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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.

Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

- Denise B.


It's a true pleasure to encourage people to visit your store!"

- Mary J.


An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

15 minutes


4 adult(s)


Frantoio/Leccino Extra Virgin Olive Oil,
Ultra Premium Hojiblanca Extra Virgin Olive Oil,
Ultra Premium Galega Extra Virgin Olive Oil

Looking a lot like pancakes, but tasting like cornbread, this crispy-edge unleavened Southern bread is a real treat. Can be eaten alone or served as dessert.


  • 1 cup self-rising cornmeal, or from a mix, such as Aunt Jemima's.
  • 1 cup self-rising flour
  • 3/4 cup buttermilk
  • 1/4 cup of any good olive oil, such as Frantoio-Leccino, Hojiblanca or Galega
  • 1/3 cup plus 1 Tablespoon water
  • 1 Tablespoon sugar
  • 2 eggs
  • Oil, butter or clarified margarine for frying


  • In a medium bowl, mix together the first 7 ingredients (cornmeal through eggs) until well combined.
  • Heat the frying oil or butter in a large skillet over medium heat.
  • Drop about 2 Tablespoons of the batter into the hot skillet. Fry each hoecake until brown and crisp on one side and then turn each of them over to brown the other side.
  • Remove each hoecake and put on a paper towel to drain.
  • Serve while still hot. Hoecakes can be eaten by themselves or drizzled with syrup or crumbled into buttermilk and served as a dessert.