Set a large cast iron skillet on the stove over medium heat and let it warm while you mix the batter.

Add enough bacon grease or oil to coat the bottom generously, about 2 to 3 tablespoons.

In a medium bowl, whisk together the cornmeal and a good pinch of salt if your bacon grease is not very salty.

Make a little well in the center of the cornmeal and crack the egg into the well.

Add the milk or water, and whisk everything together until you have a smooth, pourable batter.

Check the thickness; if it seems too thick, add a splash more liquid; if it’s too thin, sprinkle in a spoonful more cornmeal.

Check the skillet by flicking in a tiny drop of batter. If it sizzles, the pan is ready.

Working in batches, pour small puddles of batter into the hot grease, about 2 to 3 tablespoons each.

Let the hoecakes cook without disturbing them until the edges turn deep golden and crispy, about 2 to 3 minutes.

Gently flip them with a thin spatula and cook the other side until golden brown, another 1 to 2 minutes.

Transfer the cooked hoecakes to a plate lined with a kitchen towel and brush or dab a little extra bacon grease or butter over the tops.

Repeat with the remaining batter, adding more grease or oil as needed and letting it heat before adding more batter.

Serve the hoecakes hot, stacked, with butter and sweetener or alongside eggs, beans, or greens.