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Hoecakes

Deborah Harroun
Updated May 25, 2012
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These cornmeal and buttermilk cakes are the perfect side dish for a classic Southern meal.

Hoecakes

  • Prep Time 30 min
  • Total 30 min
  • Servings 8
  • Ingredients 10
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Ingredients

  • 1 cup Gold Medal™ all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/3 cup water
  • 1/4 cup vegetable oil
  • Vegetable oil for frying
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In another bowl, beat eggs, buttermilk, water and 1/4 cup oil with whisk. Add to dry ingredients; stir just until combined.
  • Step 
    2
    In cast-iron or other heavy skillet, heat about 2 tablespoons oil over medium heat. For each hoecake, pour about 1/4 cup batter into hot skillet. Cook until browned on both sides. Repeat with remaining batter, adding more oil to skillet as needed.

Nutrition

Nutrition Facts are not available for this recipe

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