Ingredients:

  • 2 cups self-rising white or yellow cornmeal
  • 1 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 1.75 cups rapidly boiling water
  • 0.5 cup neutral vegetable oil
  • 1 tablespoon unsalted butter

Instructions:

  1. In a heat-proof mixing bowl, whisk together the cornmeal, fine sea salt, and granulated sugar.
  2. Bring water to a rolling, aggressive boil. Slowly stream the boiling water into the cornmeal mixture while stirring constantly with a sturdy spatula until it reaches the consistency of thick mashed potatoes.
  3. Cover the bowl and let the mixture sit for 3 minutes to allow the starches to fully hydrate and gelatinize.
  4. Heat the vegetable oil and butter in a heavy cast iron skillet over medium-high heat until it reaches 350°F (177°C).
  5. Dampen your hands with cool water to prevent sticking. Scoop approximately 2 tablespoons of batter and form into small, oval-shaped discs or pones.
  6. Carefully place the patties into the hot oil. Fry until the bottom is deep golden and firm, then flip and finish the other side until the edges are shatter crisp. Drain on paper towels before serving.