Ingredients:

  • 2 cups (250g) self-rising cornmeal
  • 1 1/2 cups (355ml) boiling water
  • 1 tbsp (14g) bacon grease or unsalted butter, melted
  • 1/2 cup (110g) bacon grease or vegetable oil

Instructions:

  1. Place the self-rising cornmeal in a large mixing bowl.
  2. Stir in the melted bacon grease or butter.
  3. Slowly pour in the boiling water, stirring constantly with a wooden spoon until the mixture reaches the consistency of thick pancake batter.
  4. Let the batter rest for 2-3 minutes to allow the cornmeal to fully hydrate.
  5. Pour the frying grease into a cast iron skillet to a depth of about 1/2-inch and heat over medium-high until the oil shimmers.
  6. Scoop approximately 2 tablespoons of batter for each cake and drop them into the hot oil.
  7. Gently flatten the tops with the back of a spoon to ensure even cooking.
  8. Fry for 3-4 minutes per side until the cakes are mahogany-colored and the edges feel firm and crisp.
  9. Drain briefly on paper towels.