These hoecakes have always been one of my signature dishes.
Servings: 16 hoecakes (give or take)
Prep Time: 15 min
Cook Time: 15 min
Oil, butter, or clarified margarine, for frying
1/4 cup vegetable oil or bacon grease
1/3 cup plus 1 tablespoon water
3/4 cup buttermilk
1 tablespoon sugar
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima’s)
1 cup self-rising flour
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.
Chef’s Note: Leftover batter will keep in refrigerator for up to 2 days.
Recipe courtesy Paula Deen
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