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Hot water corn bread

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Ingredients/Components

salt - 1 tsp
boiling water - 2 c
yellow corn meal - 2 c
white corn meal - 1 c
shortening or bacon drippings - 1 Tbsp

How to make hot water corn bread:

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 380°) until they are browned slightly. Serve immediately.

Note: This corn bread should have a crust on the outside, yet be soft on the inside. If the patties are too thin, they will fry hard all the way through and will lack the exciting contrast of texture that is the mark of good fried corn bread.

Recipe categories: Low protein, Breads, Flat Shaped breads.

Rating:

4.3

Average rating: 4.3, total votes: 4

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