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Tags: classics, comfort food, Country Cooking, southern, vegetarian

  • Prep time: 10 minutes
  • Cook time: 3 minutes
  • Servings: 15


  • 1 cup self-rising flour
  • 1 cup cornmeal
  • 2 large eggs
  • 1 tablespoon sugar
  • pinch of salt
  • ¼ cup buttermilk
  • ⅓ cup plus 1 tablespoon water
  • ¼ cup (½ stick unsalted butter, melted
  • vegetable oil or butter, for frying


In a medium bowl, mix together all the ingredients except the oil.

In a large skillet, heat ⅛ inch of oil. When oil is hot, drop 2 tablespoonfuls of batter into skillet for each cake.

Cook cakes about 2 minutes or until crisp and brown on bottom; turn cakes over and cook about 1 minute more or until second side is brown. Transfer cakes to a paper towel-lined plate. Serve hot.

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