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Fried Cornbread 

From Nan Gorton

Enough hot oil to be at least 3 inches deep

1 cup white selfrising corn meal

1 tsp. baking powder

1 cup boilling water

    When oil is nearly hot enough to fry in add boilling water to meal along with baking powder. Wet your left hand with cool water. Scoop up a heaping tablespoon of hot meal mixture; using wet hand form the top into a smooth oval.
     Ease off the spoon into the oil. Repeat until you have about four or five int the oil. Brown on both sides. Remove to a platter lined with paper towels.
     Repeat until all are cooked. This is great with vegetables and soups. It was a staple of the Old South!

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