Editing Cornbread (section)

===Hot water cornbread===
[[Image:Jonnycakes 01.jpg|thumb|right|[[Johnnycakes]] on a plate]]
Cooked on a rangetop, one frying method involves pouring a small amount of liquid batter made with boiling [[water]] and self-rising cornmeal (cornmeal with [[Baking soda|soda]] or some other chemical leavener added) into a skillet of hot oil and allowing the crust to turn golden and crunchy while the center of the batter cooks into a crumbly, mushy bread. These fried breads are typically {{convert|3|-|4|in|cm|0}} in diameter and soft and very rich. Sometimes, to ensure the consistency of the bread, a small amount of [[wheat flour]] is added to the batter. This type of cornbread is often known as "hot water" or "scald meal" cornbread and is unique to the American South.