• 1 cup stone ground white cornmeal (preferably <a href="%E2%80%9Dhttps://www.kenyonsgristmill.com/catalog/item/4211434/4105186.htm%E2%80%9D">Kenyon’s</a>)
• 1 tsp. sugar
• <sup>3</sup>⁄<sub>4</sub> tsp. kosher salt
• Corn oil, for frying
• Salted butter, softened, for serving
• Maple syrup, honey, or molasses, for serving (optional)
Steps
Step 1In a medium bowl, stir together the cornmeal, sugar, and salt. Bring 1¼ cups water to a boil, then slowly pour it into the cornmeal mixture while stirring to make a thick, smooth batter.
Step 2Add oil to a depth of 1⁄16 inch in a cast iron skillet and place over medium-low heat. Once the oil is hot, working in batches, drop rounded tablespoon scoops into the skillet (avoid crowding the pan), tapping the spoon on the side of the skillet to release the batter and control the shape of the cake. Leave the cakes to fry undisturbed until they brown around the edges and firm up slightly, 2–2½ minutes. Drizzle each cake with a few drops of oil, then use a thin spatula to flip and pat each cake down slightly so it is a uniform ¼-inch thickness. Continue cooking until crispy and golden brown, 30–45 seconds more. Transfer to a paper-towel-lined baking sheet to drain and keep warm while you continue cooking the rest of the batter, replenishing oil in the skillet as needed. To serve, top with soft butter and maple syrup, honey, or molasses, if desired.
