ingredients together (except for frying oil and butter for spreading).
Heat oil in a large cast iron skillet over medium heat. Drop mixture 3 tablespoons at a time into hot skillet. Brown until crisp; turn and brown on other side. Drain on paper towels. Serve with butter, for spreading. Leftover batter will keep in refrigerator for up to 2 days.
NUTRITION (PER SERVING): 123 calories, 10g fat