Crispy on the outside, tender on the inside, these are so good buttered with maple syrup on them. I serve these with country ham or applewood smoked bacon and fried eggs.
prep time15 Min
cook time15 Min
self-rising cornmeal, or from a mix (I use Aunt Jemima or White Lily)
vegetable oil or bacon grease
oil for frying
How To Make
Mix well all ingredients, except for the frying oil.
Preheat the frying oil in a medium or large skillet over medium heat. I start with about 2 TBS and add more if necessary. I use a cast iron griddle and get it very hot to make a nice crust on the outside of the cakes.
Drop the batter, by full tablespoons, 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.
Keep warm in 200 degree oven with paper towels between cakes.
Leftover batter will keep in refrigerator for up to 2 days.
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