By Paula DeenJUMP TO RECIPE
- 1/4 cup or bacon grease vegetable oil
- or butter or clarified margarine, for frying oil
- 1/3 cup plus 1 tablespoon water
- 3/4 cup buttermilk
- 2 eggs
- 1 tablespoon sugar
- 1 cup self rising cornmeal
- 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. Makes about 16 hoecakes.
Chef’s Note: Leftover batter will keep in refrigerator for up to 2 days.