My daddy grew up on these and now I make them every Sunday morning. Church ladies always ask for the recipe.

Place a heavy cast iron skillet over medium heat. Add 2 to 3 tablespoons of bacon grease or vegetable oil to thoroughly coat the bottom of the pan. Allow the fat to heat up so it sizzles when batter hits the surface.

In a medium bowl, whisk together the cornmeal and a pinch of salt. Make a small well in the center, crack in the egg, and pour in the milk or water. Whisk until smooth. The consistency should be pourable—slightly thinner than pancake batter, similar to heavy cream.

Flick a tiny drop of batter into the skillet. If it sizzles immediately and crisps around the edges, the skillet is ready.

Working in batches to avoid crowding, pour 2 to 3 tablespoons of batter per cake into the hot grease. Allow the batter to spread naturally into thin rounds with wispy edges. Cook for 2 to 3 minutes without moving them, until edges turn deep golden and crisp.

Gently flip each hoecake with a thin spatula and cook the second side for another 1 to 2 minutes until speckled with deep golden spots.

Transfer cooked hoecakes to a towel-lined plate. Stack them as you go to trap steam and keep the interiors tender while maintaining crispy edges. Serve hot with butter, honey, or maple syrup.