HOT WATER CORNMEAL CAKES

2 Cups Plain Yellow Cornmeal
11/2 Teaspoons Salt
2 Cups Boiling Hot Water
1 to 2 Cups Canola Oil
1-2 Tablespoons Bacon Grease

In  a medium bowl mix together the cornmeal and salt. Don't add any baking powder to this. Add enough hot water so that is will be like a thick pancake batter. It has to be just right to get it to stick together. Make sure you stir it good as it will have more flavor the more you stir it. It should look like creamy mashed potatoes.Then get a heavy bottomed skillet or a iron skillet and pour the oil in. If you like the flavor of bacon grease you can add it to the oil. Get it good and hot. It needs to be at least half a skillet full. Don't let it get to hot or smoke as it will brown to quick and the cornbread will taste scorched. Take a spoon and spoon about four different spoonfuls in the oil. Do not let them touch each other. Fry them in the oil for around five minutes. Let them get crisp and golden brown. Turn them once. Take out and let drain on a paper towel. These are good with a recipe I will put on of creamed peas. You might be able to handle these with your hands and shape into fritters. But I just use a large tablespoon for them. I don't like them shaped like hushpuppies tho. I like them more like a small fried pie type design. Good to eat with fresh green beans and a big piece of onion and home grown tomato or creamed peas.