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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Pan-fried corn bread. Most southern people don't consider the high rise sweetened stuff corn bread. This is more like corn bread in the south. I add the peppers and onions. Use olive oil to make more heart-healthy. Great with collards. Ingredients:
1 1/2 cups white cornmeal (fine-sifted) |
1 1/2 cups boiling water |
3/4 teaspoon salt |
1/4 cup chopped onion, to taste |
1/4 cup chopped red peppers or 1/4 cup green pepper, to taste |
2 -3 tablespoons olive oil |
Directions:
1. Mix ingredients together (except olive oil).
2. Let stand a few minutes.
3. Heat non-stick pan to low-medium heat.
4. Add the olive oil.
5. Pat down carefully to resemble a large pancake (mixture should be thick).
6. Cook slowly.
7. Use a large dinner plate to put over hoecake so you can flip it without breaking.
8. Cook till light brown.
9. Best to cook slowly.
10. Great with any southern meal.
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