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2 c. cornmeal
3 c. boiling water
2 Tbsp. shortening
1 tsp. salt
1 egg, beaten
about 1/2 c. milk

Stir cornmeal slowly into boiling water in a medium
saucepan. Add shortening, salt, egg and enough milk to make a
stiff batter. Form into small 1/2-inch thick cakes; fry on a
hot greased griddle. Turn when brown on bottom side and brown
on the other side. Serve hot with butter. Yields about 20
small hoecakes.

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