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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 9 |
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A southern delicacy that's a cross between a biscuit and corn bread. It's a real treat that should be tried! Ingredients:
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 |
Directions:
1. Mix all ingredients together, except for the frying oil, in a bowl until well combined.
2. 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.
3. 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.
4. Note: Leftover batter will keep in refrigerator for up to 2 days.
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