1 teaspoon Salt: Essential for bringing out the nutty flavor of the corn.
Optional: Butter, bacon grease, or lard for frying.
Step-By-Step Instructions
1. The Night-Before Prep
The secret to the perfect “crisp” is the chill time. You cannot fry fresh, hot mush—it will simply fall apart in the pan.
Start by bringing 2 cups of the water and the salt to a rolling boil in a heavy-bottomed saucepan. While that heats up, whisk the 1 cup of cornmeal with the remaining 1 cup of cold water in a small bowl. This creates a slurry that prevents the cornmeal from clumping when it hits the heat.
