Crack the eggs into a medium bowl and whisk until fully combined. Add the buttermilk and melted butter, then whisk again until smooth.

In a separate large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Mix thoroughly to combine.

Slowly stir the wet ingredients into the dry mixture, mixing until just combined. The batter should be thick but pourable. If it’s too thick, add a tablespoon of buttermilk at a time until it reaches the right consistency.

Heat a cast-iron skillet or non-stick pan over medium heat. Add a mix of butter and oil for frying. When the butter melts and sizzles gently, the pan is ready.

Scoop about ¼ cup of batter into the skillet and use the back of a spoon to shape it into a round. Cook for 2-3 minutes, or until bubbles form on the surface and the edges firm up.

Flip the hoe cake with a spatula and cook for another 2 minutes, or until golden brown on both sides.

Transfer cooked hoe cakes to a plate lined with paper towels to drain any excess oil. Repeat the process with the remaining batter, adding more butter and oil to the pan as needed.

Serve the hoe cakes warm, stacking them on a plate and pairing them with butter, honey, maple syrup, or your favorite toppings. Enjoy!