Fried hot water cornbread

Whisk cornmeal, all-purpose flour, a little sugar, salt and baking powder until thoroughly combined.

Pour in very hot water just off a simmer, about a cup and a half for two cups of cornmeal, and mix carefully with a spoon, slowly at first.

While still warm, mix in an optional chunk of butter until it disappears.

Divide into eight equal portions with an ice cream scoop onto a parchment-lined pan.

Lay plastic over the top and press each portion to three quarters to one inch thick; smooth the tops so they fry evenly.

Refrigerate about an hour to firm up (or fry straight from the bowl).

Flip each onto a hand using the parchment and lower with a spatula into 350F oil; keep them from touching.

Fry about three minutes per side, until cooked through and browned; transfer to a rack. Fry in batches.

Cool about 10 minutes before breaking open. Serve warm, with honey butter, or broken into a bowl of beans.