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Hot Water Cornbread




Source of Recipe


Southern Living 1/04






Recipe Introduction


Prepare this cornbread at the last minute so you can serve it piping hot.





List of Ingredients



• 2 cups white cornmeal*
  
• 1/4 tsp baking powder
  
• 1 1/4 tsps salt
  
• 1 tsp sugar
  
• 1/4 cup half-and-half
  
• 1 T vegetable oil
  
• 3/4 cup to 1 1/4 cups boiling water
  
• vegetable oil
  
• softened butter
  






Instructions



1. Combine cornmeal and next 3 ingredients in a bowl; stir in half-and-half and 1 T oil. Gradually add boiling water, stirring until batte ris the consistency of grits.
   
2. Pour oil to a depth of 1/2" 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 well on paper towels. Serve immediately with softened butter.
   






Final Comments


Makes 8 patties
*Stone ground (coarsely ground) cornmeal requires more liquid.

COUNTRY HAM HOT-WATER CORNBREAD: STIR IN 1 TO 2 CUPS FINELY CHOPPED COUNTRY HAM AFTER ADDING BOILING 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.

SOUTHWESTERN HOT-WATER CORNBREAD: STIR IN 1 SEEDED AND MINCED JALAPENO PEPPER; 1 CUP MEXICAN CHEESE BLEND; 1 CUP FROZEN WHOLE KERNEL CORN, THAWED; AND 1/4 CUP MINCED FRESH CILANTRO AFTER ADDING BOILING WATER.

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 ONTO PAN. BAKE AT 475 DEGREES FOR 12 TO 15 MINUTES. TURN CAKES, AND BAKE 5 MORE MINUTES OR UNTIL GOLDEN BROWN.