Dry Base: 2 cups plain yellow or white cornmeal (not cornmeal mix).
Liquid: 2.5 to 3 cups boiling water (the water must be boiling to “scald” the cornmeal).
Fat: 1 tsp salt and 1 tbsp sugar (optional, for sweetness).
Frying: 1/4 cup vegetable oil, shortening, or bacon drippings for the skillet.
Topping: Butter (as seen in the photo).
Instructions
Scald the Cornmeal: Place the cornmeal, salt, and sugar in a large heat-proof bowl. Pour the boiling water over the mixture gradually, stirring constantly until it reaches the consistency of thick pancake batter. Let it sit for 2–3 minutes to thicken further.
Heat the Skillet: In a heavy cast-iron skillet, heat about 1/4 inch of oil or fat over medium-high heat. The oil is ready when a small drop of batter sizzles immediately.
Fry the Cakes: Carefully drop a large spoonful of batter into the hot oil. Use the back of the spoon to flatten it slightly. Tip: To get the “lacy” edges seen in the photo, the batter should be thin enough to spread slightly, and the oil must be very hot.
