These hoecakes have become a favorite with our guests. Use them to soak up that good pot liquor from turnip or collard greens. After the plate is completely sopped clean, save one to eat as a dessert along with maple syrup.
Recipe information
Yield
Yields approximately 17 cakes
Ingredients
1
cup self-rising flour
1
cup self-rising cornmeal
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 or butter for frying
Need to make a substitution?
Preparation
Mix all ingredients well except for frying oil. Heat oil in a skillet over medium heat. Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 tablespoons batter per hoecake. Brown until crisp; turn and brown on other side. Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days.