Sooooo good. I only used about 2 TB of cornmeal in total, and used only about 1 tsp. of some fat I'd saved from cooking one strip of (humanely raised) bacon. So while I don't think you need all that coating and not all that oil (at least if you're also using cooking spray), these are worth trying if you've never had them before. I add some cajun salt to the cornmeal in place of regular for more zip. Cooked in a black iron skillet, only about 2 minutes per side.
This sounded so easy but didn't work out. The oil turned the pan into a blackened mess in much less than the six minutes called for, even though I reduced the heat when things started to burn. My only change was to use masa harina; that's a form of cornmeal, right?