Woody’s Southern Hoe Cake

• 2 cups self-rising flour
• 1 cup milk
• ½ cup vegetable shortening

• 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 be sure you sift the flour, baking powder, and the salt so it is mixed together well.

Preheat the oven to 425. Pour a thin layer of oil (I’ve tried butter and it was great but don’t let it burn) into an 8 or 9-inch cake pan (or you can be traditional and use a cast iron skillet). Place either pan or skillet into a preheated oven.

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 a little 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 hot 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 its light and fluffy like a biscuit, with a crispy bottom, top and sides. Talk about strawberry shortcake try this with berries and whip cream.