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