Butter-Bite-Hoe Cakes - cooking recipe

Ingredients

1 c. Martha White self-rising corn meal mix
1 3/4 c. boiling water

Preparation

Combine corn meal and boiling water; stir to blend.
In large skillet, heat 1/4-inch shortening over medium-low heat until drop of water sizzles when dropped in skillet.
Spoon batter by tablespoons into hot skillet.
Fry until golden brown.
Turn and fry on other side.
Serve with hot butter.
Makes about 10 hoe cakes.