2 cups yellow cornmeal, 1/8 teaspoon sugar, 2 serrano peppers, finely chopped, 3/4 tsp. sea salt, 1/2 teaspoon, 1/2 tablespoon bacon drippings, 2 T. salted butter melted, 3/4-1 cup boiled water, oil for frying.

Get out a bowl, and add the cornmeal, salt, and sugar.  Add the water and bacon drippings.   Mix well.  Add 1/2 – 3/4 inches of shortening or oil out a cast-iron skillet.  Heat to 375 degrees.  While the oil is heating, scoop out a heaping tablespoon of the cornmeal mixture, shape it into a ball, and then flatten it to a cake. Wet your hands.  This step keeps the cornmeal mixture from sticking to your palms. Add the cakes to the oil; fry until golden brown and crispy on both sides; this step takes about 5 minutes.  Remove from the skillet and drain on a wire rack.

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