Butter-Bite-Hoe Cakes
Butter-Bite-Hoe Cakes are crispy, golden cornmeal pancakes with a rich buttery flavor, perfect for breakfast or brunch. Easy to make and wonderfully satisfying.
Ingredients
- 1 cup Martha White self-rising cornmeal mix ⓘ
- 1 3/4 cups boiling water
Instructions
- Combine the cornmeal and boiling water; stir to blend.
- In a large skillet, heat 1/4-inch of shortening over medium-low heat until a drop of water sizzles when dropped in the skillet.
- Spoon batter by tablespoons into the hot skillet.
- Fry until golden brown on the bottom.
- Turn and fry on the other side until golden brown.
- Serve hot with butter.
Nutrition & Diet Analysis (per serving)
18
kcal
1% DV
Protein
Fat
Carbs
Diet fit
Keto-friendly
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).