'True Blood'S' Holy Hoecakes

• 1 cup white cornmeal
• 1/2 teaspoon salt
• 3/4 cup boiling water
• 2 tablespoons bacon fat (rendered from about 4 slices bacon), plus more as needed
• Maple syrup or cane syrup, for serving

1. Combine the cornmeal and salt in medium bowl. While stirring constantly with a wooden spoon, pour in the boiling water in a steady stream. Beat until smooth. Let stand a few minutes.
2. Heat the bacon fat in a large, heavy skillet over medium-high heat. When very hot (but not smoking), reduce the heat to medium-low.
3. For each hoecake, drop about 2 tablespoons of the cornmeal mixture into the skillet and pat gently into a flat circle, about 4 inches in diameter. Cook several hoecakes at a time until golden brown, about 2 minutes on each side, turning with a wide spatula. Transfer to a plate. If needed, add more bacon fat to the skillet to make the remaining hoecakes.
4. Drizzle with maple syrup and serve.

white cornmeal, salt, boiling water, bacon, maple syrup

Taken from www.seriouseats.com/recipes/2012/10/true-bloods-holy-hoecakes.html (may not work)