Biscuits, Hoecakes and Cornbread


Southern cook Paula Deen is known for preparing delicious down-home dishes. This week, Paula shows us how to make three dishes that are staples for any Southern table.

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Lace Hoecakes

1-1/2 cups plain white cornmeal
1 tspn salt
2 cups water
1/2 Cup oil

  • Heat about1/8 cup oil in a large cast iron skillet or flat top skillet over medium heat.

  • Drop mixture 3 tablespoons at a time into hot skillet.

  • Brown until crisp; turn and brown on other side. Drain on paper towels and make another one.

  • Serve with butter, for spreading.

  • Leftover batter will keep in refrigerator for up to 2 days.

Corny Cornbread

1 1/2 cup self-rising corn meal
3/4 cup self-rising flour
1 cup grated sharp cheddar cheese
8oz. can creamed corn
8oz. sour cream
1/2 cup vegetable oil
2 diced jalapenos
2 eggs

  • In a large bowl, combine all of the ingredients and stir well.

  • Heat a well-oiled large skillet in a 375° oven for 10 minutes.

  • Transfer batter to hot skillet and return to oven and bake until golden brown,
    approximately 30 minutes. If making individual size cornbread in smaller pans,
    they will require a shorter cooking time.