Johnnycakes

1 1/2 cups stone ground cornmeal

1/2 tsp salt

1 cup boiling water

1 TB butter

1 egg, beaten

Mix cornmeal and salt.  While whisking, pour the boiling water slowly into the cornmeal mixture.  Whisk until smooth.  Let stand 5 minutes.  Stir in butter and egg.  If too thick to pour, add a little more water.

Heat a skillet to medium heat.  Spray with cooking spray.  Pour 1/4 cup cornmeal mixture into pan.  Cook on one side until set and slightly brown.  Turn and cook on the other side.  Continue for the rest of the batter.  Serve warm with butter and desired toppings.  

Makes about 8 johnnycakes.