Has anyone made Paula Deen's "hoe cakes"? Do they need to be fried?

M

marilynfl

Moderator
From the list of ingredients, I can't see why I can't make these on my Teflon griddle and save the fat calories.

Is part of their charm the fact that they become crispy? I've never had them...but have been craving that South American (or is it Central?) "grilled cheese" street food: a sort of semi-sweet corn pancake with cheese melted in the middle.

Thought this recipe might get me there.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24164,00.html

 
I've make a similar recipe

I have made hush puppies -- the recipe's almost the same except it has onion in it. Instead of deep frying these, I cook them in an aebleskiver pan. (I use the pan to shape the hush puppies.)

For breakfast one morning, a friend of mine made cornbread pancakes using a similar recipe. She fried them in a non-stick skillet brushed with vegetable oil.

 
Traditionally, they are fried in a cast iron pan and served with fresh field peas,

but I don't see why they wouldn't work the way Bobbi says. Let me know how they turned out.

 
I thought they might still have a "raw corn flour" taste if I just griddled it rather than fried

it in more fat.

Hmmm, peas? I would have never gone down that path.

But, then again, I am trying to broaden my culinary wings while simultaneously debroadening my derriere.

 
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