Hoecakes By Paula Dean of Food Network

Ingredients:
Oil, butter, or clarified margarine, for frying 
1/4 cup vegetable oil or bacon grease 
1/3 cup plus 1 tablespoon water 
3/4 cup buttermilk 
2 eggs 
1 tablespoon sugar 
1 cup self-rising cornmeal, or from a mix
1 cup self-rising flour 

Directions
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.

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

Prep Time: 15 minutes 
Cook Time: 15 minutes 
Difficulty: Easy 
Yield: 16 hoecakes (give or take)