Old-fashioned fried hot water cornbread

Whisk the cornmeal, all purpose flour, sugar, salt and baking powder together until thoroughly combined.

Pour in very hot water brought to a simmer in a tea kettle, about a cup and a half to two cups of cornmeal, and mix slowly at first so it does not splash.

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 one down to about three quarters of an inch thick, smoothing the tops so they fry evenly.

Chill about an hour to firm up, although the dough can go straight from the bowl to the fryer.

Lower the patties into 350F oil with a spatula rather than by hand, poking them apart if they touch.

Fry about three minutes per side until cooked through and browned, then drain on a rack.

Cool about 10 minutes before breaking one open.