3tbspvegetable oilor rendered bacon fat. Use more as needed for frying.
Stir together the cornmeal, baking powder, and salt in a medium bowl.
In a separate large bowl, whisk the eggs and buttermilk together until fully combined.
Stir the cornmeal mixture into the wet ingredients until smooth.
Let the hoecake batter rest for about 10 minutes, to thicken.
Add the vegetable oil or bacon grease to your skillet, and place on stovetop at medium high heat.
Place large spoonfuls of the batter into the skillet. Fry the cakes until bubbles appear on the tops and their edges are cooked. Then flip each of the corn cakes and cook the other side until golden brown. Repeat with the remaining batter.
After frying, pat each hoe cake with a paper towel to absorb any excess frying oil or grease, if desired.