Dan's Crispy Hoe Cakes
By: Dan Buchanan, Florida Farm Bureau
For the best hoe cakes in town, simply combine your favorite corn meal with self-rising flour.
Go with a 4 to 1 ratio: Put 4 cups of "fine" sifted corn meal in a bowl
(best for hoe cakes is Alabama King corn meal!) -then add 1 cup of self rising flour and mix well. This basic mix will make more than you will consume at one time, but it stores well in fridge.
To make a batch of the hoe cakes, choose a large or small amount of the dry mix you made up, put in a bowl and add water to make the mix really soupy, a little more watery than pancake batter.
Heat up about 1/2 inch of vegetable oil in a skillet on medium-high.
Pour enough batter for three or so hoe cakes into the hot oil. They should spread out to about three inches apiece and cook fast.
When they brown, then turn on other side. Remove and drain on paper towel. Enjoy!