Hot Water Cornbread
1 cup white cornmeal
1 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons shortening (preferably bacon drippings)
1. Mix all ingredients thoroughly.
2. Add 2 tablespoons shortening to boiling water and pour into dry mixture. This produces a firm mound of dough.
3. Set the dough aside and let cool for approximately 20 minutes.
4. After dough is cool, work in 1/2 teaspoon of baking powder dissolved in 2 tablespoons of water.
5. Pinch off a piece of dough and pat into small, round cakes (about the size of a silver dollar).
6. Fry in deep fat hot enough to bubble freely over the cornbread. The cornbread should have a crisp crust on the outside, yet be soft on the inside.
Note: You can either fry the cakes immediately or refrigerate on wax paper for later cooking.
Pairs Well With
This recipe is from The Nutt House in Granbury, and I have had better luck with this recipe than the one from 1939.