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LOCATION: Recipes >> Breads Quick >> Cornbread 15

Print this Recipe    Cornbread 15

Hot Water Corn Bread

1 1/2 cups cornmeal
1 teaspoon salt
1 1/2 cups boiling water
1 egg, beaten
4 tablespoons butter or margarine, melted
fat for frying

Pour boiling water over cornmeal and salt. Stir to thick mush.
Cool. Stir in egg and butter. Drop by spoonfuls into small amount
of hot fat and brown on both sides. Yields 9 medium cakes.

My grandmother and her sisters used to make patties of the dough
and flute the tops with their fingers. They sometimes put pork
rinds in the dough to make "crackin' corn bread."

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