- 1/2 cup stone-ground white cornmeal
- 1/4 teaspoon salt
- 3/4 cup + 2tbsp water
- 1/4 cup bacon drippings or olive oil
Adapted from myrecipes.com
1. Combine cornmeal, salt, and 3⁄4 cup plus 2 Tbsp. water in a small bowl.
2. Heat 1 heaping Tbsp. bacon drippings in a cast-iron skillet over medium- low heat. When drippings are shimmering (the sign that they’re hot), very carefully add 2 Tbsp. batter to hot pan. Gently spread batter from center outward. (The batter will immediately look lacy and bubbly.) Cook 3 minutes or until edges are brown. Turn and cook 3 minutes. Transfer to a wire rack. Repeat procedure with remaining batter, adding more drippings to pan as needed.