Pearline's Hot Water Cornbread By Penzey's

• 1 egg
• 1 tsp salt
• 1 tsp sugar, optional
• 2 to 3 cups boiling water
• 3 to 4 cups vegetable oil for frying
• 1 to 2 tablespoons bacon grease, optional
• 2 cup yellow stone-ground cornmeal
• 1/4 tsp Penzey's roasted garlic, optional
• 1 pepper to taste

1. In a medium bowl, combine the cornmeal, egg, salt and sugar (if using), roasted garlic (if using) and pepper.
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. Heat the oil and bacon grease (if using) in a large cast iron skillet or heavy bottomed skillet over high heat.
4. The oil should be 1/3 of the way up the side of the skillet.
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. Remember, because of the boiling water, the mixture is HOT, so be careful.
7. Place the patties gently in the oil.
8. Don't crowd the pan; usually 3 at a time or so.
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. Do not let the oil smoke - medium to medium high should work.
11. Turn each patty once and cook until crispy and golden brown, about 3 to 4 minutes total for small patties.
12. Remove from the pan and place on a paper towel lined plate to drain.
13. *This recipe makes 12 patties.
14. *

egg, salt, sugar, boiling water, vegetable oil, bacon grease, yellow stoneground cornmeal, garlic, pepper

Taken from cookpad.com/us/recipes/349989-pearlines-hot-water-cornbread-by-penzeys (may not work)