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