Hot Water Corn Bread
- 1 c. white corn meal
- 2 c. yellow corn meal
- 1 tsp. salt
- 2 c. boiling water
- 1 Tbsp. shortening or bacon drippings
- 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.
- 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.
- Set aside to cool for about 20 minutes.
- When the dough has cooled, work into it 1/2 teaspoon of baking powder, dissolved in 2 tablespoons of cold water.
- Pinch off a piece of dough the size of half a duck egg.
- Pat dough into a small round cake about 5/8-inch thick.
- Work up the balance of the dough in little cakes of this size.
- The little cakes can be fried immediately or stored in the refrigerator on wax paper to be cooked later.
- You fry them in deep fat, hot enough to bubble immediately over the cakes (about 380u0b0) until they are browned slightly.
- Serve immediately.
white corn meal, yellow corn meal, salt, boiling water, shortening
Taken from www.cookbooks.com/Recipe-Details.aspx?id=708589 (may not work)