Step 1: Mix the Batter

• In a medium mixing bowl, combine the cornmeal, self-rising flour, buttermilk, and egg. Stir until everything is just combined, forming a moist batter. The mixture should not be too thick—similar to pancake batter consistency. If the batter is too thick, add a small splash of buttermilk to thin it out slightly.

Step 2: Heat the Oil

• In a large skillet or cast-iron pan, heat about 3 tablespoons of oil over medium heat. You want the oil to be hot enough that the batter sizzles when it hits the pan but not so hot that it burns before the hoecakes are fully cooked.

Step 3: Fry the Cornbread

• Drop spoonfuls of batter (about 2 tablespoons per hoecake) into the hot oil. Flatten the batter slightly with the back of the spoon to form a round, pancake-like shape.
• Cook for 2-3 minutes on each side, or until the hoecakes are golden brown and crispy around the edges. Use a spatula to flip them halfway through cooking.

Step 4: Drain Excess Oil

• Once the hoecakes are golden brown on both sides, carefully remove them from the skillet and place them on a plate lined with paper towels. This will help absorb any excess oil and keep the cornbread from being too greasy.

Step 5: Serve

• Serve the fried cornbread warm, either plain or with a dollop of butter, honey, or your favorite savory sides like collard greens, fried chicken, or beans.