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.