1 c. white cornmeal
Salt to taste
3/4 c. boiling water
2 tbsp. bacon fat, butter or vegetable oil

Combine the cornmeal and salt in medium bowl. Stirring cornmeal mixture constantly with spoon, pour in boiling water in a slow stream and beat until smooth. Let stand a few minutes. Heat a large heavy skillet with bacon fat, butter or oil until hot.

For each hoecake drop about 2 tablespoons cornmeal mixture into skillet of hot drippings or oil and pat into flat circles, about 4 inches in diameter. Cook hoecakes about 2 minutes on each side or until golden brown, turning them with a wide spatula. If needed, add more fat to pan for remaining cakes. Serve hoecakes at once. Makes about 8 hoecakes.