Combine Dry Ingredients: In a large mixing bowl, add the cornmeal, all-purpose flour, baking powder, granulated sugar, and salt. Whisk everything together thoroughly until evenly distributed.

Add Wet Ingredients: Make a well in the center of your dry mixture. Add in the eggs, buttermilk, water, and slightly cooled melted butter. Mix gently just until the wet and dry ingredients are combined (do not overmix).

Heat the Skillet: Heat a couple of tablespoons of your chosen oil (bacon grease is highly recommended) in a 12-inch cast iron skillet or heavy frying pan over medium-high heat.

Portion the Batter: Scoop about 3 tablespoons of batter per cake and drop it carefully into the hot frying pan. (I usually cook 4 corncakes at a time to avoid overcrowding the pan).

Fry and Flip: Fry each hoe cake until the edges start to look set and the top begins to bubble. Flip carefully with a spatula and fry for another couple of minutes until the bottoms are deep golden brown and crispy.

Serve: Remove the finished cakes from the skillet and serve immediately while piping hot with butter and/or your favorite syrup!