My husband’s grandmother was from between Savannah & Augusta. She only used cornmeal to make her hoecakes, which she made nearly everyday. They were amazing. They can’t be duplicated!
When I visit your restaurant, I got full because the hoecakes was so good, at that time the lady who was cooking them fried the hoecakes in clarified butter. Thank you for sharing another way 😍
@PaulaDeen I have never had or heard of sweet potato butter. I am sure it's delicious. My grandmother used to make Hoe cakes at times with red beans and rice and at times as a pancake with syrup. haven't had them in atleast 28 years. I am gonna try and make some soon. ❤
I'm from South Georgia and my mom made her hoecakes using just self-rising flour and water. It made a thick batter, and she would fry them up in her iron skillet using butter or lard. I've heard it called skillet bread. Cornmeal was for making cornbread, and she made that by using Arnett cornmeal, salt, and water, make them into patties, then fried them in lard or bacon grease. She usually poked a hole in the middle of the patty because she said that they cooked quicker. She made her pancakes by using self-rising flour, milk, egg and a wee bit of sugar. LOL...cane syrup was usually used on all three recipes.
My mom is from South Georgia and made this, too, but she calls it belly bread. Goes great with pinto beans and definitely helped get us through tough times!
My sweet mother (Born in the southeastern hills of Kentucky) She loved using he very old cast iron skillets for anything like those. Especially getting them red hot, and pouring the cornmeal batter into them at about 420° and it sizzles so, so much. Makes a perfect crispy exterior for all types of cornbread. Yum!! (my mom also had the cast iron corn cob type of molds, too)
I had one of those cast iron corn cob molds and it made delicious cornbread, thin and crispy. The down side to that was you could only make 6 at a time so you definitely had to make more than one batch..
My momma did not make hoecakes with cornmeal. She used self rising flour, milk, Crisco and cooked them in a buttered pan, like bannock. I wish I had watched her closer because they were great. She made hers in about the size of the bottom of her cast iron skillet (8-10”) and about 3/4 of an inch thick. Bread makers would say they were “tight”. Momma did everything with a minimum of effort and her hoecake recipe was no different - fast and easy. Hers were not pancakes. She would cook them on the top of the stove and then put them in the oven to finish cooking. Momma was from Fitzgerald.
Hi Paula, I know exactly what you’re talking about. I used to work at Lady and Sons for two years. I remember when they used to cook the whole cakes on the floor and I absolutely miss it.😂❤
My Granny made hers with but she would only use Holmes County Cornmeal. When she would start to get low on it she would let everyone know she had to run "back home" to get more. It was a 6 hour drive back home lol. She also made something that she called a hoecake with a hole but it was a little thicker than yours and she put hole in the center. Wow they sure were good. Take one of her hoecakes with her homemade tomato gravy. Wow it was so good.
Looks delicious! My south Mississippi Dad always had cane syrup & molasses in the cupboard. My dad would say that about most foods. “That’ll put hair on your chest.” He had 3 kids, all girls. So as a young girl, I would say, “Daddy, I don’t want hair on my chest.” 🤣
I agree with you. When growing up my mother often made it on top of the stove, sometimes it would fill the skillet. No AC back then so making it this way didn't heat up the house as bad as turning on the oven. No sugar either cause it is a savory bread and not treated as a pancake.
Good morning Paula I all ways wanted to eat your restaurant for my birthday my birthday August 26 I be 58 maybe one day I make it I live Kansas coty mo
And we are not happy about losing the hoecakes. I was so disappointed on my last trip to your restaurant. I guess I’ll have to learn to cook them using your recipe. 😂
When I was young and would wake up to the smell of my mom making hoe cakes I knew Martha white corn meal mix was all mama used, just like her cornbread. If you got the wrong mix at the store you had to go back and fix it. Now I'm the same with all my babies.😂
@@vickihandel3620 It is like apple butter, but it is made with tomatoes and spices. It's so good. If you are near an Amish store they usually have it in stock in their jams and jellies section. Not as good as my granny's...lol...but pretty good.
in the video "one cup of buttermilk" but the linked recipe "3/4 cup buttermilk" Can someone let me know the correct amount? Thanks!!! ALSO, the video she pours a ladle full of batter but recipe says "2 TBS of batter per hoe cake". Does it matter/just take longer?
Just like pancakes use the amount of batter for the size cake you want. If you use 1 cup buttermilk you might not need the water she added. So much depends on the thickness of the milk. If the milk is thick like the brand I use a little water might be needed to get the batter thin enough. Just experiment and have fun! There really isn't a strict ratio.
Change the name maybe. Cuz " allegedly" those aren't "hoe cakes"🤦. The beauty of them has always been in the simple doable ingredient. A TOP LEVEL hoa cake was cooked on bacon fat,tallow,Ect. Salt was a treasure but always secondary ingredient. I'm off the soap box 🙏
What would you eat on your hoecakes?
