In many old Southern cookbooks you will find a recipe for Hot Water Corn Bread. This is how it goes together. They are really pones or cakes.
2 C. fine white cornmeal. I use Indian Head
1 tsp. salt
2tsp. A-P flour
2 C. boiling water
Oil for frying.
Mix cornmeal salt and flour together in a deep bowl. Start the water boiling and pour oil in a cast iron skillet to a depth of 1/2"
When the water is boiling and the oil is hot, not smoking,( so heat it on med-high heat) measure out 2 C. of the boiling water. Slowly stir it into the meal. Depending on the day you may need a little less or a bit more water. You don't want it too wet. You will need to form it into the pones.
Take a large scoop of the dough in your hand and pat it into a cake about 3 1/2" long, 2" wide, and about 3/4" thick. The dough is going to be hot so you may want to rinse your hands with cold water between making each pone. You could also use disposable gloves.
When the pones are all formed, slip the pones carefully into the skillet of oil, you might want to use a spatula. Fry until golden on the bottom and then turn them over carefully. Do not crowd the pan and make sure the oil comes back up to temperature before adding more.