Hoecakes or Johnny Cakes – A Southern Thing!

I had seen these hoecakes at Paula Deen’s restaurant, but I didn’t pay much attention to them at that time.  Then I saw Tyler Florence on FN say they were one of the best “cakes” he had ever eaten.  So I had to try them.  They are a cross between cornbread and a pancake.  They are delicious.  You can even eat them for breakfast.  If you use some bacon grease in the batter, they are even better!

1 cup (120 grams) self-rising flour
1 cup (135 grams) self-rising cornmeal * (see note)
2 eggs
1 T. sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease for more flavor
Oil, butter, or clarified margarine, for frying

Whisk dry ingredients in large bowl.  Whisk wet ingredients in the measuring cup.
Whisk wet ingredients into dry ingredients.  Let sit for 5-10 minutes while you heat up the frying pan.
Heat the frying oil or butter in a 12″ skillet over medium heat. (Stainless steel works best.)
Using a 1/4 c. measuring cup, drop a 3 tablespoon portion of batter onto the hot skillet.
Fry each hoecake until brown and crisp.  Turn each hoecake with a spatula, and then brown the other side.
Drain on a paper towel-lined plate.  Serve hot.

Note:  You can make self-rising cornmeal  by adding 1T. baking powder and 1/2 t. salt to 1 c. cornmeal

Leftover batter will keep in refrigerator for up to 2 days.

Adapted from Paula Deen