Paula’s Famous Hoecakes
By Paula DeenJUMP TO RECIPE
- 1 cup self rising flour
- 1 cup self rising cornmeal
- 2 eggs
- 1 tablespoon granulated sugar
- 3/4 cup buttermilk
- 1/3 cup water
- 1/4 cup (or bacon grease) vegetable oil
- (or oil) for frying and more for spreading butter
Mix all ingredients together (except for frying oil and butter for spreading).
Heat oil in a large cast iron skillet over medium heat. Drop mixture 3 tablespoons at a time into hot skillet. Brown until crisp; turn and brown on other side. Drain on paper towels. Serve with butter, for spreading.
Leftover batter will keep in refrigerator for up to 2 days.