In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
Let the batter sit for about 5 minutes to thicken and allow the cornmeal to absorb the liquids.
Drop about 3 tablespoons of batter per cake into the skillet. Cook for 3 to 4 minutes until bubbles form and the edges begin to crisp, then flip and cook until the other side is golden brown.