°1 c self-rising flour
°1 c all-purpose cornmeal
°2 t baking powder
°1/2 t of salt
°1 t sugar, optional
°2 eggs
°3/4 c buttermilk
°1/3 c water
 °1/4 c cooking oil (vegetable, canola, rendered bacon grease, etc.)
°1 tsp fat, for frying, or oil mixed with a little butter

*Methods :

Line a rimmed baking sheet with paper towel and place a wire rack on it; put aside. In  bowl, whisking flour, cornmeal, baking powder, salt & sugar. Measure the buttermilk into a liquid measuring cup and add the water and oil; mix well. Add the eggs and mix well; combine with dry ingredients. Heat the oil and butter in a cast iron skillet over medium to medium high heat and drop the batter about 1/8 cup into the hot skillet to form small medallions.
Fry until golden and crispy, turn and brown the other side. Remove and let drain on a wire rack. Serve immediately with hot syrup for breakfast or as a snack, or dip them in a mess of greens to mop up that pot likker (greens juice)!
Variation: When corn is at its peak and in season, add about 1 cup corn cut and scraped from the cob. You will need about 1 large ear of corn. Can also make it into a hoecake pan. Add just enough buttermilk to make a stiff dough. You may not need additional water. Pour into a very hot, well-greased 8-inch cast iron skillet over medium-high heat. Reduce the heat and let brown for about 10 to 15 minutes. Run a metal egg turner underneath and turn to brown the other side. Can also bake in a well preheated 425 degree F oven for about 15-20 minutes (no flipping necessary).

Enjoy !