Title: The Balcony's Hot Water Corn Bread
Categories: Bread
Yield: 4 Servings

1	c	Stone-ground yellow
		Cornmeal
1/2	ts	Salt
3	ts	Sugar
1	c	Boiling water
2	tb	Butter or Margarine

Preheat oven to 400 F. Combine cornmeal salt and sugar in medium bowl. Pour boiling water into dry ingredients and stir well. Add butter or margarine and beat until mixed well. On greased baking sheet, spoon mixture to form 2 1/2x1 1/2-inch ovals. Bake 20 minutes or until edges are crisp and brown. Makes about l2 ovals.

Per piece: Calories 69 Fat 3g Cholesterol 5mg Sodium 109mg Percent calories from fat 37%

Source: The Balcony of Ridgies in Ft. Worth, TX by Chef Alphone Widmer Dallas Morning News 10/9/96 Typos by Bobbie Beers

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