Scalded Cornbread
  • 2-1/2 cups corn meal
  • 1 tablespoon "lard"
  • 2 teaspoons salt
  • boiling water -- enough to make thick mixture
  1. 1. Mix all dry ingredients together.
  2. 2. Add lard and then pour in boiling water--water must be boiling.
  3. 3. Shape mixture into patties (about 1 x 1-1/2 inches overall and fairly thin).
  4. 4. Fry until brown.
  5. 5. Serve
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