- 1 cup self-rising cornmeal, or from a mix, such as Aunt Jemima's
- 1 cup self-rising flour
- 3/4 cup buttermilk
- 1/4 cup vegetable oil or bacon grease
- 1 tablespoon sugar
- 2 eggs
- Oil, butter or clarified margarine, for frying
Mix together the cornmeal, flour, buttermilk, vegetable oil, 1/3 cup plus 1 tablespoon water, sugar and eggs in a bowl until well combined. Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; flip each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper-towel-lined plate.
Cook's Note: Leftover batter will keep in the refrigerator for up to 2 days.
Recipe courtesy Bobby and Jamie Deen