Step 1: Mix Dry Ingredients

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk together until evenly blended.

Step 2: Prepare the Wet Mix

In another bowl, beat the egg, then add buttermilk, water, and melted butter (or bacon grease). Stir until combined.

Step 3: Combine & Rest the Batter

Pour the wet ingredients into the dry mixture and stir gently until smooth. The batter should be slightly thicker than pancake batter but still pourable.

Let it rest for 5 minutes to allow the cornmeal to soften.

Step 4: Heat the Skillet

Place a cast-iron skillet over medium heat and add oil or bacon grease. Wait until the oil shimmers or a drop of batter sizzles immediately when added.

Step 5: Cook the Hoe Cakes

Pour about ¼ cup of batter per cake into the skillet. Flatten slightly with the back of a spoon for even cooking.

Cook until bubbles form around the edges and the bottom is golden brown — about 2 to 3 minutes.

Flip and cook the other side for another 2 minutes, until crispy and deep golden.

Step 6: Serve Hot & Fresh

Transfer to a paper towel-lined plate. Serve immediately with butter, honey, or maple syrup for a sweet breakfast — or alongside collard greens or fried chicken for a savory Southern meal.