Ingredients
- 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
Directions
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.
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By captainbaloon
on February 23, 2012
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I prefer the Jiffy corn bread mix over using self rising cornmeal, they turn out less dense and more fluffy. Great recipe to use that leftover bacon grease.
By cook.kimberly83...
Arlington ,Texas
on November 06, 2010
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looks like a tasty recipe will try it for sunday dinner. Of course im a little more used to calling it hot water cornbread,but then again i got the recipe passed down through my family and we make it a little different but just as yummy......
By bjleonhard_11325293
Windcrest, TX
on November 12, 2008
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Could not be better tasting or easier to make. My husband loved them. Best hot off the griddle! Thanks Paula!
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