1 1/2 cups of self rising cornmeal
1/4 teaspoon of baking soda
1 1/4 cups of buttermilk
1 egg, lightly beaten
2 tablespoons of shortening or oil  

In a medium sized bowl, combine the cornmeal and baking soda. Add the buttermilk, egg, and 1 tablespoon of melted shortening or oil. Stir, just until the dry ingredients are moistened. Heat the remaining 1 tablespoon of shortening or oil in a heavy, nonstick skillet over medium high heat. Pour in 1/4 cup of batter into the skillet for each hoecake. Fry until they are golden brown on each side, about 1 to 2 minutes per side. Drain on a paper towel. Serve Hot. Makes 6 servings