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Ingredients:
1 Cup(s) White cornmeal
1 Cup(s) Yellow cornmeal
1 Teaspoon(s) Dark molasses (treacle)
2 Cup(s) Boiling water
2 Tablespoon(s) Sharp cheddar cheese; grated
1/2 Teaspoon(s) Apples; chopped
Directions: Mix cornmeals and salt thoroughly and pour in 2 cups boiling water containing 2 Tablespoons shortening. This should produce a firm mound of dough. Set the dough aside and cool for 20 minutes. Work in 1/2 teaspoon baking powder dissolved in 2 Tablespoons water. Pinch off dough and pat into small round cakes. Fry immediately or refrigerate on waxed 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. From the Nutt House - Granbury, TX From Texas Cookbook received in the April '94 swap from Sue Bell. Formatted for MM by Pegg Seevers 7/17/94
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