Mix cornmeal, flour, and salt in a mixing bowl. Add boiling water, a little at a time, stirring until cornmeal mixture reaches the consistency of slightly moist modeling clay. The water must be boiling or it won't work. Stir to mix well; then using a spoon, get out enough cornmeal mush for 1 serving. With your hands, quickly shape into a patty or a thick, finger shaped pone. Take care not to be burned by the hot mush. I usually work with a plate in front of me to drop the hot mush on if it starts burning me, wait a few seconds and then go back to work. You may want to taste a small amount of the mush to be sure it's seasoned correctly.
Fry cornbread patties or pones in about 1/2 inch of hot oil in a skillet. Oil should be hot enough to sizzle when cornbread is added to the skillet. Lightly golden brown on one side, then turn over the cornbread and lightly golden brown on the other side. Cornbread should develop a crispy crust. Drain on paper towels, and serve hot.
This is a basic recipe. You can add chopped onions, onion powder, etc. I usually add a little dry ranch dressing mix. It doesn't matter if you make patties or pones, just whatever you're use to. People brag about the finger marks in their hot water cornbread. It seems to be a point of pride and fond memories.
