Prep 5 mins
Cook 10 mins
A southern delicacy that's a cross between a biscuit and corn bread. It's a real treat that should be tried!
- 1 cup self-rising flour
- 1 cup self-rising cornmeal
- 2 eggs
- 1 tablespoon sugar
- 3⁄4 cup buttermilk
- 1⁄3 cup water
- 1 tablespoon water
- 1⁄4 cup vegetable oil
- oil, butter or clarified margarine, for frying
- Mix all ingredients together, except for the frying oil, 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; turn 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.
- Note: Leftover batter will keep in refrigerator for up to 2 days.
I used to live in SC and I'm now in IL, so it's not even an option to try to get a restaraunt that even knows what a hoe cake is! These were wonderful! Crispy on the outside, soft and fluffy on the inside - just like I was back home!