Bring a small pot of water to a boil. Carefully measure out 2 cups of boiling water.
In a medium mixing bowl, combine the yellow cornmeal and kosher salt.
Pour the boiling water into the cornmeal mixture and stir well until a thick batter forms. Let the batter rest for 1 minute so the cornmeal can absorb the water.
Heat a large cast iron skillet over medium-high heat.
Add the bacon drippings or vegetable oil to the hot skillet and allow it to heat.
Drop large spoonfuls of batter into the skillet, gently spreading each one with the back of a spoon.
Fry the hoecakes for 2–3 minutes per side, or until they are golden brown and crispy.
Transfer the cooked hoecakes to a paper towel-lined plate to drain.
Serve hot and crispy.
