Hot Water Cornbread

[pyrite]

Here’s 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 you’ll 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 I’ve 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 it’s just not the same. It’s like a nod to butter – a watered-down version. And while this doesn’t 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 it’s pretty forgiving. Especially if you add salt. Anything’s 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 you’re pan frying. Again, I prefer cast iron but if you’re not a convert yet, I guess a heavy duty skillet will do. But seriously, what are you waiting for? It’s 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.

It’s kind of like pancakes. When they start to bubble, they’re ready to flip.



It’s 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

[pyrite]

ok i tried this last night...i used stainless steel and it stuck...so they recommend cast iron for a good reason...it tastes really good, i added sea salt to it, and it has a consistency of corn bread...not like pan cakes...was so easy...i put a touch of butter on mine...would go great with soup or just about anything corn bread goes with..fast , easy, in expensive and could be made a head of time ...was also thinking it would make a great topping for chili or beans...or even a casarole...