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  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10


  • 1/4 cup or bacon grease vegetable oil
  • or butter or clarified margarine, for frying oil
  • 1/3 cup plus 1 tablespoon water
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 tablespoon sugar
  • 1 cup self rising cornmeal
  • 1 cup self rising flour


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. Makes about 16 hoecakes.

Chef’s Note: Leftover batter will keep in refrigerator for up to 2 days.