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The Lady & Sons' Hoecakes Recipe - Paula's making her homemade hoe cakes recipe, also called Johnny cakes or fried cornbread cakes. It's one of her most delicious Southern comfort food recipes!
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The Lady & Sons' Hoecakes Recipe: https://www.pauladeen.com/recipe/hoecakes/
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0:00
- Alright y'all.
0:01
You see my hoecake pan is up here on top of the stove.
0:04
So you're probably thinking
0:07
that she might be making hoecakes.
0:09
Well, I am.
0:11
I'm not making the kind that my mommy taught me to make
0:14
using just plain cornmeal, water and salt.
0:18
I'm gonna make the kind that we served at the restaurant and
0:25
while I was out working, they took hoecakes off of our menu
0:33
because it was creating too much grease on the floor
0:37
because we cooked the hoecakes actually on the floor
0:41
so that people could see the process
0:44
and they're just so good, so, so good.
0:51
In fact, I was down there the other day for a meeting
0:55
and Nita was there,
0:56
that Nita know she can cook a hoecake like nobody else.
1:02
And I wish we'd have thought
1:03
to have invited her out here today
1:06
to cook these hoecakes 'cause she is so bossy and she,
1:12
there's one way to do it and that's Nita's way to do it.
1:17
I love her to pieces.
1:19
All right, so I'm sprayed my hoecake pan
1:21
because I don't want these to stick.
1:24
And what we're gonna do here
1:26
is add self-rising flour,
1:32
all right, and I want y'all to make sure you understand
1:35
what I'm saying with this,
1:36
this is a self-rising cornmeal mix.
1:41
It's a cornmeal mix.
1:43
And do we have the bag, Theresa, so I could show everybody?
1:48
- [Theresa] Oh, that-
1:49
- Oh, you did.
1:50
I don't know if I have, I don't know if I have a bag.
1:56
It may be in the refrigerator if I have one.
1:59
I like to keep it there so it'll stay fresh.
2:04
All righty. Oh, yay. I'd love to show everybody.
2:11
(bad rustling)
2:12
Thank you.
2:14
This is what makes good cornbread
2:18
and it's a buttermilk cornmeal mix.
2:21
And I don't know a soul at Martha White,
2:24
so I'm not pushing them, but I do like the cornmeal mix
2:32
because there is a difference
2:33
between cornmeal and cornmeal mix and that's what I'm using.
2:38
All right, so I'm gonna add two eggs. Little bit of sugar.
2:47
(whisk clattering)
2:49
While our pan's heating.
2:51
I don't know if I've got that.
2:54
You want your pan pretty, pretty hot.
2:59
And-
3:01
- [Theresa] I love that pan- - Huh?
3:03
- [Theresa] I love that pan.
3:04
- I do too. It's old, old, old.
3:09
And, you know, the thing about cast iron is
3:12
it lasts forever.
3:16
You know, it really does and it takes very little care.
3:20
When I use my hoecake pans,
3:23
after I've run it under real hot water,
3:29
I put it back on my stove
3:30
and turn on the light to dry that out
3:33
so that no moisture stays in it.
3:39
And then I grease it down again. Put a little grease.
3:44
All right, I've got my buttermilk, one cup of buttermilk.
3:48
I'm gonna add this kind of slow
3:53
till I get my eggs beat up real good.
3:58
(whisk clattering)
4:01
And you wanna use enough oil y'all
4:05
for these to actually fry in that.
4:10
So I may need to add a little bit more, I don't know,
4:14
but I'll see.
4:15
We're gonna let that get hot.
4:18
So anyway, I was in a meeting downtown the other day
4:23
and Nita was there
4:27
and we were having our meeting down in the basement
4:30
and Nita walks in with a big old platter of hoecakes.
4:35
Oh my gosh, we jumped on those things.
4:39
They were out of this world.
4:42
You know, Nita loves to cook.
4:47
She enjoys that so much.
4:49
She knows she's very good at it and very comfortable.
