 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
For variations of this recipe, ( Hot-Water Cornbread), see below. Ingredients:
2 cups white cornmeal |
1/4 teaspoon baking powder |
1 1/4 teaspoons salt |
1 teaspoon sugar |
1/4 cup half-and-half |
1 tablespoon vegetable oil |
1 to 2 cups boiling water |
vegetable oil |
softened butter |
Directions:
1. Combine first 4 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits.
2. Pour oil to a depth of 1/2 inch into a large heavy skillet; place over medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden. Drain on paper towels. Serve with softened butter.
3. Note: The amount of boiling water needed varies depending on the type of cornmeal used. Stone-ground (coarsely ground) cornmeal requires more liquid.
4. Southwestern Hot-Water Cornbread: After adding boiling water, stir in 1 jalepeôo pepper, seeded and minced; 1 cup shredded Mexican cheese blend; 1 cup frozen whole kernel corn, thawed; and 1/4 cup minced fresh cilantro.
5. Baked Hot-Water Cornbread: Omit skillet procedure. Pour 1/3 cup vegetable oil into a 15x10 inch jellyroll pan, spreading to edges. Drop batter as directed into pan. Bake at 475° for 12 to 15 minutes. Turn and bake 5 more minutes or until golden brown.
|
|