Ingredients 1 cup Self-Rising Cornmeal (white or yellow) ⅓ cup Self-Rising Flour 1 tablespoon Sugar (optional, but gives it that nice hint of sweetness) ¾ cup Buttermilk (add a splash more if the batter is too thick) 1 large Egg ⅓ cup Vegetable oil, bacon grease, or shortening (for frying in the skillet) Butter and honey/syrup (for serving) Step-by-Step Instructions Step 1: Mix the Batter In a medium bowl, whisk together the self-rising cornmeal, self-rising flour, and sugar. In a separate small bowl, beat the egg into the buttermilk, then pour the wet ingredients into the dry. Stir just until combined; the batter should be thick but pourable, similar to a thick pancake batter. Step 2: Heat the Skillet As seen in image 178285.jpg, a well-seasoned cast-iron skillet is highly recommended for this. Add your oil or bacon grease to the skillet and heat it over medium-high heat. You want the oil hot enough that a drop of batter sizzles instantly. Step 3: Fry to Golden Perfection Drop the batter into the hot skillet by the ⅓-cupful. Fry for about 2 to 3 minutes on the first side. Look for the edges to turn deeply golden brown and lacey, with small bubbles forming on top. Step 4: Flip and Serve Gently flip each hoe cake over and fry for another 2 minutes, until both sides are beautifully browned and the center is cooked through. Transfer them to a paper-towel-lined plate to drain any excess oil. To Serve: Stack them up warm right out of the skillet, top with a generous pat of butter, and drizzle with honey or maple syrup. They are also incredible served savory alongside a big bowl of pinto beans or collard greens!
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