In a large mixing bowl, stir together cornmeal, flour, baking soda, baking powder, sugar, and kosher salt.
In another medium bowl, mix eggs, butter and buttermilk together. Then add the wet ingredients to the dry ingredients, stir until smooth. Set aside for 5 minutes.
In a large skillet over medium heat, add 1 tablespoon of butter and pour ¼ cup of batter per hoecake, cook 3 at a time for 3 minutes, flipping halfway through until the top batter has small air bubbles. Serve hot with butter and sugar cane syrup.
