Fried Cornbread

• 2 cups [260 g] fine ground white cornmeal (I prefer J. T. Pollard)
• Salt
• Canola oil, for frying

In a medium mixing bowl, combine the cornmeal and a pinch of salt and gradually add 2 to 2½ cups [480 to 600 ml] of water, monitoring the consistency. The batter should resemble a thin pancake batter.

In a medium cast iron skillet, pour canola oil to 1½ to 2