This is one of the signature dishes served at Paula’s restaurant, The Lady & Sons. Legend has it that its name came from them being cooked on the blade of a hoe over an open fire. A perfect accompaniment to greens, fried chicken, or anything in between, this classic Southern bread is addictive.

Makes about 1½ dozen
  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal
  • 1 tablespoon sugar
  • ¾ cup buttermilk
  • ⅓ cup plus 1 tablespoon water
  • ¼ cup vegetable oil or bacon grease
  • 2 large eggs
  • Vegetable oil, for frying
  1. In a large bowl, combine flour, cornmeal, and sugar. Make a well in center of mixture; add buttermilk, water, ¼ cup vegetable oil, and eggs, stirring well.
  2. In a large skillet, pour oil to a depth of ¼ inch. Heat over medium heat.
  3. Drop batter by 2 tablespoonfuls into hot skillet, and cook until brown and crisp on bottom side; turn with a spatula, and brown other side. Using a slotted spoon, transfer hoecakes to a paper towel-lined plate to drain.
Tip: Hoecakes are great on their own, and as a sopper for sweet honey or sorghum as well as savory chutneys and chow chows.