1Put water on to boil. It's always difficult to determine exactly how much you will need.
Mix the cornmeal with salt, pour 4 cups in and reserve 1 more just in case. Stir it very good.
Let it cool a little while about an hour. Batter should be stiff and easy to mold by hand into patties. The patties should be about 3 inches in diameter and 1/2 an inch thick. It helps to keep your hands wet, so I usually keep a bowl of water to dip my hands in.
2Into a hot cast iron skillet pour in 1/2 inch of oil. When the oil shimmers, place the patties in. Let them fry on that side until it turns over easily with a spatula. If it doesn't want to turn over, it probably is not done enough yet. When it is turned over let brown on the other side, then flip back over if it isn't brown enough on either side. You will need to adjust the heat so that it's not on screaming high, but not so low that the breads soak up too much grease. I'll edit this next time I make them and try to get better info for you.
3Drain on paper toweling and keep in a warm oven until ready to serve. In a 10 inch skillet you should be able to get four or five in at the same time.
We either cut them and butter the insides or just butter the top. Great with chili soup or beans.