CORNMEAL HOTCAKES

     1 cup flour                   1-½ cup boiling water
     2 cups cornmeal               2 eggs
     1 tbsp baking powder          1-¾ cup milk
     1-½ tsp salt                  3 tbsp melted lard

Mix the flour, ONE CUP OF CORNMEAL, salt, and baking powder. Stir the boiling water into the REMAINING CUP CORNMEAL. Add the eggs, beating well, then add milk, dry ingredients, and lard, mixing just enough to wet.

Drop by spoonfuls onto a hot, greased skillet or griddle and cook until golden brown on both sides.

Adapted from the “Southern Living Breads Cookbook” (1972). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!