Hot Water Cornbread

As a general rule, Southerners serve greens and black-eyed peas on New Year’s Day. Our grandparents believed it brought prosperity in the year to come. And while we don’t necessarily believe that anymore, for those who plan to stick with tradition, I offer you a recipe for good ole’ hot water cornbread – a perfect compliment for those veggies.

• 2 cups cornmeal
• 1/2 teaspoon salt
• 2 cups boiling water
• Vegetable oil

Stir together the cornmeal and salt while heating about a half-inch of oil in a skillet, (the black, cast-iron, been-around-for-ages kind works best). Heat the water to boiling and pour over the salted meal, stirring well. Drop spoonfuls of meal into hot oil and fry to a golden brown. Drain and blot with paper towels before sprinkling with salt. Perfect!

~ Thanks to Lillie for all the cornbread she cooked for the Tomlinson family over the years and for sharing her recipe with me.