Recipe courtesy of Jamie Deen and Bobby Deen
Episode: Side by Side
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
16 hoecakes (give or take)
Level:
Easy
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
16 hoecakes (give or take)
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

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