We are going to follow strick southern rules, 1. yellow cornmeal; 2 must be fried in a cast-iron skillet.
HOT WATER CORNBREAD
1 cup yellow cornmeal, 1 teaspoon sugar, 3/4 teaspoon salt, 1/2 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, and everything is well blended. 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. Wet your hands. This step keeps the cornmeal mixture from sticking to your palms. Add the cakes to the oil; fry until golden brown and crispy on both sides.