- Alright y'all. You see my hoecake pan is
up here on top of the stove. So you're probably thinking that she might be making hoecakes. Well, I am. I'm not making the kind that
my mommy taught me to make using just plain cornmeal, water and salt. I'm gonna make the kind that
we served at the restaurant and while I was out working, they
took hoecakes off of our menu because it was creating too
much grease on the floor because we cooked the
hoecakes actually on the floor so that people could see the process and they're just so good, so, so good. In fact, I was down there
the other day for a meeting and Nita was there, that Nita know she can cook
a hoecake like nobody else. And I wish we'd have thought to have invited her out here today to cook these hoecakes 'cause
she is so bossy and she, there's one way to do it and
that's Nita's way to do it. I love her to pieces. All right, so I'm sprayed my hoecake pan because I don't want these to stick. And what we're gonna do here is add self-rising flour, all right, and I want y'all
to make sure you understand what I'm saying with this, this is a self-rising cornmeal mix. It's a cornmeal mix. And do we have the bag, Theresa,
so I could show everybody? - [Theresa] Oh, that- - Oh, you did. I don't know if I have, I
don't know if I have a bag. It may be in the
refrigerator if I have one. I like to keep it there
so it'll stay fresh. All righty. Oh, yay. I'd
love to show everybody. (bad rustling) Thank you. This is what makes good cornbread and it's a buttermilk cornmeal mix. And I don't know a soul at Martha White, so I'm not pushing them, but
I do like the cornmeal mix because there is a difference between cornmeal and cornmeal
mix and that's what I'm using. All right, so I'm gonna add
two eggs. Little bit of sugar. (whisk clattering) While our pan's heating. I don't know if I've got that. You want your pan pretty, pretty hot. And- - [Theresa] I love that pan-
- Huh? - [Theresa] I love that pan. - I do too. It's old, old, old. And, you know, the
thing about cast iron is it lasts forever. You know, it really does and
it takes very little care. When I use my hoecake pans, after I've run it under real hot water, I put it back on my stove and turn on the light to dry that out so that no moisture stays in it. And then I grease it down
again. Put a little grease. All right, I've got my
buttermilk, one cup of buttermilk. I'm gonna add this kind of slow till I get my eggs beat up real good. (whisk clattering) And you wanna use enough oil y'all for these to actually fry in that. So I may need to add a little
bit more, I don't know, but I'll see. We're gonna let that get hot. So anyway, I was in a meeting
downtown the other day and Nita was there and we were having our
meeting down in the basement and Nita walks in with a
big old platter of hoecakes. Oh my gosh, we jumped on those things. They were out of this world. You know, Nita loves to cook. She enjoys that so much. She knows she's very good
at it and very comfortable. All right, so we just wanna
get that mixed up good. Now we're gonna add a little water. Like fourth or third of a cup. (bowl clattering ) And it's so funny and I still don't
understand it to this day, but like the paper thin lace hoecakes, I mean, it's just a real thin, thin layer that I would put in that pan. And it's, the consistency is almost water. They take forever to cook. But now these big fat self-rising ones, they just cook in no time. And I don't understand that
because it's so much thicker, maybe a scientist could
explain that to me. All right, little bit
more water let's see it. It actually caused a third
of a cup plus one tablespoon. All right, I'm gonna add
the rest of that sugar now. (whisk clattering) And that looks like the
right consistency to me. And I would like for that
to sit for a little while and let it, all the
ingredients mel together while that's heating up. All right. (utensils clattering) (oil can hissing) We'll spray that a little bit so that it will slide off onto our pan. All right, y'all. My pan is a smoking. So, you know, you may have
to throw the first one out until you get your pan right. But you see I put enough oil for that fry, fry in that oil. And I think we're gonna
have this just about perfect that heat. We'll see. It's important that have enough oil in it for it to sizzle and get that crispy edge. (pan sizzling) And I just kind of play with
them and shift them around so that everybody gets
their fair share of heat. And that one's ready
to flip. Look at that. That is a hoecake. (pan sizzling) All right, now I'm gonna
