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  RECIPE TITLE "Lace Hoecake Corn bread"
Recipe excerpted from Paula Deen & Friends: Living It Up, Southern Style Copyright © by Paula Deen

... more great Paula Deen recipes on our GREAT CHEFS page!

yields Makes 8 to 10 large hoecakes, or 24 to 36 small hoecakestime ---   difficultyeasy


1. Combine the cornmeal, salt, and 2 1/2 cups water and allow the mixture to sit for a few minutes.

2. Spray a flat hoe skillet with vegetable oil cooking spray and drizzle with approximately 1 1/2 tablespoons of oil. Heat the skillet over medium heat. Pour about three 2-ounce ladlefuls of the batter onto the skillet. The batter will sizzle and have a lacy appearance. If the batter gets too thick, add a bit of water. When the edges are slightly brown, place a wet glass plate over the hoecake. With a pot holder, grab the handle of the pan and flip the plate and pan so the hoecake falls onto the plate. Slide the hoecake off the plate back into the pan to cook the other side, and cook until golden brown.

3. Stir the batter and add additional oil to the pan before making your next hoecake.



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