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.