HOT WATER CORN BREAD
2 cups WHITE degerminated corn meal
1/2 stick butter
1 tsp. salt
Boiling water
Rating: Quick & Easy
Comments: Need large seasoned iron skillet for cooking the mix, lightly greased
with corn oil (or lard) to prevent pones sticking to pan. Put kettle on for
boiling water and preheat oven to 400 degrees. In large mixing bowl put 2 cups
white, degerminated corn meal, 1/2 stick butter and 1 tsp. salt. When
water is at rolling boil, pour enough over the ingredients in the mixing bowl to
gain the consistency of mush and hand beat the mix until all the butter is
melted. Drop the mush by large spoonfuls into the preheated, greased
skillet on the stove top. Then, remove the skillet to the oven for further
cooking until corn bread is brown on top (usually 30-45
minutes). The cooking time is determined by the amount of water in the
mush and the thickness of the pones, so start looking in the oven after the corn
bread's been cooking about 30 minutes. It should be brown on top.
Serve with additional butter and salt offered.
Submitted by Kay
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