BETTER THAN HOT WATER CORNBREAD

1 cup yellow cornmeal, 1/4 teaspoon sugar, 3/4 teaspoon salt, 1 tablespoon bacon drippings, 3/4 cup boiled water. Get out a bowl, add the cornmeal, salt, and sugar.  Add the water and bacon drippings bacon.  Stir until everything is well blended.  Get out a cast-iron skillet, add 1/2 – 3/4 inches of shortening or oil.  Heat the oil to 375 degrees.  While the oil is heating, scoop out a small ice cream scooper of the cornmeal mixture, shape it into a ball.  Wet your hands, then flatten the ball out to a cake. Wetting your hands keeps the cornmeal mixture from sticking to your palms. Add the cakes to the oil; fry until golden brown and crispy on both sides.  Remove from the skillet and drain on a wire rack.