Skip to content


An Olive Oil Recipe

Share Pin It

Prep Information

Prep Time

15 minutes

Cook Time

15 minutes


4 people



  • 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.
Back To Top