More Great Recipes: Misc. Bread

Hot Water Cornbread


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Member since 2016

Serves | Prep Time | Cook Time

Ingredients

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


Notes

This recipe is from The Nutt House in Granbury, and I have had better luck with this recipe than the one from 1939.

Tommie Lee

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