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Monroe Cuisine

My Father's Mother's Hot Water Cornbread

4 x 3" heaping large soup spoonfuls Yellow Cornmeal
1 x teaspoon table salt
2 x cups boiling water
1 x tablespoon cooking oil


boil the water and keep it quickly boiling. That's the key; if it's not well boiling when you use it, you've cocked up the works and it's useless (I've tried rescuing it before and it doesn't work). Mix the cornmeal and salt in a medium sturdy bowl, and start the oil in a cast-iron skillet on medium heat. Add the boiling water slowly to the cornmeal while stirring it in quickly. You'll have to put it back on heat at least once, probably. Stir it all in, and then keep stirring until it's all homogenous and somewhat clumpy. Then, run your hands under a cold faucet and lightly shake off the water once, and grab out four to six balls of the cornmeal and quickly shape them into patties, and lay them on the oiled skillet. Rinse your hands between balls of cornmeal to avoid it sticking to you. Fry them until the color of molasses and then set them onto paper towels for a minute. Eat.