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Full Episode Fridays: Biscuits, Hoecakes, and Cornbread - 3 Southern Bread Recipes
May 10, 2024
3 Southern Bread Recipes - Paula shares how to make hoecakes along with her Southern biscuits recipe and a Southern cornbread recipe. Positively Paula, Season 1, Episode 7.
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00:00 Intro
2:03 Corny Cornbread Recipe: https://www.pauladeen.com/recipe/corny-cornbread/
5:23 Lace Hoecakes Recipe: https://www.pauladeen.com/recipe/lace-hoecake-cornbread/
13:03 Southern Biscuits Recipe: https://www.pauladeen.com/recipe/southern-biscuits/
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For more episodes of Positively Paula, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFW4fceMhkzsIfer9SGChS6
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Show More Show Less View Video Transcript
0:01
[upbeat music]
0:04
♪
0:19
[gentle acoustic music]
0:22
- Well, the hoecakes take me back to my childhood
0:25
when my grandmother used to make them.
0:27
- Oh. - So it's like coming here
0:28
and getting a little taste of home.
0:31
- We used to go to Easter lunch every year,
0:35
and my favorite part was always when your mom
0:37
would bring out the hoecakes and cheese biscuits.
0:39
I felt so famous
0:41
that she would hand me my cheese biscuit.
0:43
- This is the kind of food that we grew up eating.
0:45
We would eat fried chicken and collard greens
0:48
and macaroni and cheese
0:49
and candied yams and things like that
0:51
and sweet tea and hoecake corn bread.
0:55
- And I'm Glenna. - Nice to meet you, Glenna.
0:58
You know, I heard you at the buffet saying,
1:00
"This better be good." - And it was.
1:01
I've heard about how good this fried chicken is.
1:03
- It is. - Yeah, it's delicious.
1:05
- I know. So I thought, "I have to try it."
1:07
- Did you enjoy it?
1:08
- But I was giving up my scallops.
1:09
- Did you enjoy it?
1:10
- Yes, I did. - Good.
1:11
How's the fried chicken?
1:13
- That was amazing.
1:14
- They'll have to tell you about that.
1:16
- I had fried chicken again.
1:17
- Yeah? - It was amazing.
1:18
- The best you've ever had? You could say that?
1:20
- Actually, yeah, it really is. I've had a lot of fried chicken.
1:22
[laughter]
1:23
- She says that sitting by her mom.
1:25
♪
1:31
- Hey, y'all, welcome to my kitchen today.
1:34
You know, it's a rainy day.
1:36
It's just a perfect day to be in the kitchen,
1:40
so I thought today
1:42
I would share with y'all a few bread recipes.
1:45
You know, in the South, our bread is so very important.
1:48
In fact, I can go into a restaurant,
1:51
and I can tell you
1:52
if that meal's gonna be good or not.
1:54
If that bread's not good,
1:57
there's a good chance
1:58
the whole meal's not gonna be good.
2:00
That bread is so important.
2:03
So I thought I'd start by making just a corny corn bread.
2:07
You know, we make all kind of corn bread
2:09
down here in the South,
2:10
but I'm gonna do the corny corn bread.
2:13
And all I need
2:15
is a cup and a half of self-rising cornmeal.
2:20
I need 3/4 of a cup of self-rising flour.
2:25
I need 1 cup of cheese.
2:30
I need an 8-ounce can of creamed corn.
2:36
And if you want to make it really special,
2:37
you can use fresh corn.
2:39
And I need an 8-ounce package of sour cream.
2:44
I'm gonna add 1/2 a cup of oil.
2:48
And a lot of people use cayenne pepper,
2:51
but I'm gonna use jalapeño peppers
2:54
because I had such an abundance of 'em in my garden
2:58
and I need to get rid of 'em.
3:00
And then I want y'all to see these beautiful eggs
3:03
that my little chickens lay.
3:05
They're a bluish green.
3:07
They're kind of a seafoam green.
3:10
I got three chickens out there
3:13
that lay this color egg,
3:15
and I just think they're so beautiful.
3:20
So I've got my black skillet in the oven.
3:23
I've got a little oil in it,
3:25
and I'm heating it up
3:27
so that that crust'll have a good start
3:31
on kind of getting crispy.
3:32
I love the crispy bottom.
3:35
So that's it. All I've got to do is mix it up.
3:39
And you'll see I'm not using any milk or buttermilk,
3:42
and that's because I've got the oil and the sour cream
3:47
is gonna be the liquid part of our corn bread.
3:53
And if you think this is not good
3:55
with a fried pork chop, y'all,
3:58
grits ain't groceries in a poor man's house.