Just butter! Maybe a bit of cinnamon sugar. That's how my grandpa did it 60 years ago! 😂
Maple syrup and fruit. Especially bananas!
Oh I’d definitely pick that sweet potato butter.
That's what I use for my cornbread. That's the best stuff right there, hands down. Nothing else compares.
Sorghum syrup!
My husband’s grandmother was from between Savannah & Augusta. She only used cornmeal to make her hoecakes, which she made nearly everyday. They were amazing. They can’t be duplicated!
Made these for supper tonight! They turned out great. Thank you for your videos, love watching & learning💞
When I visit your restaurant, I got full because the hoecakes was so good, at that time the lady who was cooking them fried the hoecakes in clarified butter. Thank you for sharing another way 😍
@PaulaDeen
I have never had or heard of sweet potato butter. I am sure it's delicious.
My grandmother used to make Hoe cakes at times with red beans and rice and at times as a pancake with syrup. haven't had them in atleast 28 years. I am gonna try and make some soon. ❤
I'm from South Georgia and my mom made her hoecakes using just self-rising flour and water. It made a thick batter, and she would fry them up in her iron skillet using butter or lard. I've heard it called skillet bread. Cornmeal was for making cornbread, and she made that by using Arnett cornmeal, salt, and water, make them into patties, then fried them in lard or bacon grease. She usually poked a hole in the middle of the patty because she said that they cooked quicker. She made her pancakes by using self-rising flour, milk, egg and a wee bit of sugar. LOL...cane syrup was usually used on all three recipes.
My mom is from South Georgia and made this, too, but she calls it belly bread. Goes great with pinto beans and definitely helped get us through tough times!
Those Hoecakes look Amazing! I bet Powdered Sugar or Pure Maple Syrup would be great! Thanks Paula!❤️
Good morning Paula,Eddie and everyone hope you all have a wonderful and blessed day🙏🏾 ❤and best dishes
My sweet mother (Born in the southeastern hills of Kentucky) She loved using he very old cast iron skillets for anything like those.
Especially getting them red hot, and pouring the cornmeal batter into them at about 420° and it sizzles so, so much. Makes a perfect crispy exterior for all types of cornbread.
Yum!! (my mom also had the cast iron corn cob type of molds, too)
I had one of those cast iron corn cob molds and it made delicious cornbread, thin and crispy. The down side to that was you could only make 6 at a time so you definitely had to make more than one batch..
@@tennesseeiris701I have one of those pans, but rarely use it, I might pull it out this weekend...😊
Thank you for this. I am looking forward to trying them. And that butter looks so yummy! Love this sweet lady and her laugh.
My momma did not make hoecakes with cornmeal. She used self rising flour, milk, Crisco and cooked them in a buttered pan, like bannock. I wish I had watched her closer because they were great. She made hers in about the size of the bottom of her cast iron skillet (8-10”) and about 3/4 of an inch thick. Bread makers would say they were “tight”. Momma did everything with a minimum of effort and her hoecake recipe was no different - fast and easy. Hers were not pancakes. She would cook them on the top of the stove and then put them in the oven to finish cooking. Momma was from Fitzgerald.
Wow ! Great story ! We all wish we’d paid closer attention to family members while cooking! 😢
I absolutely love your videos, so real, so natural, so flavorful, too! Thank you for being part of our lives!
My dad was from Natchez. We Always had Molasses in our home. He Loved it on Pancakes
Hi Paula, I know exactly what you’re talking about. I used to work at Lady and Sons for two years. I remember when they used to cook the whole cakes on the floor and I absolutely miss it.😂❤
My Granny made hers with but she would only use Holmes County Cornmeal. When she would start to get low on it she would let everyone know she had to run "back home" to get more. It was a 6 hour drive back home lol. She also made something that she called a hoecake with a hole but it was a little thicker than yours and she put hole in the center. Wow they sure were good. Take one of her hoecakes with her homemade tomato gravy. Wow it was so good.
You brought me back to when I lived with my Aunt and she made them. I need some Cane syrup and lots of butter. ❤
Grandpa would drink Green cane syrup rite Out of the Bottle or the Wiskey jug.
Mules pulled the sorghum press, now the process is mechanical.. Cades Cove Tn..still has demonstrations using the mules.
Looks delicious!
My south Mississippi Dad always had cane syrup & molasses in the cupboard.
My dad would say that about most foods. “That’ll put hair on your chest.” He had 3 kids, all girls. So as a young girl, I would say, “Daddy, I don’t want hair on my chest.” 🤣
My dad used to say that about eating potato skins. His girls objected as well!
I love all bread sweet salty hot cold old new.... borrowed blue. Lol I would eat anything you suggest Ms Paula💕Love Y'all Ty for sharing 💝🤗😘🌹
Hoecakes are amazing.
