Preparation Steps

• In a large bowl combine the cornmeal, flour, baking powder, sugar (if using) and salt; whisk to blend.
• In a separate bowl whisk together the milk, beaten egg, and melted butter until combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be spoonable but not runny; let rest 5 minutes to thicken slightly.
• Heat a cast-iron skillet or heavy frying pan over medium heat and add the bacon drippings or oil until shimmering.
• Drop 1/4-cup portions of batter into the hot skillet, using the back of the spoon to gently flatten each into a 3-inch round. Do not overcrowd the pan.
• Cook for about 2 to 3 minutes per side, or until the bottoms are golden brown and crisp, then flip and cook the second side until cooked through.
• Transfer finished hoecakes to a paper towel-lined plate to drain briefly. Keep warm in a low oven while you cook remaining cakes.
• Serve hot with butter, honey, or alongside beans and greens.