Southern Hoecakes

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 cup Self rising flour
  • 1/2 cup Self-rising white cornmeal
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 Butter or mixed butter and vegetable oil
  • 2 tbsp Fat or oil

• Dairy

  • 1/3 cup Buttermilk

• Liquids

  • 1/3 cup Water

Found on grandbaby-cakes.com

Description

Ingredients

• ½ cup self-rising white cornmeal
• ½ cup self-rising flour
• 2 teaspoons sugar
• ⅓ cup buttermilk (I used coconut milk)
• 1 large egg
• ⅓ cup water, or more as needed
• 2 tablespoons melted fat or oil, bacon grease, fried chicken grease, butter, or vegetabile oil
• Butter or mixed butter and vegetable oil, for frying

Directions

• In a bowl, mix together the dry ingredients with a wooden spoon. Add the buttermilk slowly. Mix in the egg, cutting into the yolk with the spoons edge to help it mix in better. Add the water and fat or oil and stir well. The texture should be like thick soup, so you may need to add more water.
• I like to fry the cornbread cakes in my grandmothers cast-iron skillet or on a flat iron griddle, but any skillet or grillded will be fine. Heat the skillet or griddle over medium heat and grease it well with the fat of your choice (butter is delicious, but it tends to burn unless you mix it with a little oil). Once the skillet is hot and the fat is sizzling, drop the batter from a ⅛ cup (2-tablespoon) measure into the skillet, in batches if necessary. Fry the cakes until the edges are bubbling and the centers are set, then flip with a spatula to fry them on the other side until theyre done. Like with pancakes, you cant say how long it will take, but the second side always cooks faster than the first. If the cakes seem greasy, drain them on paper towels before serving hot.