Does anyone have the recipe for hot water cornbread.?

My grandparents made it using bacon drippings and white corn meal. They were delicious. Grandpa also made the best pancakes. They were small and thin. He said he used two eggs and Aunt Jamaima mix. I've tried making them but they don't come out the same, I think they have changed the mix.Does anyone have the recipe for hot water cornbread.?
Hot Water Cornbread





2 cups coarsely ground cornbread


1/2 teaspoon salt


1 tablespoon + 1 teaspoon bacon drippings


1 teaspoon sugar


boiling water


shortening or drippings





Mix cornmeal, salt, bacon drippings, sugar, and just enough boiling water to make a stiff batter that can be shaped. Pat dough into thin cakes. Heat shortening in a heavy skillet. Brown cakes in hot fat on both sides.


Makes about 8 hot water cornbread portions, or fried corn cakes.Does anyone have the recipe for hot water cornbread.?
HOT WATER CORNBREAD





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.
1 c. cornmeal


1 tbsp. sugar


1 c. boiling water


1 tsp. baking powder


1 tsp. salt


1 tbsp. oil


1 tbsp. flour


1 egg





Pour water over cornmeal, salt, sugar and oil. Let stand 30 minutes. Blend in flour, baking powder and beaten egg yolk. Fold in beaten egg whites. Pour into 9 inch iron skillet which has been melted with oil. Bake at 400 degrees.
Cornbread





INGREDIENTS:





* 2 to 4 tablespoons shortening (or use part or all bacon drippings)


* 1 1/2 cups white self-rising cornmeal


* 1/2 cup all-purpose flour


* 1 egg


* 1/2 cup buttermilk or whole milk


* 1/4 teaspoon of baking soda if using buttermilk


*hot water to make a thick but pourable batter





PREPARATION:


Preheat the oven to 425掳.


Put the shortening in a cast-iron skillet and place on medium heat or in the oven.


Combine the cornmeal and flour, then mix in the egg and milk. Add water slowly, until the mixture is pourable (like thick pancake batter).


Take the hot pan from the oven, pour some of the melted shortening (a tablespoon or more) into the batter, then pour the batter into the hot pan. Place back in the oven and bake for 20 to 25 minutes, until the outer crust is golden brown.