What you need:
1 cup white cornmeal (I only had yellow, so I used that)
1/2 tsp salt
3/4 cup boiling water
2 TBsp bacon fat (rendered from about 4-5 slices of bacon)
maple syrup for serving
How to make them:
Combine the cornmeal and salt in a 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.
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.
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.
Drizzle with maple syrup and serve with some eggs, fruit, and the bacon you fried up, then ENOY!