Combine Dry Ingredients: In a medium mixing bowl, whisk together the cornmeal, salt, and optional sugar (if using).

Add Liquid: Gradually pour the hot water (or buttermilk) into the cornmeal mixture, stirring constantly with a whisk or fork until you have a smooth, relatively thin batter. The consistency should be like pancake batter, perhaps a bit thinner. Let the batter rest for 5-10 minutes to allow the cornmeal to absorb the liquid.

Heat Skillet: Place a seasoned cast iron skillet (or a heavy-bottomed non-stick skillet) over medium to medium-high heat. Add the bacon fat, lard, or oil – just enough to lightly coat the bottom of the pan. Heat until the fat is shimmering but not smoking.

Portion Batter: Drop the batter by spoonfuls (about 2-3 tablespoons per hoe cake, depending on desired size) onto the hot skillet, leaving some space between them. Do not overcrowd the pan.

Fry Hoe Cakes: Cook for about 3-5 minutes on the first side, or until the edges are crispy and golden brown and bubbles start to appear on the surface.

Flip and Finish: Carefully flip the hoe cakes with a thin spatula and cook for another 2-4 minutes on the other side, until golden brown and cooked through.

Drain: Remove the cooked hoe cakes from the skillet and place them on a wire rack or a plate lined with paper towels to drain any excess grease.

Serve: Serve immediately while warm with your favorite toppings like butter, honey, molasses, or alongside savory dishes. Repeat with remaining batter, adding more fat to the skillet as needed.