Hoecakes

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 6 Reviews
Total Time:
30 min
Prep
15 min
Cook
15 min
Yield:
16 hoecakes (give or take)
Level:
Easy
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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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Newest Ratings and Reviews

Read all 6 reviews

  • on January 20, 2013

    Flag

    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!

    people found this review Helpful.
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  • on November 28, 2012

    Flag

    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.

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  • on November 25, 2012

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    Pretty good, my family didn't care for them though....

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