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.