SAVANNAH HOE CAKES
A southern delicacy that's a cross between a biscuit and corn bread. It's a real treat that should be tried!
Provided by Chef amfox
Categories Breads
Time 15m
Yield 16 Hoe Cakes, 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together, except for the frying oil, in a bowl until well combined.
- 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.
- 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.
- Note: Leftover batter will keep in refrigerator for up to 2 days.
Nutrition Facts : Calories 1601, Fat 71.4, SaturatedFat 11.9, Cholesterol 430.4, Sodium 3443.7, Carbohydrate 200.7, Fiber 11.6, Sugar 22.4, Protein 41.1
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Mukarram Ali
[email protected]Can't wait to try this recipe!
Lesley Mamakoko
[email protected]I'm allergic to cornmeal. :(
Kai Orrell
[email protected]Sounds yummy!
Mr Franklin Israel
[email protected]I'll try this recipe next weekend.
Ramy Ortega
[email protected]Not bad!
Rambalak kumar Khang
[email protected]Meh.
Taven Smith
[email protected]These hoe cakes were easy to make and turned out great! I used white cornmeal instead of yellow cornmeal, and they were still delicious.
john macharia
[email protected]I made these hoe cakes for my family, and they loved them! The kids especially loved the crispy edges. I'll definitely be making these again.
Labib Hasan
[email protected]These hoe cakes were a disappointment. They were dry and crumbly, and they didn't have much flavor. I followed the recipe exactly, so I'm not sure what went wrong.
Austin Mvuselelo
[email protected]I've made these hoe cakes several times now, and they're always a success. They're so easy to make, and they're always delicious. I love that I can use up leftover cornmeal in this recipe.
Kingston Yamin
[email protected]These hoe cakes were a hit at my breakfast table! They were crispy on the outside and fluffy on the inside, with a delicious cornmeal flavor. I served them with butter and syrup, and they were perfect.