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In a large bowl, add the hot water to the cornmeal and mix it into a thick batter.
Cover the bowl with a dishcloth and let it sit for 15 to 20 minutes.
The batter should still be soft enough to mold into a small cake about the size of the palm of your hand. If not, add a bit more water.
Take your cake and shove three fingers into the middle. If the batter holds the fingerprints, the batter is just right. If it does not, adjust the water or cornmeal as necessary.
Warm your cast-iron skillet over medium heat on the stove or fire.
Add the bacon grease or oil.
When the oil is hot, lay the cakes into the pan.
Cook them until they are browned on one side. This should take about 3 minutes.
Turn each and brown on the other side.
Drain the fat and serve.