Todd Richards’ Hot Water Cornbread

• 2 1/2 cups (20 ounces) water
• 2 teaspoons kosher salt
• 2 cups (about 8 1/2 ounces) plain yellow cornmeal (finely ground, not medium or coarse)
• 1 teaspoon raw sugar
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cayenne pepper (or less if you'd like it less spicy)
• 1 tablespoon popcorn kernels, popped
• 2/3 cup (about 6 ounces) buttermilk, preferably whole
• 1/2 cup (4 ounces) vegetable oil
• 1/2 cup (about 2 1/8 ounces) all-purpose flour

1. Bring the water and salt to a boil in a saucepan over high heat.
2. Stir together the cornmeal, sugar, baking soda, baking powder, nutmeg, and cayenne pepper in a medium-size heatproof bowl. Add the boiling water, and stir until combined. Let stand 5 minutes.
3. Fold the popped corn kernels and buttermilk into the cornmeal mixture. Let stand 5 minutes.
4. Heat the oil in a skillet over medium. With floured hands, shape 1 1/2 tablespoons of the cornmeal mixture into a 2 1/2-inch round, and fry until golden brown, about 2 minutes per side. Repeat with remaining cornmeal mixture to make about 20 pieces. Drain on paper towels. Serve hot.

water, kosher salt, yellow cornmeal, sugar, baking soda, baking powder, freshly grated nutmeg, cayenne pepper, popcorn kernels, buttermilk, vegetable oil, flour

Taken from food52.com/recipes/78086-todd-richards-hot-water-cornbread (may not work)