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Scalded Cornbread

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Serves | Prep Time | Cook Time

Why I Love This Recipe

When I started to school at Ewing, a 9-grade school, Mrs. Eubanks was my Home Economics Teacher. We were required to keep a notebook of the foods we cooked. I found my Notebook from 1939, and this recipe for Hot Water Cornbread was in it.

Tommie Lee

Ingredients You'll Need

2-1/2 cups corn meal
1 tablespoon "lard"
2 teaspoons salt
boiling water -- enough to make thick mixture


1. Mix all dry ingredients together.

2. Add lard and then pour in boiling water--water must be boiling.

3. Shape mixture into patties (about 1 x 1-1/2 inches overall and fairly thin).

4. Fry until brown.

5. Serve

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