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I just offered this recipe:
The ones I make use white cornmeal, boiling water, salt. You make a cornmeal mush, let it rest and then fry it in a cast iron skillet. My grandfather would also bake his corn pones after frying.
Here's a recipe from Atkinson Mills:http://www.atkinsonmilling...
I use a recipe from The Nutt House in Granbury, Tx
Nutt House Hot Water Cornbread
1 c white cornmeal
1 c yellow cornmeal
1 ts salt
2 c boiling water
2 tb shortening
1/2 ts baking powder
2 tb water
Yield: 1 recipe
Mix cornmeals and salt thoroughly and pour in 2 cups boiling water containing 2 Tablespoons shortening. This should produce a firm mound of dough. Set the dough aside and cool for 20 minutes. Work in 1/2 teaspoon baking powder dissolved in 2 Tablespoons water. Pinch off dough and pat into small round cakes. Fry immediately or refrigerate on waxed paper for later cooking. Fry in deep fat hot enough to bubble freely over the cornbread. This cornbread should have a crisp crust on the outside yet be soft on the inside. From the Nutt House - Granbury, TX From Texas Cookbook
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