Hoecakes

Bread

Prep Time: 15 min Cook Time: 15 min Difficulty: Easy Servings: Yield: 16 hoecakes Source:

Ingredients

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

Directions

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.

Notes

Cook's Note: Leftover batter will keep in the refrigerator for up to 2 days.