try to turn this one around so that outside can get some heat and you'll have to continually (pan sizzling) add oil to your hoecakes. And I just add, I just add
a little bit at the time. (pan sizzling) Well, wowvy ka bowvy. (host laughs) I think Nita would
approve. What y'all think? Theresa, look at these hoecakes. - [Theresa] They look gorgeous. - Don't they look gorgeous? - [Theresa] I think Nita would be good. - I think she would approve. Like I said, you wanna
just keep making sure, you know, rotate them the best you can. And I think I'm gonna
turn off the fire now. (utensils clattering) Now when we first started serving hoecakes at the restaurant, you see how I did this? One, two, three, one, two, three. - [Theresa] I was wondering
where y'all's were. - Y'all see how I did that? We served this along with cane syrup. We we put cane syrup on all the tables. And cane syrup, y'all, is really, really appreciated in the south. And I remember as a girl
going to some cousin or somebody's house and I saw the, what would it have been? A donkey? A donkey-
- [Theresa] A grinding. - No, that was cooking the syrup and that horse or donkey, whatever it was, you know, he just walked in circles until the syrup was done. (pan sizzling) - [Theresa] I love sugar cane. Did you ever chew sugar cane? - Oh my gosh, that's one of the ways that grandma kept Trina and I shut up because she'd send us out
of the restaurant kitchen with a big old chunk of sugar cane and we'd chew it, get all
the sugar out, spit it out, chew some more, yes. So what would y'all like on y'all's? - [Theresa] I'm good with just that. - Just these? How about you, Eddie? - [Eddie] I think I'm gonna
find me some apple butter or- - Oh, okay.
- [Eddie] Sweet potato butter. - Well put that camera
down and find what you want and then we'll come back
and sample it for everybody. All right y'all, we have, the three of us have picked our poison. This is incredible. It's our sweet potato butter. Whoa! Whatcha doing? You
having your own party? - [Theresa] No. And we used to put it on every table that came into Paula
Deen's Family Kitchen. But we went through it so fast and people would, you
know, put the jar in there purse-
- [Theresa] Purse. - You know, 'cause they loved it so. And so we had to stop 'cause we couldn't get enough out it. Now Theresa has chosen cane syrup and I choose sugar free
'cause I like the sugar free. I think it's good and I just like it. Okay, so y'all, y'all choose. We'll give Eddie the big
one 'cause he's the man. We'll give Theresa- - Oh. - We laugh and say that cane syrup will put hair on your chest. - [Theresa] That's got
such a great flavor. - It does. - If you haven't tried it, you need to. Oh, I can see that donkey. - [Theresa] I like it on pancakes too. - Look at this, look at this syrup. - Now I'm not pushing this brand either, but 10 calories, 10 calories. - [Theresa] 200 calories.
- I know. (host chewing) How's your apple butter, Eddie? - [Eddie] It's sweet potato.
- I mean sweet potato butter? - [Eddie] Good. Really good. - Theresa, how it is?
- [Theresa] So good. I forgot how much I like
it. I miss hoecakes. - Well you need some more syrup on that. I like mine dripping. (utensils rustling) Now this is so good to eat. Sweet. In fact, a lot of people that
came into the restaurant, they would save their hoecake for dessert and have hoecake and syrup. And that was his sweet ending. - [Eddie] Yeah, it was confusing, I think, the first time I had
gone in and they came out and put a hoecake in front
of you at the very beginning. That was a nice treat. - Yes. A lots of times I was
the hoe and biscuit lady. And I'd bring it to all the tables. Because a lot of people didn't
know what a hoecake was. - [Theresa] So good. - And I did a show out at, oh gosh, what's the name
of that fort? Fort Pulaski. - [Theresa] Pulaski. (plate rustling) - And I understand the reason
how it got the name hoecake was that Phil Hands
would actually come in, build a fire and cook
their cornbread on a hoe. So we went out to Fort Pulaski and I cooked hoecakes on a shovel. And they were delicious, just delicious. Who's ready for me to cook another one? We're, we're. Y'all do must try this. And if you don't have a hoecake pan, you can cook it in a regular frying pan. I just like that it's. Okay, y'all gonna have to
excuse us for a minute. - [Theresa] We need to eat. - 'Cause we got to eat some up. Love and best dishes, y'all. Hey, y'all, it's Paula Deen. Now, if you enjoyed this video,
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