Breads - Hot-Water Cornbread (from Southern Living Magazine)

Breads - Hot-Water Cornbread (from Southern Living Magazine)
Breads - Hot-Water Cornbread (from Southern Living Magazine)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

doz. servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2

    cups white cornmeal (I use White Lily)

  • 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

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. Pour oil to a depth of ½ inch into a large heavy skillet; place over medium-high heat. Scoop batter into a ¼ 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. Yield: 1 dozen. Note: The amount of boiling water needed varies depending on the type of cornmeal used. Stone-ground (coarsely ground) cornmeal requires more liquid. (I always use White Lily Cornmeal.)

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