Step 1

In a large bowl, whisk together the cornmeal, baking powder, and salt.

Step 2

In a second bowl or large liquid measuring cup, whisk the
 egg and 1 cup water until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
The batter should be soupy but not watery.

Step 3

Heat 1/4 cup of the oil in a cast-iron skillet over medium heat. Ladle 1/4 cup of batter into the heated skillet for each cake, being careful not to crowd the skillet. When the batter hits the hot oil, the edges will sizzle and become very crisp.

Step 4

Cook the cakes until the bottoms are a rich brown and bubbles form on the tops and along the edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. For best results, be sure to cook the cakes until the edges are deep, rich, golden brown.

Step 5

Serve immediately, flipping those little babies onto a plate and passing them along while you fry up the remaining cakes, adding oil to the skillet as needed.