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
In a medium mixing bowl, combine self-rising white cornmeal, all-purpose flour, baking powder and cayenne.
Add the buttermilk and eggs and stir to combine.
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.
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.
100 kcal per serving
1 g per serving
20 g per serving