1 c. white cornmeal
1 c. yellow cornmeal
1 tsp. salt

Mix thoroughly and pour in 2 cups of boiling water containing 2 tablespoons of shortening. This produces a firm mound of dough. Set the dough aside and let it cool for approximately 20 minutes.

After the dough is cool, work in 1/2 teaspoon of baking powder dissolved in 2 tablespoons of hot water. Pinch off a piece of dough and pat into small round cakes. You may either fry the cakes immediately or refrigerate on wax paper for later cooking.

Fry in deep fat hot enough to bubble freely over the cornbread. This cornbread should have a crisp crust on the outside, yet be soft on the inside.