To laugh often and much, to win the respect of intelligent people and the affection of children, to earn the appreciation of honest critics and endure the betrayal of false friends, to appreciate beauty, to find the best in others, to leave the world a bit better, whether by a healthy child, a garden patch, or a redeemed social condition, to know even one life has breathed easier because you have lived. This is to have succeeded.
~Ralph Waldo Emerson
August 4, 2014
SOUTHERN HOE CAKES
A Hoe cake is a Southern bread that is cooked
in an iron skillet,
similar to cornbread.
Now here's a traditional summer supper to try!
Serve with a pot of red beans and rice or some butter beans,
freshly sliced garden tomatoes and a good tall glass of sweet tea!
A slice of hoe cake will warm your insides ~
They are perfect served for breakfast,
slathered with some homemade apple butter alongside .
I promise your family will love this truly Southern recipe!"
Southern Hoe Cakes
cup self-rising flour
cup self-rising cornmeal 2
tablespoon sugar 3/4
cup buttermilk 1/3
cup plus 1 tablespoon water 1/4
cup vegetable oil for frying
well all ingredients, except for the frying oil. Heat the frying oil or butter
in a medium or large skillet over medium heat. Drop the batter, by full
tablespoons, 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. Leftover batter will keep in
refrigerator for up to 2 days.