These hoecakes have become a favorite with our guests. Use them to soak up that good pot liquor from turnip or collard greens. After the plate is completely sopped clean, save one to eat as a dessert along with maple syrup.

Ingredients

　　1 cup self-rising flour

　　1 cup self-rising cornmeal

　　2 eggs

　　1 tablespoon sugar

　　3/4 cup buttermilk

　　1/3 cup plus 1 tablespoon water

　　1/4 cup vegetable oil or bacon grease

　　Oil or butter for frying

　　Mix all ingredients well except for frying oil. Heat oil in a skillet over medium heat. Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 tablespoons batter per hoecake. Brown until crisp; turn and brown on other side. Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days.

　　Paula Deen's Kitchen Classics