Blend cornmeal and flour together with a fork and hot water until it just barely runs off the fork smoothly.(this is just the right consistency) In a skillet with the oil hot, add ingredients 3tbsp at a time. Once cooked add hotsauce to them and enjoy, tastes great with pinto beans.
Mix cornmeal, flour, baking powder, salt and hot water. Mixture will be very
thick.
Make corn pones or drop 1 tablespoon batter in hot grease.
Brown on both sides.
Serve hot.
Bring hot water to a high bubbly boil. Stir in 1/2 cup boiling water to corn meal, mixing thoroughly
until smooth, not soup. Stir in salt. Spoon up into a ball and pat into a patty (rinse hands in cold water between patties). Place patty in hot oil over medium heat. Brown both sides.
Combine cornmeal, salt and oil.
Pour hot water and mix.
Add flour and baking powder.
Mix well.
Blend in egg.
Make 8 to 10 patties.
Cook in hot oil in skillet or in the oven on greased cooking sheet until browned on both sides.
Takes 10 to 15 minutes on top of stove and 20 to 25 minutes in the oven.
Mix meal in a bowl.
Add salt, Crisco and hot water until mixture is soft enough for making into pones of bread.
Fry in hot greased skillet until golden brown.
Bring water to a brisk boil.
Mix all dry ingredients.
Add 1/2 of water and mix thoroughly.
Add more water, if needed, for thick mixture.
Spoon and pat with hands.
Fry in very hot oil until brown.
Everyone loves hot water cornbread in Marshall.
Heat water to boiling.
Pour water over meal and sugar mixture until moist.
Drop by teaspoons into hot oil.
Cook until brown and crisp, turning once or twice.
You can increase according to how many people you plan to feed.
Be your own judge.
It will melt in your mouth.
Heat water to boiling. Mix dry ingredients, add hot water a little at a time and stir until batter is the consistency of mud.
Take 1 1/2 tablespoons of mixture and shape and press until it is a patty. Fry in hot oil (not too hot) until done. Test one before you take them all out of the oil. It should be crispy outside and chewy inside.
Boil water.
Then add slowly to sugar and cornmeal until mixture is to a dough; form shape into crescent forms.
(You may need to add more hot water, sometimes less but it is important to watch the consistency of dough.)
Fry in peanut oil deep enough to cover hush puppy over medium to high heat; cook until golden brown.
Beat eggs and sugar well.
Add flour and baking powder.
Beat. Add hot water.
Put in two 8-inch cake pans.
Bake at 350\u00b0 for 25 to 30 minutes.
Cream sugar, cocoa and shortening.
Add hot water and stir until melted.
Add sifted dry ingredients and blend; then add milk and vanilla.
Bake in 350\u00b0 oven for 30 to 35 minutes.
Let cool and then frost and serve.
Mix eggs, sugar and hot water all together until foamy. Add remaining ingredients and mix well. Cook in 13 x 9-inch pan or muffin tins. Bake 15 minutes at 315\u00b0.
Pour hot water over shortening and mix until soft.
Mix in flour, soda and salt.
Roll out 2 pie shells.
Heat oven to 350\u00b0.
Grease and flour 9 x 9 x 2-inch cake pan. Sift together first 6 ingredients.
Work shortening until smooth and creamy.
Slowly add sugar until light and creamy.
Add beaten egg and molasses.
Add flour mixture and hot water alternately, beating after each addition.
Turn into pan and bake in moderate oven at 350\u00b0 for 40 to 55 minutes or until done.
Sift together the first 5 ingredients.
Combine the shortening, sugar, eggs and 1 cup hot water.
Blend well. Gradually, add sifted dry ingredients, mixing well.
Add vanilla and 1 cup hot water.
Blend until smooth.
Turn into 3 greased 8-inch pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Sift flour, baking powder, baking soda, cocoa and salt together.
Blend together shortening, sugar and eggs and add 1 cup hot water and blend.
Add dry ingredients, blending well.
Then add 1 cup hot water and 1 teaspoon vanilla, mixing for 2 minutes on high.
Pour into greased, floured 9 x 13-inch pan.
Bake in preheated oven at 350\u00b0 for 1/2 hour.
Top with frosting.
Mix corn meal and salt.
Add boiling hot water, enough to mix well.
Make into small cakes and cook in hot oil until brown.
Preheat oven to 350\u00b0. Cream together shortening and brown sugar, add egg and beat until light. Blend or sift together flour, baking soda, salt, ginger and cinnamon. Combine molasses and hot water. Add dry ingredients to the creamed mixture, alternating with the molasses and hot water. Blend until well combined. Pour batter into a greased 8-inch square pan. Bake in preheated 350\u00b0 oven for 40 to 45 minutes. Serve warm with spiced whip cream or Foamy Applesauce.
Mix dry ingredients well.
Add boiling hot water and mix until smooth.
Should be thick.
Drop or form patties.
Fry in hot oil until brown on both sides.
Great with ham hocks and greens.
Cream together sugar and butter.
Add egg; beat well.
Add molasses; beat well.
Sift together flour and spices.
Add to creamed mixture; mix to blend.
Last, add hot water and beat until smooth.
Pour batter into a greased and floured 9 x 13-inch oblong pan.
Bake at 350\u00b0 for 35 to 40 minutes.
Serve warm with whipped cream.