Savannah Hoe Cakes

Chef amfox's Note:

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

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Serves: 1

Yield: 16.0 Hoe Cakes

• 1 cup self-rising flour
• 1 cup self-rising cornmeal
• 2 eggs
• 1 tablespoon sugar
• ¾ cup buttermilk
• 1⁄3; cup water
• 1 tablespoon water
• ¼ cup vegetable oil
• oil, butter or clarified margarine , for frying

Directions:

1. Mix all ingredients together, except for the frying oil, in a bowl until well combined.
2. 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.
3. 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.
4. Note: Leftover batter will keep in refrigerator for up to 2 days.

Reviews

[Chef #631466]

I used to live in SC and I'm now in IL, so it's not even an option to try to get a restaraunt that even knows what a hoe cake is! These were wonderful! Crispy on the outside, soft and fluffy on the inside - just like I was back home!