In a bowl, combine the yellow cornmeal, all-purpose flour, baking powder, sugar, and salt.

In another bowl, whisk together the eggs and buttermilk until well blended.

Pour the wet ingredients into the dry mixture, stirring gently until just combined.

Gradually add water as needed, mixing until the batter is smooth and easily spoonable.

In a frying pan over medium heat, warm the vegetable oil until it shimmers.

Drop spoonfuls of batter into the hot oil, spacing them apart. Fry until the bottoms are golden brown, then flip.

Once both sides are golden, carefully remove the hoe cakes from the oil and drain on paper towels.