4:02
I'm telling you what, it is some kind of good.
4:05
All right, so just that easy, we got it done.
4:10
And...
4:14
I've got my skillet heatin'.
4:17
So I'm just gonna transfer my batter
4:22
into my skillet,
4:23
and you probably can't hear it, but I hear it sizzling.
4:27
Yeah, you can kind of see it sizzling.
4:31
All right, so I'm gonna put our corn bread in, y'all.
4:34
So I'm gonna clean up this stuff,
4:37
I'm gonna take a quick break, and when we come back,
4:39
I'm gonna show you how my mother made lace hoecake corn bread,
4:45
the most fabulous corn bread in the world,
4:48
and you talkin' about a poor man's food--
4:51
now, that is a poor man's food,
4:55
but I thought I was a queen while I was eating it.
5:00
I so hope y'all are enjoying the show.
5:03
And if you do.
5:04
Be sure to click like, subscribe and
5:07
notification bell so you'll never miss a video.
5:11
And we'll be right back after the break.
5:16
- Hey, y'all, welcome back.
5:17
I got all the mess cleaned up
5:19
from the corny jalapeño corn bread
5:22
that I got in the oven,
5:23
and now I'm fixing to show y'all how my mama
5:26
made the most wonderful lace hoecakes.
5:29
And she cooked them every meal except breakfast.
5:32
We had 'em--
5:33
Well, Bubba and I had lunch at school,
5:35
but Daddy would come home to lunch,
5:37
and Mama cooked those hoecakes for him at lunch
5:40
and for the family at dinner.
5:42
Always, always.
5:44
Now, I've got my hoecake pan.
5:46
Now, we got to talk about this,
5:48
because in order to make a hoecake,
5:51
you must have a hoecake pan,
5:54
and you see it's got a little rise
5:56
just to keep your ingredients on top of your skillet.
5:59
And I've got it heating up,
6:01
and this is one of the things that you must do.
6:05
You must spray that pan good.
6:07
Now, this is an old, old, seasoned pan,
6:11
and to tell y'all the truth, I can't remember--
6:14
it could very well be my mama's pan.
6:16
I just can't remember over the years.
6:20
All right, now, I'm gonna take
6:23
just a little oil from my fryer, my deep fryer,
6:28
and I'm gonna pour that on that pan, just like that.
6:32
And I may have to add more, but we'll see as we go.
6:36
I'm gonna start with a plain, good, good grade
6:43
of all-purpose or plain cornmeal.
6:48
And I'm gonna try to measure this out for y'all.
6:52
I'm gonna use-- I think I'll use
6:54
about a cup and a half of plain cornmeal,
6:58
and this'll make quite a bit.
7:01
And I'm gonna add salt.
7:04
It's got the three ingredients, y'all.
7:09
That looks like about a teaspoon of salt.
7:13
It's plain cornmeal, water, and salt.
7:18
That's it.
7:19
And you want your batter to be real, real thin
7:22
because the thinner your batter,
7:24
the more lace you're gonna get on your corn bread.
7:30
All right, so what did I say?
7:32
I used a cup and a half of cornmeal,
7:35
and that was 1 cup of water.
7:39
So I'm gonna have to way have more water than that.
7:43
All right.
7:47
So we're down to about a cup and a third now.
7:53
And I've found, over the years, that as your batter sits,
7:57
it'll get thicker,
7:59
so you're gonna have to add more water.
8:02
I think I started with so much cornmeal, y'all,
8:05
that I may have to move to a bigger bowl.
8:10
Like I said, I've never measured.
8:11
I just make it.
8:13
And so you see, it's thin.
8:17
It's very, very thin.
8:21
So you'll want to make sure your skillet is good and hot.
8:26
Okeydoke.
8:28
Now, I'll share with y'all a little secret.
8:31
The two things that make this so special
8:34
is my hoecake pan and my grandmother's spatula.
8:40
You know, this was her spatula that she used at River Bend,
8:43
and I just adore this spatula,
8:46
and it's dated 1945.
8:50
It's two years older than me.
8:53
See that thin blade?
8:55
You cannot find anything like this
9:00
in this day and age.
9:01
That's a fine, fine spatula,
9:04
and I would just cry, cry, cry if anything happened to it.
9:10
All right, so here we go.
9:15
[sizzling]
9:23
And my batter's thick, y'all.
9:26
I'm gonna have to water it down a little bit more,
9:29
'cause it doesn't have quite the laciness that I want to it.
9:35
So while I'm back here,
9:37
you know, I told you it'll thicken up as it sits,
9:42
so I'm just gonna let that kind of cook a little bit.
