Hot Water Corn Bread

1. 1

   Mix the corn meal and salt thoroughly and then scald with 2 cups of boiling water into which has melted 1 heaping tablespoonful of shortening or fresh bacon drippings.

2. 2

   Scald is the key word. This mixing of boiling water and fresh bacon drippings or shortening into the meal is a cooking process which produces a firm mound of dough, wet enough yet only malleable when cool.

3. 3

   Set aside to cool for about 20 minutes.

4. 4

   When the dough has cooled, work into it 1/2 teaspoon of baking powder, dissolved in 2 tablespoons of cold water.

5. 5

   Pinch off a piece of dough the size of half a duck egg.

6. 6

   Pat dough into a small round cake about 5/8-inch thick.

7. 7

   Work up the balance of the dough in little cakes of this size.

8. 8

   The little cakes can be fried immediately or stored in the refrigerator on wax paper to be cooked later.

9. 9

   You fry them in deep fat, hot enough to bubble immediately over the cakes (about 380u00b0) until they are browned slightly.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.