ISO: Re: ISO: SOUL FOOD

here's another recipe I learned from my mother-in-law:

Hotwater Cornbread

2 cups yellow cornmeal
1 tsp salt
Enough *hot* water to moisten
Hot oil for frying
Jam/jelly/honey/butter

Mix cornmeal and salt in a medium-sized bowl. Add enough hot (and I do mean it has to be *hot* water) to moisten the meal up so you can mold it between your fingers. Heat oil in a heavy cast-iron skillet or fryer. To mold cornbread: scoop out approximately 1/3 cup of meal with your fingers, then curl fingers, pressing tightly against the palm of your hand. Drop formed cornbread "log" into hot oil and fry for 1-2 minutes or until golden brown. Drain on paper. To serve: split open and serve with your favorite jam/jelly/honey/syrup. Cornbread will *not* be light and fluffy like baked cornbread. This cornbread is exceptional when served with collards and hamhocks, or green beans and hamhocks..