1 cup water (boiling)
1 cup cornmeal
1 scant teaspoon salt
1 tablespoon vegetable shortening (or oil for frying; use bacon drippings if you have them)
Gather the ingredients. Melt shortening in a heavy iron skillet. Place cornmeal and salt in a bowl. Pour boiling water over meal and salt. Add melted shortening; stir well. When the mixture is cool enough to handle, divide it into four portions. Shape each into a cornbread cake about 3/4-inch thick. Heat about 1/4-inch of shortening or oil in the skillet over medium heat. Place corn cakes in the hot oil and fry until browned, turning to brown both sides, about 4 to 6 minutes.