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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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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 |
Directions:
1. 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.
2. Chef's Note: Leftover batter will keep in refrigerator for up to 2 days.
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