Old-Fashioned Hot-Water Cornbread

This basic hot water cornbread is shaped into cakes and fried in hot fat in a skillet. The hot fat can be shortening or vegetable oil, but bacon drippings would add some very nice flavor. Hot water cornbread is also known as corn pone, hoecakes, or corn dodgers. The corn cakes are an old-time Southern staple. Some people use a self-rising cornbread mix in the cakes, and some add a small amount of flour or sugar. This version is very basic. No flour, no baking powder—just cornmeal, water, and salt.