Hot water corn bread Hot water corn bread Hot water cornbread is a Native American food item and is unique to the South. European explorers learned to make cornmeal into cornbread from the indigenous people. Hot water cornbread is a mixture of cornmeal and water cooked in a skillet with cooking oil (traditionally animal fat, such as lard, was used). The cornmeal is mixed with boiling water to make a batter. It is then placed in small portions in the hot oil, in the skillet and browned on both sides. The individual sizes generally range from two to five inches. This food item was
Once-a-month cooking Once-a-month cooking The concept of once-a-month cooking (OAMC) is to spend a set amount of time cooking with an end result of having enough meals to last through the whole month. OAMC recipes usually involve freezing the meals until needed (termed freezer cooking). The primary advantage to this method of cooking is to save time over the course of the month by preparing meals ahead of time in one big cooking day. Preparation time for each meal is then cut down to reheating time only. This method also allows the home cook to save money by purchasing food items in