Place a large cast iron skillet over medium-high heat. Once hot, cook bacon until crispy. Remove bacon and pat dry with paper towels. Leave 1 Tbsp of bacon grease in skillet; discard remaining grease.

Using a medium bowl, whisk together the flour, cornmeal, baking powder and salt. Set bowl aside.

In another bowl, whisk together buttermilk, water, sour cream and eggs.

Pour liquid ingredients into dry ingredients; stir until just combined. Crumble the bacon and fold it into the batter along with the jalapenos and green onions.

Meanwhile, place skillet (with bacon grease) back over medium heat.

Pour ¼ cup of the batter into skillet. Cook for 2-3 minutes, or until edges of hoecake turn golden and release. Using a spatula, flip hoecake and cook for 1-2 more minutes, or until fully cooked.

Serve as a side dish with dinner.