In a large bowl, mix together the cornmeal, water, and salt; allow mixture to sit for a few minutes. Spray a flat cast-iron griddle with a non-stick cooking spray and then drizzle with vegetable oil.
Heat cast iron skillet over medium heat. Pour about 3 (2-ounce) ladles full of the batter on the skillet. The batter will sizzle and have a lacy appearance. NOTE: If the batter gets too thick add a bit of water.
When the edges of the hoe cake are slightly brown, place a wet glass plate over the top. With a dishcloth, grab the handle of the pan, flip the pan and hoecake onto the plate. Slide the hoe cake off the plate back in the pan to cook the other side, and cook until golden brown.
Stir the batter and add additional vegetable oil to the pan before making your next hoe cake.
Lace Hoe Cake Cornbread Recipe: https://whatscookingamerica.net/Bread/HoeCakeCornbread.htm