Ingredients
- 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
Directions
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.
Notes
Cook's Note: Leftover batter will keep in the refrigerator for up to 2 days.
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By cupcake absolute
Near Yorktown,VA.
on January 20, 2013
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My Nana Made These For Dinner & Served w/Syrup.Just Enough For The Two Of Us. Rose High & Were Crispy Around Edges. Simply The Best Recipe. Nana Knew This In Her Mind,Now I Have This To Remind Me Of BEST Meals w/Her Ever! Plus,The Taste Is Perfect! Thank You, Brothers, Bobby & Jamie So Much.We Never Had "Left~Overs!
By twobearcook
florida
on November 28, 2012
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I made these after a visit to Lady and sons in Savannah. Ok, nothing great, I just wanted to see if I could make them with less grease than the restauant did, which Idid. Hard to imagine that this is belongs in "best thing I ever made". Really.
By cdblount1970_10...
Augusta, GA
on November 25, 2012
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Pretty good, my family didn't care for them though....
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