Pearline's Hot Water Cornbread By Penzey's

1. 1

   In a medium bowl, combine the cornmeal, egg, salt and sugar (if using), roasted garlic (if using) and pepper.

2. 2

   Stir in enough boiling water that the cornmeal mixture looks like a thick batter - holding together enough to spoon out but not runny.

3. 3

   Heat the oil and bacon grease (if using) in a large cast iron skillet or heavy bottomed skillet over high heat.

4. 4

   The oil should be 1/3 of the way up the side of the skillet.

5. 5

   As soon as the oil is hot, spoon the hot cornmeal mixture into your hands and form into a small patty, saucer-like in shape.

6. 6

   Remember, because of the boiling water, the mixture is HOT, so be careful.

7. 7

   Place the patties gently in the oil.

8. 8

   Don't crowd the pan; usually 3 at a time or so.

9. 9

   Be very careful if you're dropping it from your hand into the oil, or place the patty on a spatula and slide it in.

10. 10

    Do not let the oil smoke - medium to medium high should work.

11. 11

    Turn each patty once and cook until crispy and golden brown, about 3 to 4 minutes total for small patties.

12. 12

    Remove from the pan and place on a paper towel lined plate to drain.

13. 13

    *This recipe makes 12 patties.

14. 14

    *

* Per serving · 4 servings · Values may vary.

No additional tips available.