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Plantation Hoecakes

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Yup, I'm talking about the garden hoe. You see, years ago, hoes had a use for something other than gardening - they were used to cook these crisp cornmeal cakes over an open fire. Lucky for us, the recipe was developed for indoor ovens!

Makes: 12

Cooking Time: 20 min

What You'll Need:
  • 1 1/2 cups self-rising cornmeal
  • 3/4 cup self-rising flour
  • 1 1/2 cups water
  • 3/4 cup vegetable oil
What To Do:
  1. In a medium-sized bowl, combine all ingredients except oil; mix well. Allow batter to stand 5 to 10 minutes to thicken slightly.
     
  2. In a large skillet, heat 3 tablespoons oil over medium-high heat. Pour 1/4 cup of batter onto skillet to form each hoe cake. Cook 2 to 3 minutes per side, or until light brown and crisp around edges.
     
  3. Repeat until all batter is used, adding more oil as needed. Serve immediately, or keep warm in a low oven until all hoecakes are cooked.
Notes

These are usually served topped with a little butter. And for a true Southern treat, serve them with molasses.

OOH ITS SO GOOD!

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