In a large bowl, whisk together cornmeal, flour and salt.
Whisk together the buttermilk, vegetable oil, and eggs in a large liquid measuring cup or bowl.
Add wet ingredients to dry and stir until the dry ingredients are completely moistened.Stir in the okra.
Heat a cast iron skillet over medium heat. (You can use nonstick if you don't have cast iron.)When hot add a little vegetable oil or butter.
Working in batches so as to not crowd the pan, use a 1/4 cup measuring cup to drop batter into pan and form hoecakes. Cook for 2 to 3 minutes and then flip over and cook another 2 minutes or so. Add a little more oil or butter to the pan as needed to cook all the batter.
Serve with butter or drizzled with cane syrup.
Be sure to thinly slice the okra or it will taste raw in the finished hoecakes.
This recipe originally appeared on spicysouthernkitchen.com