Pearline's Hot Water Cornbread By Penzey's

In a medium bowl, combine the cornmeal, egg, salt and sugar (if using), roasted garlic (if using) and pepper.

Stir in enough boiling water that the cornmeal mixture looks like a thick batter - holding together enough to spoon out but not runny.

Heat the oil and bacon grease (if using) in a large cast iron skillet or heavy bottomed skillet over high heat.

The oil should be 1/3 of the way up the side of the skillet.

As soon as the oil is hot, spoon the hot cornmeal mixture into your hands and form into a small patty, saucer-like in shape.

Remember, because of the boiling water, the mixture is HOT, so be careful.

Place the patties gently in the oil.

Don't crowd the pan; usually 3 at a time or so.

Be very careful if you're dropping it from your hand into the oil, or place the patty on a spatula and slide it in.

Do not let the oil smoke - medium to medium high should work.

Turn each patty once and cook until crispy and golden brown, about 3 to 4 minutes total for small patties.

Remove from the pan and place on a paper towel lined plate to drain.

*This recipe makes 12 patties.*