Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/2 cup water
  • 4 Tablespoons vegetable oil or melted butter (plus more for the pan)

Instruction

  • Whisk the flour, cornmeal, sugar, baking powder, and salt together in a large bowl. 
  • Add the eggs, buttermilk, water, and vegetable oil or melted butter and stir just until combined.  The batter will be fairly thick.
  • Heat a large skillet or griddle over medium heat and add 1/4 cup of oil or melt some butter or bacon grease in it.  When hot, drop about 2 tablespoons of batter at a time to make hoe cakes about 3 inches across. 
  • Cook the hoe cakes for 1-2 minutes on each side, or until the edges are crispy and both sides are nicely browned.  Repeat with remaining batter. 
  • Serve hot with butter and maple syrup, other syrup flavors, or for dipping into soups, stews, or other dishes with gravies.  Leftover batter will keep in the refrigerator for 2-3 days.