Hot Water Cornbread
From twill10 9 years agoIngredients
- WHO REMEMBERS MOMMA OR GRANDMA MAKING HOT WATER CORNBREAD? shopping list
- 2 cups white cornmeal 1/4 teaspoon baking powder 1 1/4 teaspoons salt 1 teaspoon sugar shopping list
- 1/4 cup half-...and-half 1 tablespoon vegetable oil shopping list
- 3/4 to 1 1/4 cups boiling water Vegetable oil shopping list
- Softened butter shopping list
How to make it
- Preparation
- Combine cornmeal and next 3 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits.
- Pour oil to a depth of 1/2 inch into a large heavy skillet; place over medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden. Drain well on paper towels. Serve immediately with softened butter.
- Note: Stone ground (coarsely ground) cornmeal requires more liquid.
- Country Ham Hot-Water Cornbread: Stir in 1 to 2 cups finely chopped country ham after adding boiling water.
- Bacon-Cheddar Hot-Water Cornbread: Stir in 8 slices cooked and crumbled bacon, 1 cup shredded sharp Cheddar cheese, and 4 minced green onions after adding boiling water.
- Southwestern Hot-Water Cornbread: Stir in 1 seeded and minced jalapeño pepper; 1 cup Mexican cheese blend; 1 cup frozen whole kernel corn, thawed; and 1/4 cup minced fresh cilantro after adding boiling water.
- Baked Hot-Water Cornbread: Omit skillet procedure. Pour 1/3 cup vegetable oil into a 15- x 10-inch jellyroll pan, spreading to edges. Drop batter as directed onto pan. Bake at 475° for 12 to 15 minutes. Turn cakes, and bake 5 more minutes or until golden brown.
People Who Like This Dish 2
- clbacon Birmingham, AL
- twill10 Cape Girardeau, MO
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