Southern Cornmeal Hoecakes Directions:
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Preheat a nonstick skillet over medium heat.
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In a medium mixing bowl, combine the cornmeal and self-rising flour and stir until evenly mixed.
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In a separate bowl, whisk the buttermilk and egg until smooth.
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Pour the wet mixture into the dry ingredients and stir until a thick, pourable batter forms.
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Add the coconut oil to the skillet and spread evenly to coat the surface.
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Scoop 2 tablespoons of batter per hoecake into the skillet, spacing them apart.
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Cook for 2 minutes per side until golden brown and crisp on the edges.
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Transfer to a plate lined with paper towels and serve warm.
WW Points Calculation
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Yellow cornmeal (2/3 cup): 8.00
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Self-rising flour (1/3 cup): 4.00
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Low-fat buttermilk (1/3 cup): 1.00
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Coconut oil (1 tbsp): 4.00
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Egg (1 large): 0.00
Points Information:
Total Points: 17.00
Servings: 6 hoecakes (each 3-inch hoecake)
Points per serving: 2.83
Nutrition Information
Calories: 110
Fat: 4 g
Protein: 4 g
Carbohydrates: 15 g
Sugar: 1 g
Sodium: 210 mg
I'm waiting for your comments! Enjoy!
