Ingredients:
Nonstick butter spray
2 cups all-purpose cornmeal
2 1/2 cups water
1 1/2 teaspoon salt
1/4 cup sliced, about 1/8-inch, thin rounds okra (or corn kernels)
Vegetable oil
Butter
Directions:
Spray pan with a nonstick butter spray, heat griddle to medium-high, so it gets hot.
Mix together the cornmeal, water, and salt, and allow mixture to sit for a few minutes. The batter should be very thin. Add sliced okra (or corn kernels) and stir together.
Reduce heat to no higher than medium. Add 2 tablespoons vegetable oil and pour batter into center of griddle, allowing it to spread to sides. The "lace" will form a crispy edge.
*Cook's Note: Use the "inverted plate on top" technique to flip hoecake.
* When the edges are slightly brown, place a wet glass plate over the hoecake. With a dishcloth, grab the handle of the pan, flip the pan and hoecake onto the plate. Slide the hoecake off the plate back in the pan to cook the other side, until golden brown. (A regular spatula turn worked for me) Put a little more oil on the pan for the second side.
Stir the batter and add oil to the pan before making your next hoecake. Serve with butter.
Recipe courtesy Paula Deen and foodnetwork.com
