HOT WATER CORNBREAD

I recently posted a Hoe Cake recipe, based on the responses I received I am posting a Hot Water Cornbread recipe. The basic difference is the texture produced using buttermilk vs. boiling water. Both these fried breads are very traditional dishes in the southern cuisine, served with vegetables. I am sure this recipe dates back some 100 years.  I think there may be slight differences in this recipe based on the part of the country you are from.  For example, my grandmother, from northern Louisiana, is firm and committed that cornbread must be made with yellow cornmeal and fried in a cast-iron skillet.

1 cup yellow cornmeal, 1 teaspoon salt, 1 tablespoon bacon drippings, 3/4 cup boiled water. Get out a bowl, add the cornmeal, salt, bacon dripping, and water.  Stir until the bacon drippings melt, well set aside.  Get out a cast-iron skillet, add 1/2 – 3/4 inches of shortening or oil.  Heat to 375 degrees.  While the oil is heating, scoop out a heaping tablespoon of the cornmeal mixture, shape into a ball then flatten out to a cake.  Add the cakes to the oil; fry until golden brown and crispy on both sides.