Poor Man Hoecakes

In a large mixing bowl, whisk together the 1 cup of cornmeal, ½ cup of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt until uniformly distributed.

In a separate bowl, whisk the ¾ cup of buttermilk, 1 large egg, and 2 tablespoons of melted butter together until smooth.

Pour the wet mixture into the dry cornmeal base. Stir gently with a spoon or spatula just until integrated into a thick, pourable batter. Do not overmix, or the gluten in the flour will toughen the hoecakes.

Melt 1 to 2 tablespoons of bacon grease, lard, or vegetable oil in a heavy cast-iron skillet over medium heat until shimmering ($360^\circ\text{F}$ / $182^\circ\text{C}$).

Ladle ¼-cup portions of batter onto the hot skillet, flattening them slightly into discs. Cook for 3 to 4 minutes until bubbles form on the surface and the edges turn deep golden-brown. Flip with a spatula and fry for another 2 to 3 minutes on the second side.

Transfer the hot hoecakes to a plate lined with paper towels to drain excess fat. Serve immediately while roaring hot with butter, honey, or savory herbs.