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Hoecakes

These cornmeal and buttermilk cakes are the perfect side dish for a classic Southern meal.

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 8

Ingredients

1
cup Gold Medal™ all-purpose flour
1
cup yellow cornmeal
1
tablespoon sugar
3 1/2
teaspoons baking powder
1/2
teaspoon salt
2
eggs
3/4
cup buttermilk
1/3
cup water
1/4
cup vegetable oil
Vegetable oil for frying

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In another bowl, beat eggs, buttermilk, water and 1/4 cup oil with whisk. Add to dry ingredients; stir just until combined.
  • 2 In cast-iron or other heavy skillet, heat about 2 tablespoons oil over medium heat. For each hoecake, pour about 1/4 cup batter into hot skillet. Cook until browned on both sides. Repeat with remaining batter, adding more oil to skillet as needed.

EXPERT TIPS

Expert Tips

Hoecakes can be served as a savory side dish, or serve them with a little maple syrup for a breakfast treat.

Batter can be refrigerated for up to 2 days.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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