Hereís the recipe:
Hot Water Cornbread (three patties)
1/2 cup self-rising white corn meal
1/4 cup plus 1-1/2 tsp. hot water
2 Tbsp. vegetable oil
Heat your skillet over medium-high heat. I used 4.5 out of 7 on my electric stove. (The heat is key). Add 2 Tbsp. oil and wait until hot (about 3 minutes).
Meanwhile, mix corn meal and water to desired consistency. This is something youíll have to get the hang of, but I added 1/4 cup, stirred, then added 1-1/2 teaspoons, stirred, then added just a tiny bit more.
Spoon batter into skillet (approximately 1/4 cup each). Cook until bubbles appear, then flip. Drain on paper towels and serve warm.
This might be the closest Iíve come to that warm feeling you get when diving into hot buttered bread. Sure, you can slather the fake butter on a piece of bread, but itís just not the same. Itís like a nod to butter Ė a watered-down version. And while this doesnít taste like buttered bread, it gives the same satisfaction. At least it does for me.
Getting the right consistency is key. Basically, when you drag your spoon through it, it should leave a track that quickly closes back together.
I know, that sounds tricky but itís pretty forgiving. Especially if you add salt. Anythingís better with pinch of salt.
Next, heat your skillet before you add the oil. This is a little trick I just learned that helps prevent scorching when youíre pan frying. Again, I prefer cast iron but if youíre not a convert yet, I guess a heavy duty skillet will do. But seriously, what are you waiting for? Itís the original non-stick cookware.
You know the oil is ready when a little bit of batter sizzles. If it pops wildly, back off the heat a bit.
Then you add your batter. I use about 1/4 of a cup each.
Itís kind of like pancakes. When they start to bubble, theyíre ready to flip.
Itís also really easy. All it is is corn meal and, well, hot water. First, start with self-rising white corn meal. I like Aunt Jemima. Something about her smile