Hot Water Cornbread

Hot Water Cornbread 1 1/2 cups yellow cornmeal 1 - cup flour 1/2 - teaspoon salt 2 - teaspoons sugar 1 - tablespoon softened butter 1 1/4 cups boiling water (start with 1 cup) 3/4 cup vegetable or canola oil In a large bowl, mix cornmeal, flour, salt, sugar and softened butter. Stir in just enough boiling water until the batter sticks together. You want it to be the consistency of mashed potatoes. Heat oil in a cast iron pan or skillet over medium high heat. Wet your hands with cold water (so the batter does not stick) add about 2 tablespoons batter into the palm of your hand. Flatten the batter into a small pancake shape then gently drop into hot oil. Fry each cornbread until lightly brown and crisp; turn with a spatula, and then brown the other side about 3-5 minutes. Remove and drain on paper towels and serve immediately. Recipe yields approx 12 - 14 depending on the size