Hoecakes – Gluten Free

Ingredients

Here’s our Gluten Free version of Paula Deen’s famous Hoecake recipe. Down-home yum.
  • 1 cup Gluten Free flour blend
  • 1 cup cornmeal
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 eggs
  • 1 tablespoon sugar
  • 3/4 cup buttermilk
  • 1/3 cup plus 1 tablespoon water
  • 1 teaspoon Gluten Free vanilla
  • 1/4 cup vegetable oil or bacon grease
  • Oil, butter, or clarified margarine, for frying

Directions

Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.

Leftover batter will keep in refrigerator for up to 2 days

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