The Batter:
In a medium bowl, whisk together the cornmeal and flour. In a separate small bowl, beat the egg with the buttermilk and melted butter. Combine the two, stirring until just moistened. 
The “Rest”:Let the batter sit for about 5–10 minutes. This allows the cornmeal to hydrate, which ensures your hoe cakes aren’t gritty. 
The Heat:Heat your oil or bacon grease in a heavy cast-iron skillet over medium heat. You want enough fat to shallow-fry the cakes—about 1/8 inch deep. 
The Drop:Drop the batter by the large spoonful (about 2–3 tablespoons per cake) into the hot grease. Don’t overcrowd the pan!
The Sizzle:Fry for about 2–3 minutes per side. You’re looking for a deep golden-brown color and “lacey” edges where the batter meets the oil.
The Drain:
Remove to a plate lined with paper towels to soak up any excess oil. Serve them piping hot!
PRO TIPS:
The Consistency: Your batter should be thicker than pancake batter but thinner than muffin batter. It should “plop” off the spoon, not pour. 
The Bacon Grease Factor: For the most flavorful hoe cakes, use the grease left over from frying breakfast bacon. It adds a savory depth that oil just can’t match. 
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