9:48
And, you know, I tried serving this in the restaurant, y'all,
9:52
but it takes really a long time to cook lace hoecakes.
9:56
Your regular self-rising hoecakes,
9:59
you can cook those in a second in a pan,
10:02
but these, you really have to do a lot of flipping,
10:06
and it just takes time.
10:10
And I found, in the restaurant,
10:14
I just didn't have that kind of time,
10:15
'cause, one day, I said--
10:17
it was when I was in my first little restaurant, y'all,
10:19
and I decided one day
10:20
I was gonna make Mama's lace hoecakes.
10:23
Well, honey... [laughs]
10:26
That was the first and last day
10:28
I ever did lace hoecakes in the restaurant,
10:31
'cause it took me forever, and people were hollering
10:34
out there in the dining room, "We want more hoecakes!
10:36
We want more hoecakes!"
10:38
And, course, I was cooking 'em as fast as they would cook.
10:41
♪
10:45
So this is a little trick my mama taught me.
10:49
When you get ready to flip your hoecakes,
10:51
get you a plate.
10:54
And run it under the water a second to wet your plate.
10:58
And it kind of works like that hush puppy deal.
11:04
That water will help that hoecake slide straight off.
11:11
Look-a there.
11:14
Look-a there. Look-a there.
11:18
So I'm gonna add...
11:24
Just a little bit of oil
11:27
to the center of my hoecake
11:29
so it'll have something to fry in.
11:34
And our corny corn bread, our jalapeño corn bread,
11:37
is almost ready.
11:40
I've probably got another five or ten minutes on that,
11:42
and then we'll pull that out of the oven,
11:44
and we'll slather it with some butter.
11:47
[chuckles]
11:48
And we'll be tasting that very soon.
11:54
I hope y'all are enjoying the show
11:56
and I want to hear from you.
11:58
Tell me what recipes or videos you'd like to see me
12:01
make by just leaving a short comment below.
12:05
Now, let's get back to the show, y'all.
12:09
- Our hoecake is finally ready, after many times of flipping.
12:15
Now, I just like butter on my hoecake, y'all.
12:19
I know I put some oil in there
12:23
so it'd have something to fry in,
12:26
but I need this for when I put it in my mouth.
12:31
Oh, my grannies-- I wish y'all were here.
12:36
I wish...
12:43
There's some things that you taste--
12:45
it'll almost make you weep
12:48
because the memories that flood back.
12:51
And, you know, they're all good memories.
12:56
They just didn't last long enough.
12:59
I wish I could've made more memories.
13:01
All right, we're moving on to biscuits now.
13:06
Years ago, people fell in love with our cheese biscuits,
13:10
and I said, well, I wanted people to have
13:13
the opportunity to make them at home if they wanted to,
13:17
so I finally met this man named Roy,
13:20
and he promised me
13:22
that he could duplicate my biscuits to perfection.
13:27
Well, he did it.
13:29
He did it.
13:30
I'll always be indebted to Roy,
13:34
because we got-- we got my biscuit mix in a box,
13:39
and if you'd like to try some, you can get it online.
13:43
And all you have to do is add buttermilk.
13:47
I mean, it's so simple.
13:49
Now, I'm gonna save me a little bit of the mix
13:56
and use it on my dishrag.
14:00
Now, I just pulled a clean dishrag
14:03
out of the drawer,
14:05
and I'm just gonna spread that out.
14:10
Now, all you need to make my mix,
14:13
my biscuit mix,
14:15
is the mix and buttermilk.
14:18
- Check the corn bread.
14:20
- Oops! Thank you, Jamie.
14:22
Jamie just reminded me that I hadn't looked
14:24
at our cheesy jalapeño corn bread,
14:27
and it should be ready.
14:30
And it is.
14:32
And, y'all, I've never measured this either.
14:35
So I just know when I get it to the consistency that I like.
14:41
If I've added too much buttermilk,
14:43
I can correct it by adding more mix to it.
14:48
♪
14:55
So you just want to get it mixed up, you know, pretty good.
14:58
You don't want to--
14:59
certainly, you don't want to overbeat it, so...
15:02
Can you see that consistency that I have it?
15:06
And then I've got my extra mix right here on my towel.
15:12
So I'm just gonna pour that out.
15:20
Just like that.
15:22
These are so easy to make, y'all.
15:24
And I promise,
15:27
it'll be the best biscuit you've ever had.
15:32
To me, it's even mo' better... [chuckles]
15:35
Than my homemade.
