Cornmeal Hoecakes

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Cornmeal Hoecakes

2 cups cornmeal
1 teaspoon baking soda
1¾ cups water
3 tablespoons Rendered Lard
2 tablespoons unsalted butter

Combine the cornmeal and baking soda in a small bowl.

Bring the water to a boil in a  saucepan over high heat. Remove the pan from the stove and stir in the cornmeal. Stir in also 1 tablespoon of the lard.

Heat the butter and the remaining 2 tablespoons lard on a griddle pan over high heat. Cooking in batches if necessary, spoon the batter onto the griddle to make cakes about 1 inch in diameter. When you see pits in the tops of the cakes, after about 2 minutes, flip them and cook for about 2 minutes on the other side.

They should be golden and crispy on both sides. Wipe out the pan between batches if the butter scorches, and add fresh butter and lard.

Serve immediately.

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