Hot Water Cornbread

Hot Water Cornbread 2 cups self-rising cornmeal 1½ to 2 cups boiling water vegetable oil for frying Pour about ½ inch of oil into a heavy-bottomed skillet. Heat the oil to about 350° or until glistening but not smoking. In a large bowl combine the self-rising corn meal with about 1½ cups of boiling water. Carefully stir to combine. The batter should be pourable. Add additional water until you reach the consistency of thick pancake batter. Different corn meals will require different amounts of water. Start with less and add more if you need it. Once the oil is hot, pour about ¼ cup of the batter into the oil. Cook 3 to 5 minutes or until brown around the edges then carefully flip over and cook an additional 3 to 4 minutes. Work in batches, adding additional oil if necessary. Drain the cornbread on a plate lined with paper towels. Serve warm. Notes Can't find self-rising cornmeal? Try this... For every 1 cup of self-rising cornmeal: Start with 1 cup of finely ground plain corn meal in a bowl. Remove 1 tablespoon of the cornmeal and return it to the bag. To the bowl add 1 tablespoon baking powder and ½ teaspoon salt. Mix together. You'll obviously need two cups for this recipe