Creole Hot Water Cornbread Food
CREOLE HOT WATER CORNBREAD
A very simple recipe. These crispy little patties are fried and served warm, drizzled with honey, maple syrup or honey butter.
Provided by Walita J Powell
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 22m
Yield 12
Number Of Ingredients 7
Steps:
- Combine the cornmeal, Creole seasoning, onion, and sugar in a medium bowl. Pour in boiling water and shortening; stir until the shortening melts.
- Melt lard or bacon fat to a depth of 1/2 inch in a large skillet; bring to a temperature of 375 degrees F (190 degrees C) over medium-high heat. Shape heaping tablespoons of the dough into flattened balls (thickness is a personal preference). Fry in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 129 calories, Carbohydrate 15.9 g, Cholesterol 4.1 mg, Fat 6.5 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 31 mg, Sugar 1 g
CREOLE CORNBREAD
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. -Enid Hebert, Lafayette, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Nutrition Facts : Calories 272 calories, Fat 14g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
CREOLE CORN BREAD
This unique recipe combines cornmeal, creamed corn and cooked rice. Although my Southern heart is devoted to straight-up no-flour, no-sugar cornbread made with buttermilk, I'll admit it strays from time to time. Recipe found at Taste of Home's website.
Provided by Pinay0618
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
- In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet.
- Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Nutrition Facts : Calories 173.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 38.1, Sodium 382.8, Carbohydrate 25.5, Fiber 1.4, Sugar 1.7, Protein 4
HOT WATER CORNBREAD
Hot Water Cornbread has long been a staple in Black American cooking, and in households throughout in the South. It's made with only a handful of ingredients, fried in fat instead of baked, and is more similar to a hush puppy than a bread. White cornmeal is preferred to yellow in the South, but you can use either as long as it's finely ground. Some just use cornmeal. Others add a little baking powder for added texture. But the magic ingredient is really the boiling water, which cooks and softens the cornmeal so that the frying is just to crisp and color the exterior. This dish is a favorite of my southern in-laws, who love to prepare it for each special occasion and many days in between!
Provided by Food Network Kitchen
Time 20m
Yield about 8 cakes
Number Of Ingredients 6
Steps:
- Heat about 1 cup of oil in a 10-inch cast-iron skillet over medium heat until a deep-frying thermometer registers 375 degrees F.
- Add the cornmeal, baking powder, salt and sugar to a medium bowl and stir to combine. Stir in the boiling water. If the dough is still too dry to come together, add more boiling water in 1-tablespoon increments.
- Using a 3/4-ounce cookie scoop, scoop the mixture into the palm of your hand and flatten into a 2-inch patty. Working in batches, fry the patties until lightly golden brown, 1 to 2 minutes on each side. Transfer the cornbread to a paper towel-lined plate using a fish spatula. Serve immediately.
UNCLE BILL'S HOT WATER CORNBREAD
My uncle Bill's recipe for a quick, no-bake cornbread.
Provided by QueenE
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
- Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
- Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 27.4 g, Fat 10.8 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 61.5 mg, Sugar 0.6 g
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