• Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: About 17 hoecakes
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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


  1. Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, 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. Leftover batter will keep in refrigerator for up to 2 days.
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