More Great Recipes: Misc. Bread

Hot Water Cornbread

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Serves | Prep Time | Cook Time

Why I Love This Recipe

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

Ingredients You'll Need

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.

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