Easy Southern Hoecakes

In a large bowl, whisk together 1.5 cups self-rising cornmeal, ½ cup self-rising flour, and 1 tbsp sugar. In a measuring cup, stir together 1 cup buttermilk, 2 beaten eggs, and ⅓ cup water. Pour wet ingredients into dry and stir until just combined into a thick porridge consistency.

Let the batter rest undisturbed for 5 minutes. This allows the coarse cornmeal to absorb the liquid so the hoecakes bake up tender rather than gritty.

Place a heavy cast-iron skillet over medium heat. Add enough bacon drippings or vegetable oil to generously coat the bottom of the pan (~¼ inch layer). Heat until a tiny drop of batter sizzles immediately upon contact.

Drop ¼ cup portions of batter into the hot skillet, leaving ample space between cakes. Fry for 2 to 3 minutes until tiny bubbles form around the set edges and the bottoms are deep golden brown.

Slide a thin spatula under each cake, flip gently, and cook the second side for another 2 minutes until golden and cooked through.

Transfer hoecakes briefly to a paper-towel-lined plate. Swipe a cold pat of butter across the tops immediately and serve hot.