Sunday, 29 November 2015       

hot water cornbread Recipe

Hot Water Cornbread
2 cups yellow cornmeal
1 teaspoon salt, to taste
1 cup boiling water
Oil (for frying)
1/4 cup butter (at room temperature)

Combine cornmeal and salt in a large mixing bowl. Stir in hot water. Dough should be moist enough to hold a shape. Allow dough to cool enough to shape with your hands. Spoon 1 heaping tablespoon of dough into the palm of one hand. Using both hands, shape the dough into a 1/2-inch thick oval and place on wax paper.

Heat 1/2 inch oil in a skillet over medium-high heat. Slide cornbread patties into hot oil and cook until golden and crisp, 3 to 5 minutes. Turn and cook until golden, about 3 minutes longer. Drain on paper towels. Keep warm. Brush with soft butter, if desired. Makes 2 dozen.

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