Recipe courtesy of Bobby Deen and Jamie Deen
Episode: Side by Side
Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
16 hoecakes (give or take)
Level:
Easy

Ingredients

  • 1 cup self-rising cornmeal, or from a mix, such as Aunt Jemima's
  • 1 cup self-rising flour
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil or bacon grease 
  • 1 tablespoon sugar
  • 2 eggs 
  • Oil, butter or clarified margarine, for frying

Directions

Mix together the cornmeal, flour, buttermilk, vegetable oil, 1/3 cup plus 1 tablespoon water, sugar and eggs 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; flip 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.

Cook's Note

Leftover batter will keep in the refrigerator for up to 2 days.

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