4:57
All right, so we just wanna get that mixed up good.
5:00
Now we're gonna add a little water.
5:04
Like fourth or third of a cup.
5:11
(bowl clattering )
5:14
And it's so funny
5:15
and I still don't understand it to this day,
5:19
but like the paper thin lace hoecakes,
5:24
I mean, it's just a real thin, thin layer
5:27
that I would put in that pan.
5:28
And it's, the consistency is almost water.
5:34
They take forever to cook.
5:36
But now these big fat self-rising ones,
5:39
they just cook in no time.
5:41
And I don't understand that because it's so much thicker,
5:47
maybe a scientist could explain that to me.
5:55
All right, little bit more water let's see it.
6:03
It actually caused a third of a cup plus one tablespoon.
6:11
All right, I'm gonna add the rest of that sugar now.
6:17
(whisk clattering)
6:21
And that looks like the right consistency to me.
6:26
And I would like for that to sit for a little while
6:31
and let it, all the ingredients mel together
6:38
while that's heating up.
6:41
All right.
6:43
(utensils clattering)
6:48
(oil can hissing)
6:52
We'll spray that a little bit
6:53
so that it will slide off onto our pan.
7:00
All right, y'all. My pan is a smoking.
7:05
So, you know, you may have to throw the first one out
7:12
until you get your pan right.
7:18
But you see I put enough oil for that fry,
7:22
fry in that oil.
7:24
And I think we're gonna have this just about perfect
7:27
that heat.
7:30
We'll see.
7:35
It's important that have enough oil in it
7:42
for it to sizzle and get that crispy edge.
7:48
(pan sizzling)
7:54
And I just kind of play with them and shift them around
7:59
so that everybody gets their fair share of heat.
8:06
And that one's ready to flip. Look at that.
8:13
That is a hoecake.
8:18
(pan sizzling)
8:25
All right, now I'm gonna try to turn this one around
8:28
so that outside can get some heat
8:32
and you'll have to continually
8:36
(pan sizzling)
8:39
add oil to your hoecakes.
8:45
And I just add, I just add a little bit at the time.
8:53
(pan sizzling)
9:00
Well, wowvy ka bowvy.
9:05
(host laughs)
9:07
I think Nita would approve. What y'all think?
9:10
Theresa, look at these hoecakes.
9:12
- [Theresa] They look gorgeous.
9:14
- Don't they look gorgeous?
9:16
- [Theresa] I think Nita would be good.
9:17
- I think she would approve.
9:20
Like I said, you wanna just keep making sure,
9:23
you know, rotate them the best you can.
9:27
And I think I'm gonna turn off the fire now.
9:33
(utensils clattering)
9:37
Now when we first started serving hoecakes
9:40
at the restaurant, you see how I did this?
9:44
One, two, three, one, two, three.
9:47
- [Theresa] I was wondering where y'all's were.
9:50
- Y'all see how I did that?
9:53
We served this along with cane syrup.
9:57
We we put cane syrup on all the tables.
10:01
And cane syrup, y'all, is really, really
10:10
appreciated in the south.
10:12
And I remember as a girl going to some cousin
10:15
or somebody's house and I saw the,
10:23
what would it have been? A donkey?
10:26
A donkey- - [Theresa] A grinding.
10:30
- No, that was cooking the syrup
10:33
and that horse or donkey, whatever it was,
10:35
you know, he just walked in circles
10:37
until the syrup was done.
10:44
(pan sizzling)
10:46
- [Theresa] I love sugar cane.
10:48
Did you ever chew sugar cane?
10:50
- Oh my gosh, that's one of the ways
10:52
that grandma kept Trina and I shut up
10:55
because she'd send us out of the restaurant kitchen
11:02
with a big old chunk of sugar cane
11:06
and we'd chew it, get all the sugar out, spit it out,
11:09
chew some more, yes.
11:12
So what would y'all like on y'all's?
