Peach Hoe Cakes
By Paula Deen
- 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.