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1
Preheat the oven to 325u00b0.
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2
Add the cornmeal to a heatproof medium bowl, preferably one with a spout for pouring; stir in the salt.
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3
Place the bowl in the oven for 5-8 minutes to warm the meal through and toast it lightly.
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4
Remove it from the oven as soon as it begins to deepen in color.
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5
Pour the boiling water into the warm cornmeal, about 1/2 cup at a time, being cautious of the hot bowl.
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6
Stir vigorously, eliminating any lumps; then mix in the milk.
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7
The batter will resemble a thick gruel; warm a griddle or large heavy skillet over medium heat.
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8
Add just enough drippings to coat the surface with a thin film.
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9
Spoon the batter by tablespoonfuls onto the griddle, leaving several inches between the dollops.
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10
With the back of a spatula, squash the batter down into cakes about 3 inches in diameter (the batter should bubble merrily; if it splatters menacingly, the griddle is too hot; lower the heat before continuing).
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11
Make as many cakes as you can fit without crowding.
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12
Cook the cakes until the batter appears quite firm (3-4 minutes); these take a little longer than traditional wheat-flour pancakes).
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13
Turn carefully and cook cakes on the other side until medium brown and crispy (about 3 minutes).
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14
Repeat with the remaining batter, adding a bit more water to the batter if it thickens and more fat to the griddle if necessary.
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15
The cakes are best right from the griddle but you can keep them warm in a low oven on baking sheets while you finish the entire batch; don't stack the cakes until serving time.
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16
Serve the hoecakes stacked on warm plates, topped with plenty of butter; pass the syrup separately to drizzle lightly over the cakes, if desired.
