Riverhouse Corn Bread (Onion Hoecake) - cooking recipe

Ingredients

2 cups self-rising white cornmeal
1 1/2 cups loosely packed chopped green onions (white and light green parts only)
1 cup self-rising flour
2 teaspoons sugar
1 1/2 teaspoons salt
2 1/4 cups cold milk
vegetable oil

Preparation

Combine cornmeal,green onions,flour,sugar and salt in large bowl; gradually add milk and stir until smooth.
Heat 1/4 inch oil in large skillet over medium-high heat.
Drop batter by tablespoons into oil, flattening to thickness of 1/2 inch (in batches; do not crowd), and fry until crisp and golden brown, about 2 minutes per side.
Remove using slotted spatula and drain on paper towels.
Serve hot.