This hot water cornbread is shaped into cakes and fried in hot fat in a skillet.
1 tablespoon shortening
3/4 cup boiling water
1 cup cornmeal
1 teaspoon salt
Melt shortening in a heavy iron skillet. Place cornmeal and salt in a bowl. Pour boiling water over meal and salt. Add melted shortening; stir well. When mixture is cool enough to handle, divide into four portions. Shape each into a cornbread cake about 3/4 inch thick. Place corn cakes in skillet and bake at 450° for 40 to 50 minutes, or until golden brown. Hot water cornbread recipe makes 4 cakes, serves 4.