Woody’s Southern Hoe Cake

2 cups       self-rising flour

1/2 cup      shortening

1 cup         milk

• Note: In the absence of self-rising flour, you can add 1 1/2 tsp. baking powder and 1/2 tsp. salt for every cup of flour. Just measure the baking powder and the salt in the bottom of the measuring cup, and spoon flour over it until you get one cup.

Preheat the oven to 425. Pour a thin layer of oil into an 8- or 9-inch cake pan (or you can get traditional and use a nice big cast iron skillet). Place pan into preheating oven so oil (I’ve tried butter and it was great… but don’t let it burn) will be hot when you’re ready to pour in the batter.

Measure flour into mixing bowl and cut in shortening with pastry cutter or a fork until it’s the consistency of crumbs. Stir in milk. It should be a nice wet biscuit-like batter. If it’s too dry, add up to 1/4 cup more milk.

Remove pan or skillet from oven and pour in the batter. It should sizzle because the oil or butter is nice and hot. Spread the batter in evenly, and return to the oven. Bake for 15 to 20 minutes, until the top is golden brown. Remove from oven. Invert hoe cake onto a plate. The bottom is now the top and should be deliciously golden and crispy.

Serve with any meal with or without extra butter. It’s also great as breakfast bread served with eggs, grits, bacon or sausage and your favorite jam. You’ll absolutely love this dish… its light and fluffy like a biscuit, with a crispy bottom, top and sides.