Recipe - Hoecakes

1 cup Selfrising flour
1 cup Selfrising cornmeal
2 Eggs
1 tablespoon Sugar
Three fourths cup Buttermilk
1/3 cup Water; plus
1 tablespoon Water
One fourth cup Vegetable oil; or bacon
grease
Oil or butter; for frying

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.

Yields approximately 17 cakes

Savannah Country Cooking Paula H. Deen delights with this sampling of some
of Savannah's best dishes.

Southern Fried Chicken Hoecakes Peach Cobbler Cheese Biscuits

Airdate: 5/13/98:

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MC formatted using MC Buster 2.0f & SNT on 5/16/98 by Barb at PK

Recipe by: The Lady and Sons: Savannah Country Cookbook

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on May 16, 1998