Step 1

Place 1 cup medium or fine stone-ground cornmeal and 1 1/4 teaspoons kosher salt in a medium bowl and whisk to combine. Add 1/2 cup hot water and stir until a soft, thick dough forms. The dough should be able to shape into a disk and hold an indentation when pressed with a finger. Cover with a kitchen towel and let rest for 10 minutes.

Step 2

Divide the dough into 4 (1/4-cup) portions (about 2 ounces each). Form each into a 4-inch-wide, 1/4-inch-thick patty. Place on a plate.

Step 3

Heat 1/4 cup bacon grease or vegetable oil in a large cast iron or stainless steel skillet over medium heat until shimmering. Add the patties and cook until golden-brown on the bottom, about 4 minutes. Flip and continue to cook until the second side is browned, 2 to 3 minutes more. Meanwhile, line the plate with paper towels.

Step 4

Transfer the corn pones with a flat spatula or slotted spoon to the plate.