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Old Fashioned Fried Cornbread (scalded Cornbread)

  • 2 c. Self-rising Cornmeal
  • 4 c. Boiling Water
  • Oil for Frying
Preheat oil in a deep fryer (1/3 full) or an iron frying pan with about an inch of oil. Make sure your water is boiling rapidly. Pour 1/2 of the water into the cormeal and mix with a spoon (adding more water as needed) until you form a paste that can be picked up and molded. Dip your hands into iced water, get a little ball of cornmeal paste. Flatten this out very thin and lay gently in hot oil. Turn once. Fry to a golden, crispy brown. Drain on paper towels. Note: This takes practice, but you can do it! It is a favorite with everyone!

Note: We cannot guarantee recipe accuracy. Permission is required to copy and post recipes to other web sites; however, you may print and e-mail recipes.

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