Recipe(tried): Lace hoe cakes

No, Paula's restaurant, The Lady and Sons, Savannah, GA, does not serve lace hoecake. The hoecake is a thicker hoecake that is made by Nita during the lunch service. Patrons can watch Nita make it and the hoecake is delicious.

However, lace hoecake is wonderful in its simplicity. The ingredients are white cornmeal, water and salt, plus vegetable oil for frying. That's it. And you need a cast iron pancake/hoecake griddle for best results.

I've never measured lace hoecake ingredients, but I think that 1 1/2 cups cornmeal, and at least 1-2 cups of water, plus a half teaspoon of salt is a start. Stir the mixture after adding a cup of the water; you want a thin, soup-like consistency. It almost cannot be too thin. Use more water as necessary. Heat the griddle, add three tbls oil till hot, and pour batter into center of griddle, allowing it to spread to sides. The "lace" will form around the edges. Reduce heat to no higher than medium. Flip when the bottom is brown and the "lace" is formed and crisp on the edges (use the "inverted plate on top" technique), cook until brown and place on paper towel-lined plate.

Enjoy!
p.s. Paula has made this with sliced okra rounds also. You can buy the okra fresh or frozen. Add okra rounds as you feel appropriate and cook as above. Cut the rounds into 1/4 inch or less slices.