Hoecakes (Southern Fried Cornbread)

Crispy-edged griddle corncakes served at The Lady & Sons, great with butter and syrup.

Ingredients

• 1 cup self-rising cornmeal
• 1 cup self-rising flour
• 2 large eggs
• 1 cup buttermilk
• 1/3 cup water
• 1/4 cup plus 1 tablespoon sugar
• 2 teaspoons baking powder
• Oil and butter, for frying

Directions

1. In a bowl, whisk together the cornmeal, flour, sugar, and baking powder.
2. Stir in the eggs, buttermilk, and water until a thick batter forms.
3. Heat a thin layer of oil with a little butter in a skillet over medium heat.
4. Drop about 2 tablespoons of batter per cake into the skillet.
5. Fry until bubbles form and the edges crisp, 2 to 3 minutes, then flip and brown the other side.
6. Drain briefly and serve warm with butter and syrup.

Notes

Paula Deen’s hoecakes from The Lady & Sons.