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Make the Batter: In a medium bowl, combine the cornmeal, self-rising flour, buttermilk, and egg. Mix until just combined. The batter should be thick and moist, but not runny. Let it rest for 5 minutes.
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Heat the Oil: Heat the oil in a large skillet over medium heat. The oil is ready when a small drop of batter sizzles immediately upon contact.
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Cook the Hoecakes: Drop the batter by heaping tablespoonfuls into the hot oil. Gently flatten each mound slightly with the back of the spoon. Cook for 2-3 minutes, or until the edges look set and the bottom is golden brown.
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Flip and Finish: Carefully flip each hoecake and cook for another 1-2 minutes, until the second side is golden brown.
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Drain and Serve: Transfer the hoecakes to a plate lined with a paper towel to absorb any excess oil. Serve warm.
