1 cup of self-rising flour
1 cup of all-purpose cornmeal
2 teaspoons of baking powder
1/2 teaspoon of salt
1 tablespoon of sugar, optional
3/4 cup buttermilk
1/3 cup water
1/4 cup of cooking oil (vegetable, canola, melted bacon fat, etc.)
1 tablespoon of fat, for frying, or oil combined with a bit of butter
Line a rimmed baking sheet with paper towels and place a rack on top; set aside. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar. Measure out the buttermilk in a liquid measuring cup, and add to that the water and oil; blend well. Add eggs and mix well; combine with dry ingredients. Heat oil and butter in a cast-iron skillet over medium to medium-high and drop batter by about 1/8 cup measures into the hot skillet to form small medallions.
Fry until brown and crisp, turn and brown the other side. Remove and let drain on a rack. Serve immediately with warm syrup for breakfast or as a snack, or dip ’em in a mess o’ greens to sop up that pot likker (juice from the greens)!
Variation: When corn is at peak and in-season, add about 1 cup of corn cut and scraped off the cob. You’ll need about 1 large ear of corn. It can also make this into a pan hoecake. Add only enough buttermilk to make a stiff batter. You may not need additional water. Pour into a screaming hot, well-greased 8-inch cast-iron skillet over medium-high heat. Reduce heat and let brown underneath about 10 – 15 minutes. Run a metal egg turner underneath and turn to brown the other side. Can also bake in a well preheated 425 degrees F oven for about 15 to 20 minutes (no turning needed).
Tip: If you spray the measuring cup with a bit of non-stick spray before scooping, the batter will slip right out. If you don’t happen to have that 1/8 cup measure, just do about 2 tablespoons of batter in one pile and push it around to form a medallion.