Hot Water Cornbread Chef John's Recipe
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| 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."
Ingredients :
- 1 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 tablespoon shortening
- 3/4 cup boiling water
Instructions :
| Prep : 5M | Cook : 6M | Ready in : 15M |
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- 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.
Notes :
- You can use bacon grease in place of the shortening, if desired.
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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