Yum it brings me back to the old days when my mom made them ❤
Paula , you three make me smile every morning 🥰🥰
Oh I love cream cheese with caviar ❤
All the people saying flour are wrong. My grandpappy makes them with cornmeal. Idc what they say, they’re wrong and Paula is right.
I use a sugar free syrup. It’s absolutely delicious.
What kind?? I've been wanting to find some sugarfree thats actually good!
I wish they hadn't taken the hoecakes away. I loved those things. Maybe they cane come back? At the family restaurants too!
For years I have called that fried cornbread. I do not put sugar in it. I serve it with beans whenever I don’t want to use my oven.
I agree with you. When growing up my mother often made it on top of the stove, sometimes it would fill the skillet. No AC back then so making it this way didn't heat up the house as bad as turning on the oven. No sugar either cause it is a savory bread and not treated as a pancake.
Awesome recipe, Paula. We make these at home too, but we call them Kamala cakes.
😂😂😂
The older that Castro gets the better it Cooks., I Like my Hocakes Crispy.
delicious! 🌞🏖️
Good morning Paula I all ways wanted to eat your restaurant for my birthday my birthday August 26 I be 58 maybe one day I make it I live Kansas coty mo
Good.mpring.❤❤❤👍👍👍
Please bring them back to the restaurant here in Savannah
I want some of that sweet tater butter. I need a recipe for that.
And we are not happy about losing the hoecakes. I was so disappointed on my last trip to your restaurant. I guess I’ll have to learn to cook them using your recipe. 😂
Cast Iron? Yeah! Girl!👩🍳💪💖!#Team bossy!😌😊😝💖🤷♀️🤪have a beautiful day💖💃👍😎
How much flour and corn meal mix and also is it plain flour or self rising???
1 cup self rising cornmeal mix, 1 cup self rising flour.
My Late Grandpa Made Us Hoecakes Going Up, But He Called Them Johnny Cakes We Would Have them With Milk and Suger:)
Looks yummy😘🤑
When I was young and would wake up to the smell of my mom making hoe cakes I knew Martha white corn meal mix was all mama used, just like her cornbread. If you got the wrong mix at the store you had to go back and fix it. Now I'm the same with all my babies.😂
Yummmieee❤😊
I was raised on Alabama King cornmeal.
I learned how to make hoe cakes when I moved to Georgia 😊
Love is a fake experience I'm beyond love 💘
Uh what??
Tomato butter! Yum! That's how I roll with hoecakes!
Is tomato butter simply a version of a compound butter? I’ve never heard of it before but love to learn
@@vickihandel3620 It is like apple butter, but it is made with tomatoes and spices. It's so good. If you are near an Amish store they usually have it in stock in their jams and jellies section. Not as good as my granny's...lol...but pretty good.
This Lady and Son's Hoe cakes recipe looks so delicious 😋 Paula.
Delicious
Oh yummy!!! Looks just like my Mama's hoe cakes!! We called em cornbread fritters!! ❤❤❤❤
in the video "one cup of buttermilk" but the linked recipe "3/4 cup buttermilk" Can someone let me know the correct amount? Thanks!!! ALSO, the video she pours a ladle full of batter but recipe says "2 TBS of batter per hoe cake". Does it matter/just take longer?
Just like pancakes use the amount of batter for the size cake you want. If you use 1 cup buttermilk you might not need the water she added. So much depends on the thickness of the milk. If the milk is thick like the brand I use a little water might be needed to get the batter thin enough. Just experiment and have fun! There really isn't a strict ratio.
No mamn, no cane syrup for this Coastal GA. girl! Hoe cakes with butter is my "jam"!
Me too
Southern California ❤
Hi Paula Deen how are you doing today
Green Cane Syurpwill put Hair on U’R Chest but so Goood
Williams Donald Lee Sarah Wilson Betty
i guess you could say those look... "supa"
SUPA
Let them ingredients Maryjane together.
They would taste better fried with lard.
hi
3:18
What is the difference between Pancakes and Hoecakes…..
Cornmeal.
I hope Paula is paying Nita (Black lady) and not ripping her off like the last time
Change the name maybe. Cuz " allegedly" those aren't "hoe cakes"🤦. The beauty of them has always been in the simple doable ingredient. A TOP LEVEL hoa cake was cooked on bacon fat,tallow,Ect. Salt was a treasure but always secondary ingredient.
I'm off the soap box 🙏
So disappointed to see you wasting paper plates when you are in a kitchen full of serveware that doesn't need to go in the trash. Very sad. And lazy.
Grow up!!!!
I totally agree
LAZY
WASTEFUL
DISGUSTING
Go protest somewhere, not here ! We enjoy Paula too much 🙄
I call them the fine china .❤
It’s nice that it’s none of your business, since it’s not your kitchen! Lol
Awesome!