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as 3/4  to 1 1/4 cups boiling water recipes > baked hot-water cornbread prepare this cornbread at the last minute so you can serve it piping hot.
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For variations of this recipe, ( hot-water cornbread), see below. baked hot-water cornbread: omit skillet procedure. pour 1/3 cup vegetable oil into a 15x10 inch jellyroll pan, spreading to edges. drop batter as directed into pan. bake at 475° for 12 to 15 minutes. turn and bake 5 more minutes or until golden brown.
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A recipe for skillet baked hot water cornbread containing white cornmeal cornbread mix table salt granulated sugar boiling water hot melted butter eggs, beaten buttermilk, more if needed baking soda (add at last minute) melted butter, bacon drippings vegetab add boiling water. stir in. baked goods; bread; cornbread;
www.cdkitchen.com/recipes/recs/353/skillet_baked_hot_wa