OLD-FASHIONED HOT WATER CORNBREAD
Steps:
- Gather the ingredients.
- In a heavy iron skillet , melt 1 tablespoon of shortening.
- Place the cornmeal and salt in a bowl.
- Pour boiling water over the cornmeal and salt.
- Add the melted shortening and stir well.
- When the mixture is cool enough to handle, after about 5 minutes, divide it into four portions.
- Shape each portion into a cornbread cake about 3/4-inch thick.
- Heat about 3 tablespoons of vegetable shortening or oil in the skillet over medium heat.
- Place corn cakes in the hot oil and fry until browned, turning to brown both sides every 2 minutes, about 8 to 12 minutes total.
Nutrition Facts : Calories 232 kcal, Carbohydrate 23 g, Cholesterol 2 mg, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 328 mg, Sugar 0 g, Fat 15 g, ServingSize 4 servings, UnsaturatedFat 0 g
HOT CORNBREAD
Steps:
- Preheat oven to 450 degrees. Heat bacon in a 9 or 10" cast iron skillet. Saute until rendered. Remove crisp bits with a slotted spoon and discard all but 2 tablespoons of fat. Stick skillet in oven to preheat it while you make the batter.
- In a bowl whisk together the cornmeal, flour, salt and baking soda. In another bowl whisk together egg, chilis, buttermilk or yogurt and milk. Add reserved bacon fat and crisp bacon and pour wet ingredients into dry ingredients and stir to blend. Remove skillet from the oven and pour in the batter. Return to oven and bake until deep golden brown, about 20 minutes. While this is baking, make your stew of white beans.
HOT WATER CORNBREAD
This is a very old-fashioned recipe. The cornbread is shaped into little cakes and fried, rather than baked. They are served with maple syrup or honey.
Provided by Karin Christian
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and shortening; stir until shortening melts.
- Pour oil or bacon fat to a depth of 1/2 inch in a large skillet and heat to 375 degrees F (190 degrees C).
- Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 16.3 g, Fat 2.9 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 395.6 mg, Sugar 0.8 g
HOT WATER CORN BREAD
Make and share this Hot Water Corn Bread recipe from Food.com.
Provided by Nizz6822
Categories Breads
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix thoroughly, cook in hot cast iron skillet, with small amount of grease, on top of stove for 3 minutes. Finish cooking in hot oven (500 degrees) for 13 minutes, then brown under broiler.
Nutrition Facts : Calories 2659, Fat 276.5, SaturatedFat 69.3, Cholesterol 4.1, Sodium 911.1, Carbohydrate 48.9, Fiber 4.5, Sugar 2.5, Protein 6.2
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.
HOT WATER CORNMEAL BREAD
This is a Monday Baking Day sort of recipe: it makes at least a week's worth of bread and dinner rolls.
Provided by Ruth Uitto
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 72
Number Of Ingredients 10
Steps:
- Place boiling water into a large mixing bowl. Stir cornmeal slowly into boiling water to make mush, stirring constantly to eliminate large lumps. Add baking soda to molasses, and beat until light and foamy. Add molasses mixture to cornmeal mixture. Mix in butter or margarine and salt. Stir in cold water to make mixture lukewarm. Dissolve yeast in 1/4 cup warm water, and add to cornmeal mixture. Gradually add flour.
- Turn dough out onto a lightly floured surface, and knead until smooth. Place in a large greased bowl. Grease the top of the dough. Cover with a damp cloth, and allow to rise until doubled.
- Punch down dough, and divide into 6 parts. Shape 4 parts into loaves, and place in 9 x 5 inch loaf pans. Use the remaining dough to make into 2 dozen rolls. Allow to rise until doubled.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until brown.
Nutrition Facts : Calories 167.2 calories, Carbohydrate 31.9 g, Fat 2 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 219.7 mg, Sugar 1.8 g
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