2 c. corn meal
2 c. boiling water
1 tsp. salt
1 tbsp. shortening or lard

Stir the corn meal into the boiling water; add the salt and shortening. Put out on floured table and knead until smooth and elastic. Cool a few minutes. Pat or roll out thin into circles the size of a saucer. You may need to cover the dough with waxed paper or thin plastic if using a rolling pin. If a press is used, place squares of waxed paper or plastic between the plates of the press. Fry on very lightly greased frying pan or griddle.