Scalded Corn Cakes

• 1 teaspoon salt
• 2 cups boiling water
• 1 1/4 cups white cornmeal
• Vegetable oil or bacon drippings, enough to fill skillet 1-inch deep

1. Add the salt to the boiling water; gradually sift in the cornmeal.
2. Stir to combine.
3. Cool the mixture in the refrigerator for 20 minutes.
4. Shape into balls and then flatten to form patties about 2-inches across.
5. Heat the vegetable oil or bacon drippings in a skillet.
6. Fry patties until golden brown, about 5 minutes.
7. Turn once.
8. Drain and serve hot.
9. Tip: Spray hands with nonstick cooking spray to prevent batter from sticking when shaping the balls.

salt, boiling water, white cornmeal, vegetable oil

Taken from www.foodnetwork.com/recipes/scalded-corn-cakes-recipe.html (may not work)