|White cornmeal||1 Cup (16 tbs) (Water Ground)|
|Boiling water||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Bacon fat/Butter / margarine||1 Tablespoon|
Combine first 4 ingredients in a bowl.
Cover with actively boiling water and stir vigorously until well mixed.
Add milk and mix well.
Drop batter by tablespoon onto hot griddle, well greased with bacon fat.
Pat to about 1/2 inch thickness with greased pancake turner.
Cook over medium heat until browned on one side.
Put a little melted fat on the uncooked top of each cake, turn, and brown.
Serve very hot with butter.
Makes 9 or 10 cakes.
To bake Melt 2 tablespoons fat in 8-inch square pan and grease sides of pan; heat in oven.
Spread batter in pan and bake in preheated very hot oven (450Â° F.) for 30 minutes, or until cake is firm.