Hot Water Cornbread

This is a very old fashioned recipe. The cornbread is shaped into little cakes and fried, rather than baked. They are served with maple syrup over them. Makes 12 cakes

1 cup cornmeal	1 teaspoon salt	1 teaspoon white sugar	1 tablespoon shortening or bacon grease
3/4 cup boiling water

Directions
1 In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and shortening; stir until shortening melts.

2 Pour oil or bacon fat to a depth of 1/2 inch in a large skillet and heat to 375 degrees F (190 degrees C).

3 Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.

Larisa Malone

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