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Ingredients
- 1 c. cornmeal or 3/4 c. stone-ground corn meal
- 1 tsp. salt
- 2 c. boiling water
- fat (for frying)
Method
- Sift the cornmeal and salt together.
- Add the boiling water gradually while stirring into a thick batter.
- Drop spoonfuls into a hot skillet with a thick film of fat on its bottom.
- Turn when the bottom is browned; cooking time should be 3 to 4 minutes per side.
- Drain on papers before serving.
- Some cooks form the batter into oval pones instead of dropping spoon-scoops into the skillet.
