Hoecakes

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 cup Self-rising cornmeal
  • 1 cup Self rising flour
  • 1 tbsp Sugar
  • 1/4 cup Vegetable oil or bacon grease

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 3/4 cup Buttermilk

Found on foodnetwork.com

Description

Ingredients

• 1 cup self-rising cornmeal, or from a mix, such as Aunt Jemimas
• 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

• Directions Watch how to make this recipe. 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. Cooks Note: Leftover batter will keep in the refrigerator for up to 2 days. Recipe courtesy of Bobby and Jamie Deen CATEGORIES: Cornmeal Breakfast Pancake View All Main Ingredient Cornmeal Course Breakfast Brunch Dish Pancake