Creole Hot Water Cornbread

I had never heard of hot water cornbread in all my years, but when G. and I went to Louisiana Fried Chicken a few weekends ago, it was one of the options for a bread. It reminded me of a large, flattened hush puppy and was pretty tasty. I don’t recall where I found this recipe, but if you recognize it as yours (or your mama’s) please tell me and I will credit that person. I tweaked it a little as the original recipe called for lard for frying (which I don’t like, it has too heavy a taste for me) but feel free to use lard instead if you so choose.

Creole Hot Water Cornbread

1 2/3 cups cornmeal
1 tablespoon minced onion
1 3/4 teaspoons white sugar
3/4 teaspoon Creole seasoning
5 teaspoons shortening
1 1/4 cups boiling water
peanut oil for frying

Combine the cornmeal, Creole seasoning, onion, and sugar in a medium bowl. Pour in boiling water and shortening; stir until the shortening melts. Place peanut oil to a depth of 1/2 inch in a large skillet; bring to a temperature of 375 degrees over medium-high heat. Shape heaping tablespoons of the dough into flattened balls (thickness is a personal preference). Fry in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels or better yet, a brown paper (like paper bags).

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