- 17
- 5 mins
- 20 mins
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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
Preparation
Step 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.