Hot Water Cornbread

Ingredients

• 1 1/2 cup swater
• 3/4 teaspoon salt
• 1 cup cornmeal
• 1 tablespoon all-purpose flour
• 1/2 teaspoon baking powder
• 1 large egg
• 1 cup peanut or vegetable oil , for frying

Instructions

1. Set wire rack inside rimmed baking sheet. Bring 1 cup water and salt to boil in medium saucepan over medium high heat. Whisk in cornmeal until no lumps remain, reduce heat to medium, and cook for 30 seconds. Transfer mixture to large bowl and whisk in remaining 1/2 cup water until smooth. Let cool slightly, about 5 minutes.
2. Whisk flour and baking powder together in small bowl until combined. Whisk flour mixture and egg into cornmeal mixture until smooth.
3. Heat oil in 12 inch nonstick skillet over medium high heat to 350 degrees. Drop 10 heaping tablespoons of batter into hot oil and cook until golden brown on bottom, about 2 minutes. Flip each fritter, press lightly to flatten, and continue to cook until golden brown on second side, about 2 minutes longer. Transfer to wire rack and repeat with remaining batter. Serve.