Mix dry ingredients: In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 to 2½ teaspoons baking powder, 1 to 2 tablespoons granulated sugar, and 1 teaspoon salt.

Combine wet ingredients: In another bowl, whisk 2 to 3 large eggs, ¾ cup buttermilk (or milk with 1 tablespoon white vinegar or lemon juice, set for 5 minutes), ⅓ to ⅔ cup water (adjust as needed), and ⅓ cup melted unsalted butter until fully blended.

Create batter: Pour the wet mixture into the dry ingredients and gently stir until just combined. The batter should be thick yet scoopable. Add water one tablespoon at a time if the batter is too stiff.

Heat pan & grease: Warm 2 tablespoons of vegetable oil, peanut oil, or bacon grease in a heavy skillet, cast iron pan, or griddle over medium to medium-high heat. Bacon grease adds a rich savory flavor typical of Southern-style hoe cakes.

Cook the cakes: Drop 2 to 3 tablespoons of batter per cake onto the hot pan to form small discs (usually 3-4 at once without crowding). Cook for 1 to 4 minutes per side until edges bubble and turn golden brown. Flip carefully and cook the other side until crisp and evenly browned.

Drain and serve: Remove the cooked hoe cakes and drain briefly on paper towels if desired. Serve immediately while warm with butter, syrup, or fresh berries.