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Peach Hoe Cakes


Tags: comfort food, Country Cooking, southern, sweets

  • Prep time: 15 minutes
  • Cook time: 3 minutes
  • Servings: 16


  • 1 cup self-rising flour
  • 1 cup cornmeal
  • 2 large eggs
  • 2 fresh ripe peaches, peeled and diced
  • 2 tablespoons sugar
  • pinch of salt
  • ¼ cup buttermilk
  • 2 tablespoons water (batter should be pancake consistency)
  • ¼ cup (½ stick) unsalted butter, melted
  • ¼ cup vegetable oil, for frying


In a medium bowl, mix together all the ingredients except the oil. Batter should be the consistency of pancake batter. If batter is too thick, add additional water one tablespoon at a time until consistency is correct.

In a large skillet, heat oil. When oil is hot, drop 2 tablespoonfuls of batter into skillet for each cake.

Cook cakes about 2 minutes or until crisp and brown on bottom; turn cakes over and cook about 1 minute more or until second side is brown. Transfer cakes to a paper towel-lined plate. Serve hot.

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