Mix well a cup of white corn meal with a cup of hot water, a teaspoon of salt, and a quarter cup melted butter. Herbs, spices, or seeds are appealing options, but I like to keep these simple. Let the mixture sit for a few minutes, then add a little more meal (another tablespoon or two) for a thick batter. Drop by spoonfuls onto a well-oiled sheet pan, and bake at 350 until edges are crisp and centers firm, right at 15 minutes. These are best right out of the oven, but reheat beautifully. The recipe makes about 10 3-in. cakes.
