Hot Water Cornbread:
Beging by bringing to a rapid boil in a skillet (preferably cast iron):
2-1/2 cups water
While the water is boiling, mix together in a heatproof bowl:
1-3/4 cup cornmeal
1/4 cup flour
1 teaspoon salt
1 teaspoon baking powder
Pour the boiling water into a well made in the dry ingredients and stir well. Place a plate over the bowl and let it sit for about 10 minutes.
Heat in the skillet:
3 or 4 Tablespoons vegetable oil or olive oil
Get a bowl of cold water. Divide the dough/batter into 8 parts. Dip your hands into the cold water and then shape one of the 1/8s of dough/batter into an oval patty about 1/2 thick.
Carefully place the patties into the heated oil and cook over medium to medium high heat about 5 minutes on each side.