Ingredients :
1 cup of self rising flour
1 cup of all purpose cornmeal
2 teaspoons of baking powder
1/2 teaspoon of salt
1 tablespoon of sugar, optional
2 eggs
3/4 cup buttermilk
1/3 cup water
1/4 cup of cooking oil (vegetable, canola, melted bacon fat etc.)
1 tablespoon of fat, for frying, or oil combined with a bit of butter
Directions :
Line a rimmed baking sheet with paper towels and place a rack on top; set aside. In a medium bowl, whisk together
the flour, cornmeal, baking powder, salt and sugar. Measure out the buttermilk in a liquid measuring cup, and add to
that the water and oil; blend well. Add eggs and mix well; combine with dry ingredients. 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.
Fry until brown and crisp, turn and brown the other side. Remove and let drain on rack. Serve immediately with
warm 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)!
Variation: When corn is at peak and in-season, add about 1 cup of corn cut and scraped off the cob. You’ll need
about 1 large ear of corn. Can also make this into a pan hoecake. Add only enough buttermilk to make a stiff batter.
You may not need the additional water. Pour into a screaming hot, well greased 8-inch cast iron skillet over medium
high heat. Reduce heat and let brown underneath about 10 – 15 minutes. Run a metal egg turner underneath and
turn to brown the other side. Can also bake in a well preheated 425 degree F oven for about 15 to 20 minutes (no
turning needed).
Tip: If you spray the measuring cup with a bit of non-stick spray before scooping, the batter will slip right out. If you
don’t happen to have that 1/8 cup measure
