How Water Cornbread
Recently, I mentioned cooking a Southern specialty - hot water cornbread.
While Southerners eat a lot of cornbread in a lot of different ways, this
is one of the more traditional versions. The cornbread patties are
ultimately fried in a skillet, but the use of hot water during batter
preparation is what gives this recipe its name.
1/2 cup flour
1 1/2 tbsp sugar (You can add even more if you prefer sweet cornbread.)
1/2 tsp salt
1/2 tsp baking powder
1 cup boiling water
1 tbsp bacon grease*
2 tbsp oil (for pan frying the patties) Instructions: In a medium-size bowl, mix all the dry ingredients. Slowly pour the
boiling water into dry mix. Stir until mixed thoroughly. You should have a
dough that's pretty stiff. Knead in bacon grease. With damp hands, make cornbread patties slightly smaller than your palm.
Be careful. The dough may be warm. In a medium-size skillet, heat oil on medium-high heat. If you sprinkle a
few drops of water in the oil and it sizzles, the oil is ready to go! Place cornmeal patties in the hot oil and pan fry on each side until they
are a light golden brown. Only flip the patties once. Serve warm with honey butter or plain butter. *You can omit the bacon grease, but be forewarned...you'll be committing a
Southern cardinal sin.









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