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Mix the flour, cornmeal, sugar, baking powder, and salt by hand in a medium bowl with a whisk. Set aside.
In a separate bowl, whisk the eggs with the buttermilk and vegetable oil.
Pour the flour mix into the wet ingredients, and whisk by hand until it starts to look like batter.
Add about half of the water, whisk again, then add more as needed. It should be quite a thick batter.
Pour about two tablespoons of vegetable oil into a cast iron skillet and set it to medium-high heat.
Cook the hoe cakes in ¼ cup portions until golden brown. Then flip, and continue cooking on the other side (about 2-3 minutes on each side).
Transfer the cooked hoe cakes onto a paper towel-lined plate to soak up the excess grease. Then serve and enjoy!