11:15
- [Theresa] I'm good with just that.
11:17
- Just these? How about you, Eddie?
11:18
- [Eddie] I think I'm gonna find me some apple butter or-
11:22
- Oh, okay. - [Eddie] Sweet potato butter.
11:24
- Well put that camera down and find what you want
11:27
and then we'll come back and sample it for everybody.
11:31
All right y'all, we have,
11:32
the three of us have picked our poison.
11:36
This is incredible.
11:41
It's our sweet potato butter.
11:44
Whoa! Whatcha doing? You having your own party?
11:48
- [Theresa] No.
11:51
And we used to put it on every table
11:56
that came into Paula Deen's Family Kitchen.
11:59
But we went through it so fast
12:01
and people would, you know, put the jar in there
12:06
purse- - [Theresa] Purse.
12:06
- You know, 'cause they loved it so.
12:09
And so we had to stop
12:12
'cause we couldn't get enough out it.
12:16
Now Theresa has chosen cane syrup
12:20
and I choose sugar free 'cause I like the sugar free.
12:26
I think it's good and I just like it.
12:31
Okay, so y'all, y'all choose.
12:33
We'll give Eddie the big one 'cause he's the man.
12:38
We'll give Theresa-
12:41
- Oh.
12:44
- We laugh and say that cane syrup
12:46
will put hair on your chest.
12:48
- [Theresa] That's got such a great flavor.
12:50
- It does.
12:52
- If you haven't tried it, you need to.
12:53
Oh, I can see that donkey.
12:56
- [Theresa] I like it on pancakes too.
13:01
- Look at this, look at this syrup.
13:04
- Now I'm not pushing this brand either,
13:07
but 10 calories, 10 calories.
13:12
- [Theresa] 200 calories. - I know.
13:19
(host chewing)
13:24
How's your apple butter, Eddie?
13:25
- [Eddie] It's sweet potato. - I mean sweet potato butter?
13:28
- [Eddie] Good. Really good.
13:31
- Theresa, how it is? - [Theresa] So good.
13:34
I forgot how much I like it. I miss hoecakes.
13:41
- Well you need some more syrup on that.
13:45
I like mine dripping.
13:51
(utensils rustling)
13:54
Now this is so good to eat. Sweet.
13:57
In fact, a lot of people that came into the restaurant,
14:00
they would save their hoecake for dessert
14:06
and have hoecake and syrup.
14:08
And that was his sweet ending.
14:10
- [Eddie] Yeah, it was confusing, I think,
14:12
the first time I had gone in and they came out
14:16
and put a hoecake in front of you at the very beginning.
14:22
That was a nice treat.
14:24
- Yes. A lots of times I was the hoe and biscuit lady.
14:31
And I'd bring it to all the tables.
14:36
Because a lot of people didn't know what a hoecake was.
14:40
- [Theresa] So good.
14:41
- And I did a show out at,
14:48
oh gosh, what's the name of that fort? Fort Pulaski.
14:53
- [Theresa] Pulaski.
14:55
(plate rustling)
15:00
- And I understand the reason how it got the name hoecake
15:04
was that Phil Hands would actually come in,
15:09
build a fire and cook their cornbread on a hoe.
15:15
So we went out to Fort Pulaski
15:17
and I cooked hoecakes on a shovel.
15:24
And they were delicious, just delicious.
15:28
Who's ready for me to cook another one?
15:31
We're, we're.
15:33
Y'all do must try this.
15:36
And if you don't have a hoecake pan,
15:37
you can cook it in a regular frying pan.
15:40
I just like that it's.
15:45
Okay, y'all gonna have to excuse us for a minute.
15:49
- [Theresa] We need to eat.
15:50
- 'Cause we got to eat some up.
15:53
Love and best dishes, y'all.
15:58
Hey, y'all, it's Paula Deen.
16:00
Now, if you enjoyed this video, be sure to like it
16:04
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16:07
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16:11
Love and Best Dishes Y'all.
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