It was a staple growing up. It's pretty popular in Appalachia. Generally, we used bacon grease, but I fried mine in Crisco shortening last night because I was shamefully out of bacon grease. My mother had Targaryen hands, so she would just patty them out and slip them into the skillet. Me? I run my hands under cold water and patty them quickly otherwise, the cornmeal with scald my hands.
I've seen recipes that add a lot of things and call it scalded bread, but you only need boiling water, WHITE cornmeal, and salt...and grease, of course. Also, you don't cook the cornmeal. You simply pour in the boiling water and stir fast, and then patty it out. once the dough is like playdough wasting no time to put it in the hot grease.
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Most like the crusty crunch and soft center.