cup self-rising white cornmeal cup all-purpose flour teaspoons baking powder teaspoon cayenne pepper cups buttermilk eggs slightly beaten cup fresh or frozen okra stems trimmed and sliced 1/4 inch thick Vegetable oil for frying
INGREDIENTS
1
1
1/4
2
1
2
1
1/2
1
In a medium mixing bowl, combine self-rising white cornmeal, all-purpose flour, baking powder and cayenne.
2
Add the buttermilk and eggs and stir to combine.
3
Gently fold in the okra until it is dispersed through the batter evenly. Heat the oil in a large skillet over medium high heat. Scoop 1/4 cup of the batter into the hot oil.
4
Cook the hoe cakes for about 2 to 3 minutes until the bottoms are brown and bubbles form on the tops and edges. Turn and cook an additional 2 to 3 minutes until the other side is golden brown. Remove the cakes to a plate lined with a paper towel to drain the grease. Repeat with the remaining batter.
Yield
1 cake
calories
100 kcal per serving
FAT
1 g per serving
caRBS
20 g per serving