Line a baking sheet with paper towels. Then place a wire rack on top and set aside.
In a medium bowl, add the flour, cornmeal, baking powder, salt and optional sugar. Whisk to mix.
Add the water, buttermilk and beaten eggs, whisking until smooth. (The batter should have the consistency of pancake batter; add a dribble of milk if too thick or a teaspoon of cornmeal if too thin.)
Place a cast iron skillet or nonstick skillet over medium-high heat. When hot, add 1 tablespoon oil and swirl to coat the pan.
Drop approximately ¼ cup into the pan for each hoe cake. Fry for one minute or so until crispy and golden underneath. Then flip and fry until crispy and golden on the other side.
Remove to the prepared rack to cool. Repeat the previous two steps for the remaining batter.
Serve the fried cornbread / how cakes warm with with butter, honey or maple syrup if desired.