HOT WATER CORNBREAD

hot water cornbread

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.

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