Hot-Water Cornbread

Name: Hot-Water Cornbread
Prep time: 21 min
Cook time: 21 min
Total time: 21 min
Yield: 21
Cuisine: Southern
Ingredients: 0 teaspoons baking powder; 21 servings Softened butter; 59 milliliters half-and-half; 1 teaspoons salt; 1 teaspoon sugar; 1 Tbsp vegetable oil; 21 servings Vegetable oil; 177 milliliters boiling water; 473 milliliters white cornmeal

The recipe Hot-Water Cornbread could satisfy your Southern craving in roughly 21 minutes. This recipe serves 21. Watching your figure? This gluten free and vegetarian recipe has 227 calories, 2g of protein, and 20g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of cornmeal, vegetable oil, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Combine cornmeal and next 3 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.

Ingredients you will need

Grits

Water

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Drain well on paper towels.

Equipment you will use

Paper Towels

Serve immediately with softened butter.

Ingredients you will need

Butter

Note: Stone ground (coarsely ground) cornmeal requires more liquid.

Ingredients you will need

Cornmeal

Country Ham Hot-Water Cornbread: Stir in 1 to 2 cups finely chopped country ham after adding boiling water.

Ingredients you will need

Country Ham

Cornbread

Water

Bacon-Cheddar Hot-Water Cornbread: Stir in 8 slices cooked and crumbled bacon, 1 cup shredded sharp Cheddar cheese, and 4 minced green onions after adding boiling water.

Ingredients you will need

Cheddar Cheese

Real Bacon Pieces

Green Onions

Cornbread

Bacon

Water

Southwestern Hot-Water Cornbread: Stir in 1 seeded and minced jalapeo pepper; 1 cup Mexican cheese blend; 1 cup frozen whole kernel corn, thawed; and 1/4 cup minced fresh cilantro after adding boiling water.

Ingredients you will need

Whole Kernel Corn

Fresh Cilantro

Mexican Cheese

Cornbread

Pepper

Water

Baked Hot-Water Cornbread: Omit skillet procedure.

Ingredients you will need

Cornbread

Water

Equipment you will use

Frying Pan

Pour 1/3 cup vegetable oil into a 15- x 10-inch jellyroll pan, spreading to edges. Drop batter as directed onto pan.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Bake at 475 for 12 to 15 minutes. Turn cakes, and bake 5 more minutes or until golden brown.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

0teaspoons

baking powder 21servings

Softened butter 59milliliters

half-and-half 1teaspoons

salt 1teaspoon

sugar 1Tbsp

vegetable oil 21servings

Vegetable oil 177milliliters

boiling water 473milliliters

white cornmeal

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Steppe Cellars Dry Riesling. It has 4 out of 5 stars and a bottle costs about 18 dollars.