Hot Water Cornbread

Ingredients

• 2 cups self rising yellow cornmeal ((you may use plain plus 1 tsp salt and 1/2 tsp baking powder))
• 2 tsp granulated sugar (may adjust to taste)
• 1/4 cup vegetable shortening or butter (melted (may use vegetable oil))
• 1 1/2 cups boiling water
• solid vegetable shortening, vegetable oil or bacon drippings for frying

Instructions

1. 1

   In a medium bowl use a whisk to sift together the cornmeal and sugar.

2. 2

   Pour boiling water and shortening (or melted butter) over the cornmeal mixture. Mix with a rubber spatula until fully moistened. The mixture should be stiff. (If needed, you can add small amounts of additional cornmeal to achieve this texture.)

3. 3

   Let stand and cool slightly just until easy enough to handle. Shape into 8 rounds 1/2 - 3/4 inch thick. (Use a measuring cup or ice cream scoop to divide into even portions.)

4. 4

   Fry: Heat 1/4-inch or of vegetable shortening or vegetable oil in a large skillet over medium high heat. (You can also use bacon drippings.)

5. 5

   Fry cornbread for around 3 minutes per side, lowering heat to medium to prevent burning. Turn, as needed for even browning frying until they're golden brown. (If frying in batches, use a paper towel to wipe out the skillet between each batch and add additional shortening, oil or bacon drippings to the pan as needed.)

6. 6

   Remove to a platter lined with paper towels to drain. Keep warm.

7. 7

   Serve warm as a side dish at any meal. You can also serve with pats of butter and drizzled with maple syrup or honey.