15:38
All right, you can see the way I'm just rolling that around
15:40
to get it covered good with the flour.
15:45
Then I'm just gonna kind of knead it in
15:49
just like that.
15:51
And then--
15:53
I don't even use a rolling pin, y'all.
15:57
I just pat it out with my hands,
16:00
and you can make 'em as thick
16:02
or as big or as little as you want 'em.
16:07
I could stand a little bit more flour, y'all,
16:09
so I'm just gonna dig some self-rising flour
16:13
out of the bucket and put right there
16:16
because I'm gonna need to dip my biscuit cutter in the flour
16:22
so that it won't stick to it.
16:25
So let me get out my ever-faithful pan.
16:32
Y'all have seen this one so many times.
16:36
So many times.
16:37
I found this at Ye Olde Bottle Shop
16:41
in Millbrook, New York.
16:44
And I love it.
16:46
Just a little butter in it
16:49
so those biscuits can sizzle.
16:53
All right, I'm just gonna put that on warm
16:54
and let that butter melt.
16:57
Ooh, our corn bread feels so good.
17:00
So I'm just gonna cut my biscuits out
17:04
just like that.
17:07
And the other day,
17:11
our figs finally got ripe,
17:14
and I made some of the most wonderful fig preserves,
17:18
so I can't wait to have one of these biscuits
17:22
with that homemade fig preserve.
17:25
Mmm, mmm.
17:27
♪
17:32
All right.
17:35
So our butter's kind of melted, so on go our biscuits.
17:44
Ooh, doggies.
17:49
Just gonna kind of roll that around in my leftover flour.
17:54
Ooh, there comes that rain again.
17:58
There's nothing like a beautiful rainy day to get in the kitchen.
18:03
All right, so I'm just gonna put these in the oven, y'all.
18:06
I've got it on, like, 350,
18:08
and I'll bake 'em for 12 to 15 minutes
18:12
or until they're golden brown and done in the center.
18:17
Okay, so in the oven, 350.
18:20
Y'all come over here and look at that rain out there.
18:22
It's raining so hard,
18:23
you can't hardly even see the river.
18:32
I so hope y'all are enjoying the show.
18:35
And if you do.
18:36
Be sure to click like, subscribe and
18:39
notification bell so you'll never miss a video.
18:43
And we'll be right back after the break.
18:48
[upbeat music]
18:51
- Okay, y'all.
18:52
We've got the staff of life right here in front of us.
18:55
We got our hot biscuits, our jalapeño corn bread,
18:59
and our lace hoecakes-- look at that.
19:01
Look how thin it is.
19:03
I can almost read the paper through it.
19:05
And that's the way I like it.
19:08
And these biscuits just came out the oven, y'all.
19:10
Look at the steam coming off of 'em.
19:13
They are hot as fire.
19:16
Michael! I saw Michael just walk in the door.
19:19
You're just in time, Michael. - I'm hungry.
19:22
- Look--well, you came to the right house.
19:26
Hey. - How are you?
19:27
- I'm good. How are you? - Good.
19:30
Have you had a good day?
19:31
- Yeah. Busy. - Good.
19:33
Look at that, Michael.
19:35
It's got jalapeños in it.
19:36
- I like it. - And corn.
19:40
Look-a there. There you go.
19:42
Now, you tell me if we did a home run or not.
19:46
And look at these biscuits. They're just hot as fire!
19:52
All right. - That is good.
19:53
- Fixin' to eat like a king right here.
19:56
- Figs? - Yes.
19:58
Now, you-- - Why you leave them tails on?
19:59
- Because I like to have something to pick it up by.
20:02
[chuckles]
20:04
- Then you're gonna have to spit the stem out.
20:06
- Mm. Mm-mm.
20:07
Is that not the best biscuit
20:09
you've ever put in your mouth?
20:10
- Delicious.
20:12
- I truly don't know which one is the best, Michael.
20:15
- I think my favorite's the corn bread.
20:17
- Which corn bread? - This one.
20:19
- The cake corn bread? - Yeah.
20:20
And then the biscuit.
20:22
- Well, have y'all had a good time today?
20:25
I hope so.
20:27
'Cause I know I had a good time being with you.
20:30
And I look forward-- Excuse me.
20:32
I look forward to seeing y'all next week.
20:36
With all our love, y'all.
20:38
Just for you.
20:40
- Bye, now. - Mmm!
20:42
- I come in just the perfect time.
20:44
- I mean, that was perfect timing.
20:51
Hey, y'all, it's Paula Deen.
20:53
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
21:00
and bail to be alerted when I post a video.
21:04
Love and Best Dishes Y'all.
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