Prep your pan: Heat a large cast iron skillet or heavy-bottomed frying pan over medium heat until a drop of water skitters across the surface — about 3 minutes. Add 2 tablespoons neutral oil (vegetable or canola).
Mix dry ingredients: In a bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and cinnamon. Make sure there are no clumps — rub any between your fingers if needed.
Combine wet and dry: Pour in the coconut milk and melted butter. Stir with a wooden spoon until just combined; the dough should be thick but pliable, like stiff cake batter. It will look shaggy at first — that's normal.
Rest: Let the dough rest for 10 minutes while you finish other prep work. This is where the cornmeal drinks up the liquid so your cakes don't turn out gritty.
Shape: With wet hands, scoop out about ⅓ cup of dough at a time and roll into smooth balls. Flatten each ball to form a disc about 2 inches wide and ½ inch thick — they'll spread slightly when cooking. Work quickly before the edges dry out.
Fry: Carefully place discs in the hot skillet, leaving space between them (fry in batches of 4-5). Cook undisturbed for 3 minutes until golden underneath, then flip and cook another 2-3 minutes on the second side. They're done when both sides are deep golden and the center springs back lightly when pressed.
Serve: Transfer to a paper towel-lined plate. Serve warm with melted butter, or keep warm in a low oven (200°F) while frying remaining batches.
