Hot Water Cornbread
(from 226-2tone’s recipe box)
Makes about 20 fritters
Use medium- or finely ground cornmeal. Serve with honey butter.
WHY THIS RECIPE WORKS:
A quick-cooked mixture of cornmeal and water is the base for this simple dish. A mere tablespoon of flour helped bind the mix together, an egg added richness and structure, and baking powder kept our hot water cornbread light. After a few minutes in hot oil, these bite-size morsels were crispy and brown—ready to be eaten warm with a dab of honey butter.
Source: Cook's Country October/November 2012 (CC and CI collection, http://s998.photobucket.com/user/talkingnewmedia/media/TNM-2011/TNM%202012-1/CooksCountry-recipe-lg.gif.html) (from RecipeThing user Bethany)
Categories: Breads, Sandwiches, and Pizza
Ingredients
- 1 1/2 cups water
- 3/4 teaspoon salt
- 1 cup cornmeal
- 1 tablespoon all-purpose flour
- 1/2 teaspoon baking powder
- 1 large egg
- 1 cup peanut or vegetable oil
Directions
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Set wire rack inside rimmed baking sheet. Bring 1 cup water and salt to boil in medium saucepan over medium-high heat. Whisk in cornmeal until no lumps remain, reduce heat to medium, and cook for 30 seconds. Transfer mixture to large bowl and whisk in remaining 1/2 cup water until smooth. Let cool slightly, about 5 minutes.
-
Whisk flour and baking powder together in small bowl until combined. Whisk flour mixture and egg into cornmeal mixture until smooth.
-
Heat oil in 12-inch nonstick skillet over medium-high heat to 350°F. Drop 10 heaping tablespoons of batter into hot oil and cook until golden brown on bottom, about 2 minutes. Flip each fritter, press lightly to flatten, and continue to cook until golden brown on second side, about 2 minutes longer. Transfer to wire rack and repeat with remaining batter. Serve.