Recipe by Sue Lau
Recipe from Crystal Van Poppe in her booklet "Redneck Recipes"
Top Review by MarshHen
Oh yeah, but in my neck of the woods we call them hoe cakes and I can't imagine eating field peas w/ham or greens without them. We also serve them with tomato gravy, fried eggs, grits and ham for breakfast. Any leftover cakes are served with cane syrup for a sweet and yummy after meal treat. This is the same recipe myself, my mom and granny used as well, so I know it's a winner. I urge everyone to try them, as they are great with vegetable soups as well.
- 473.18 ml cornmeal
- 1.23 ml salt
- 59.14 ml self rising flour
- 236.59 ml water
- 59.14 ml bacon drippings or 59.14 ml cooking oil
- 118.29 ml milk or 118.29 ml buttermilk
- 1 egg