Ingredients

The following ingredients have 16 Servings
  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal
  • 2 eggs (beaten)
  • 1 tablespoon sugar
  • ¾ cup buttermilk
  • ½ cup water
  • ½ cup vegetable oil (divided)

Instruction

  • Add the flour, cornmeal, and sugar to a large bowl. Add the eggs and buttermilk to a smaller bowl and whisk well.
  • Combine the wet ingredients with the dry ingredients along with ¼ cup of vegetable oil and ½ cup of water. Mix well to combine all ingredients but don’t over mix. The batter will be thick. If you think it is too thick, add a bit more water, about one tablespoon at a time, until it gets to the consistency you like.
  • Add ¼ cup of vegetable oil (I use peanut oil, but any kind will do) to a large skillet over medium heat.
  • When the oil is hot, add the batter using a large spoon or small ice-cream scoop. About two tablespoons of batter will make a hoecake about 3 inches across.
  • Cook the hoe cake for one to two minutes on each side or until each side is brown and the edges are crispy. Use a pancake turner or spatula to remove them and drain them on a paper towel.
  • Serve immediately.