Crispy Creole Cornbread

Combine the cornmeal, Creole seasoning, and finely chopped onion in a medium-sized bowl. Add granulated sugar to the mixture and stir until well combined. Gradually pour in boiling water, followed by a small amount of shortening, and continue stirring until the shortening has fully incorporated into the mixture.

Next, melt a substantial amount of lard or bacon fat in a large skillet over medium-high heat until it reaches a depth of approximately 1/2 inch. Bring the lard to a scorching hot temperature of 375 degrees F (190 degrees C). Using your hands, shape heaping tablespoons of the dough mixture into flattened balls, allowing you to decide on their desired thickness.

Fry these balls of dough in the hot oil, turning them once during cooking, until they become crispy and golden brown, approximately taking around 5 minutes. Remove the fried dough from the oil with a slotted spoon and drain it on paper towels to remove excess moisture.