If you’ve never had a Hoe Cake, imagine a pancake and a piece of cornbread had a beautiful, crispy baby. Historically, these were cooked on the flat back of a garden hoe over an open fire (hence the name!), but today, we use a trusty cast-iron skillet to get those signature lacy, golden-brown edges. 
In the South, these are the “bread of choice” for mopping up the pot likker from a bowl of collard greens or slow-simmered lima beans.
INGREDIENTS
The Dry Mix:
1 cup Self-Rising Cornmeal (White or yellow works—white is more traditional in some areas!)
1/4 cup Self-Rising Flour (for a slightly softer bite)
1 tsp Sugar (optional, just for browning)
The Wet Mix:
1 Large Egg
3/4 cup Buttermilk (add a splash more if the batter is too thick)
2 tbsp Melted Butter or Bacon Grease
The Frying Fat: 1/4 cup Vegetable Oil or Bacon Grease (for that authentic smoky flavor)
INSTRUCTIONS
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