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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 16 hoecakes (give or take)
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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


  1. 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.