1/2 cup fine water-ground white cornmeal
1/4 teaspoon salt
2 1/2 teaspoons sugar
1/2 cup boiling water (about)
milk (to thin batter — if necessary) 3 tablespoons vegetable shortening
In a medium bowl, combine corn meal, salt and sugar. Add boiling water and toss with a fork just to mix. There should be enough water just to dampen the ingredients so that no dry particles
show. Next, add enough milk to thin the batter to the consistency you like.
Heat 2 tablespoons of shortening in a heavy griddle over medium heat until hot. Drop a heaping tablespoonful of batter onto the griddle, reduce heat, and brown slowly, about 5 to 10 minutes a side, depending on thickness, until crispy and brown. Repeat until batter is gone.
Transfer to paper towel lined plate. Serve warm.