Hoecakes

From Paula H. Deen's cookbook "The Lady & Sons Savannah Country Cookbook" 1998

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

Directions
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. Yields approximately 17 cakes