Ingrients & Directions

1 c Self-rising flour
1 c Self-rising cornmeal
2 Eggs
1 tb Sugar
3/4 c Buttermilk
1/3 c Water; plus
1 tb Water
1/4 c Vegetable oil; or bacon
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:

To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA
Single recipes $3 / Yearly $14.95

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

1 Servings

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