Keith’s Hoe Cakes

Keith’s Southern Hoe Cakes Serve with any southern meal! Goes especially great with collard greens and black eyed peas.

 

 

Ingredients

  • 1 cup of self rising flour
  • 1 cup of cornmeal
  • 2 teaspoons of baking powder
  • 2 tablespoons sauteed onions (optional)
  • 1/2 teaspoon of salt
  • 1 tablespoon of sugar, optional
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/3 cup water
  • 1/2 teaspoon butter extract flavoring
  • 1/4 cup of canola oil
  • 1 tablespoon of canola, for frying, or canola combined with a bit of butter

Directions

  1. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar, onions. 
  2. Measure out the buttermilk in a liquid measuring cup, and add to that the water, flavoring, and oil; blend well. 
  3. Add eggs and mix well. 
  4. Heat oil and butter in a cast iron skillet over medium to medium high and drop batter by about 1/8 cup measures into the hot skillet to form small medallions.
  5. Fry until brown and crisp, turn and brown the other side. 
  6. Remove and let drain on paper towels. 
  7. Serve immediately with warm maple syrup for breakfast or as a snack, or dip ’em in a mess o’ greens to sop up that pot likker (juice from the greens)!