In a medium bowl, place cornmeal and salt.
In a medium saucepan over high heat, bring water to a rapid boil; remove from heat. With the saucepan in one hand, let the boiling water dribble onto the cornmeal while stirring constantly with the other hand. Then stir the milk into the mixture (it will be fairly thick, but not runny).
Generously grease a large, heavy frying pan (I like to use my cast-iron frying pan) with the bacon drippings and heat. When pan is hot, drop the batter by spoonfuls. Flatten the batter with a spatula to a thickness of approximately 1/4 inch. Fry until golden brown, turn, and brown on the other side (adding more bacon drippings as needed).
Serve hot with butter, maple syrup, or applesauce.
Makes 4 servings.
Johnnycake Recipe: https://whatscookingamerica.net/History/Johnnycakes.htm