Hoe Cakes 8 tablespoons self-rising cornmeal 4 tablespoons self-rising flour 1 bunch green onions, chopped 1 egg 1 (12-ounce) can whole kernel corn, drained 1/2 pound crisply cooked bacon, chopped 1/2 cup buttermilk Vegetable oil or bacon grease
Instructions Mix the cornmeal, flour, green onions, egg, corn, and bacon. Stir in the buttermilk, 1/4 cup at a time. Use just enough milk to hold the batter together. Heat 2 to 4 tablespoons of oil in a medium-size skillet. Shape the batter into patties. They can be small or large, but be certain that they are not too thick, or they will not cook evenly. Turn the hoe cakes when the first side is golden brown. Fry the second side. Add additional oil to the pan if needed for a second or third batch. Serve the hoe cakes while they are still hot. Yield: 6 large or 8 to 12 small hoe cakes **************Vote for your city's best dining and nightlife. City's Best 2008. (http://citysbest.aol.com?ncid=aolacg00050000000102) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
