Hot Water Cornbread

I grew up on cornbread...baked in the cast iron skillet, baked in muffin tins, or fried in the skillet on the stove. It was a staple at my house. If there was any left over after a meal, we'd eat it as a late night snack..crumbled up in a mason jar and covered in sweet milk or buttermilk. 

Oh...how I miss those times. 

I wouldn't dare offer cornbread and buttermilk to my kids or grandkids...

they'd turn their noses up at it in a second. 

They just don't know what they're missin' I tell ya!

What makes hot water cornbread different than the other? Well, for starters it's fried. The hot water cooks the inside while the oil or bacon grease cooks the outside. It's crispier than the average cornbread, but oh. so. good smothered with a few heaping spoonfuls of 

Purple Hull Peas or Pinto Beans.
Oh yes...that in itself is a meal!
Peas or beans and cornbread is one meal my kids won't shy away from!

Hot Water Cornbread

1 cup yellow cornmeal

1 tsp salt

1 tbsp sugar

1/4 cup flour

2 tsp shortening

1/4 - 1/2 cup boiling water

 oil and/or bacon grease
(oil needs to be 1/2 in deep in skillet)

In a medium size bowl, combine cornmeal, salt, sugar and flour.

Add shortening to cornmeal mixture.

Start out pouring 1/4 cup boiling water over the shortening.

This will help melt the shortening and mix it better with the batter.

Stir with a spoon until all water is absorbed in meal.

Add more water if needed.

Batter will absorb water quickly so be easy with the water. 

Batter should be thick, but not as thick as bread dough.

With your hands or spoon, knead the batter about 5 -6 times, in the bowl, 

until it's a semi-smooth consistency. It will be a grainy dough.

Heat oil/grease on medium/high heat.

Shape dough in to 5 round or oval shaped patties and add to hot oil/grease.

Fry for two minutes on each side or until the crust is golden brown. 

And that's it. 

Crispy on the outside, soft and moist on the inside.

Some of the best cornbread you'll ever put in your mouth!

Enjoy!