- Total Time:
- 30 min
- 15 min
- 15 min
- about 16 hoecakes
- 1 cup self-rising flour
- 1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
- 2 eggs
- 1 tablespoon sugar
- 3/4 cup buttermilk
- 1/3 cup plus 1 tablespoon water
- 1/4 cup vegetable oil or bacon grease
- Oil, butter, or clarified margarine, for frying
Mix all ingredients together, except for the frying oil, 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; turn 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.
Chef's Note: Leftover batter will keep in refrigerator for up to 2 days.
Recipe courtesy of Paula Deen