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Mix the Batter: In a large bowl, combine the cornmeal, self-rising flour, buttermilk, and egg. Stir until the ingredients are thoroughly mixed. The batter should have a moist consistency, not too runny.
Heat the Oil: Heat the cooking oil in a skillet over medium heat. You can use coconut oil or any oil you prefer.
Cook the Hoecakes: Carefully drop spoonfuls of batter into the hot oil. Smooth out the batter in the pan to form small, round cakes, much like you would with regular pancakes.
Flip and Cook: Once the bottoms of the hoecakes have turned golden brown, flip them over and cook the other side until it is also golden brown, about 1-2 minutes per side.
Drain Excess Oil: Once cooked, remove the hoecakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Press lightly with the paper towels to absorb additional oil.
Serve and Enjoy: Serve the hoecakes warm with your choice of toppings. Whether you prefer them sweet with butter and honey or savory with meats and cheese, these hoecakes are sure to delight.