In a large mixing bowl, combine 2/3 cup cornmeal and 1/3 cup self-rising flour. Stir to blend the dry ingredients thoroughly.

In a separate bowl, whisk together 1/3 cup low-fat buttermilk and 1 large egg until smooth. Pour this wet mixture into the dry ingredients and stir until well combined. The batter should be thick but pourable.

Heat a skillet over medium heat and add enough oil to coat the bottom. Test the oil by dropping a small amount of batter into it; if it sizzles, the oil is ready for frying.

Use a spoon or small ladle to scoop batter into the skillet, forming small rounds like pancakes. Cook each hoecake until the edges are golden and crispy, about 2-3 minutes per side. Flip with a spatula and cook the other side until golden.

Transfer the cooked hoecakes to a paper towel-lined plate to drain excess oil. Serve warm with butter, honey, crumbled bacon, or shredded cheese as desired.