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 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
OLD-FASHIONED HOT WATER CORNBREAD RECIPE - (4.4/5)
Provided by msippigrl
Number Of Ingredients 5
Steps:
- Heat oil and bacon fat in a deep fryer or in a pot or heavy skillet over medium-high heat. (It needs to be deep enough to cover the spoons of batter.) Whisk the cornmeal and salt together. Using a spoon to mix, stir in just enough boiling water for the batter to stick together. It should be about the consistency of mashed potatoes. (I used about 1 1/4 cups.) When oil is hot, spoon walnut-sized tablespoons of batter into your hands and smooth out a bit. (It helps to wet hands first.) Drop into hot oil, a few at a time. Fry until golden brown. Drain on paper towels. Makes about 20.
OLD FASHIONED SOUTHERN CORNBREAD
This is a great recipe from River Road Recipes (published by the Junior League of Baton Rouge). Perfect served with gumbo or red beans & rice, or any Southern meal.
Provided by appleydapply
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease an 8-inch round or square baking pan (or, for more authenticity, a cast iron skillet). Preheat oven to 425. Place pan in oven to preheat.
- Combine cornmeal, flour, salt, and sugar in mixing bowl. Add corn oil and use a cutting motion with spoon so that oil will be well blended with other ingredients. Add the boiling water and mix well.
- Add cold milk and stir. Let stand for a few minutes until batter has cooled to room temperature.
- Mix in egg and then baking powder; beat briskly.
- Remove preheated pan from oven and pour in batter. Bake until lightly browned (approx. 20 minutes).
OLD FASHIONED CORNBREAD
Make and share this Old Fashioned Cornbread recipe from Food.com.
Provided by Young Structural
Categories Breads
Time 35m
Yield 16 Servings from cut square
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Sift together the flour, baking powder and salt.
- Add the cornmeal and stir until well mixed.
- In a second bowl, combine the milk, eggs, and honey or maple syrup.
- Melt the butter and add it to our second bowl, mixing well.
- Combine the dry and liquid ingredients and mix well.
- Pour the batter into an oiled 8in square baking pan and bake for about 20 minutes or until done in the centre and lightly browned.
- To test for doneness, insert a toothpick into the centre; If it comes out dry, the corn bread is done.
Nutrition Facts : Calories 117, Fat 4.4, SaturatedFat 2.4, Cholesterol 36.2, Sodium 180.4, Carbohydrate 17.2, Fiber 0.8, Sugar 4.5, Protein 2.8
CURLEY'S OLD FASHIONED CORNBREAD
This is my mother's recipe. It was on the menu at every cafe she cooked. This cornbread has a great crisp crust yet the inside is soft and tender. It is a perfect accompaniment to soups, stews and the southern standard, "a big ole pot of brown beans."
Provided by Judedeva
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 In a large bowl, combine flour, cornmeal, baking powder, salt, baking soda, and sugar.
- (If baking powder or soda appear at all lumpy, sift them in).
- Stir well to combine.
- In a small bowl, whisk together buttermilk, egg, and oil.
- Place the butter in a 9 or 10 inch skillet and place in the oven and heat until the butter melts and is sizzling seriously.
- Tilt the pan to coat the sides of the skillet.
- As the butter's melting, quickly pour the wet ingredients into the dry, and, using a wooden spoon, stir the wet and dry together with as few strokes as possible--- only as many as are needed to combine the two.
- Don't beat it!
- Scrape the batter into the hot, buttery skillet.
- It should sizzle.
- Place it in the oven immediately.
- Bake until golden brown on top, about 25 to 30 minutes.
Nutrition Facts : Calories 242, Fat 12.8, SaturatedFat 4.1, Cholesterol 39.4, Sodium 333.4, Carbohydrate 27.5, Fiber 1.5, Sugar 3.6, Protein 5
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