Don't know but is this similar to what you talking about?
There is a "poverty" version of cornbread my family ate --
when, toward the end of the month, we only had staples left
in the cupboard.
Some cornmeal Salt to taste A lot of boiling water (not just
hot, boiling)
Mix cornmeal and salt in a heat-proof bowl (we used a big
crock bowl). Stirring constantly, add boiling water and mix
vigorously until cornmeal is "cooked" and all of the water
is absorbed. [Don't concern yourself with measurements, the
cornmeal will absorb "all" of the hot water if it is hot
enough -- best to add too much water rather than too little,
just continue to stir.] The batter will be dense, not runny.
Wet hands in cold water and form pones (or you can use the
large mixing spoon to form a pone) and place in hot oil (in
the '50s we sometimes used a mixture of Crisco shortening
and bacon drippings but when we cook it nowadays we use
vegetable oil).
Fry on medium to high heat until golden brown. Drain on
paper towels and enjoy. Especially good with collard,
mustard, and turnip greens; soups, stews, and most beans.
