Old-Fashioned Hot Water Cornbread

Ingredients

• 1 tablespoon shortening

• 1 cup cornmeal

• 1 scant teaspoon kosher salt

• 1 cup boiling water

• 3 tablespoons vegetable shortening, or oil for frying

1. In a heavy iron skillet, melt 1 tablespoon of shortening.
2. Place the cornmeal and salt in a bowl.
3. Pour boiling water over the cornmeal and salt.
4. Add the melted shortening and stir well.
5. When the mixture is cool enough to handle, after about 5 minutes, divide it into four portions.
6. Shape each portion into a cornbread cake about 3/4-inch thick.
7. Heat about 3 tablespoons of vegetable shortening or oil in the skillet over medium heat.
8. Place corn cakes in the hot oil and fry until browned, turning to brown both sides every 2 minutes, about 8 to 12 minutes total.

Tips

• Regular or self-rising cornmeal mix may be used in the recipe.
• Vegetable and canola oils are good for frying, and lard is a classic choice for this recipe.
• If you have it, fry the corn cakes in bacon drippings for an extra hint of old-fashioned flavor.