CORNBREAD SIDE DISH RECIPES

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DEEP SOUTH DISH: HOT WATER CORNBREAD



Deep South Dish: Hot Water Cornbread image

Hot water cornbread is a fried cornbread, tender on the inside, thanks to a precook of the cornmeal with boiling water, and crispy on the outside from a quick fry in a blazing hot cast iron skillet.

Provided by Deep South Dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Number Of Ingredients 7

Cooking oil (peanut oil recommended)
1 cup all-purpose yellow cornmeal (stone-ground preferred)
1/2 cup self-rising flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
Pinch granulated sugar, optional
About 1 cup boiling water

Steps:

  • Fill a cast iron skillet about 1/4 with cooking oil. Place on high burner and heat just until it begins to smoke. Turn down to medium high.
  • Meanwhile, whisk together the cornmeal, flour, baking powder, salt and sugar.
  • When oil is about ready, slowly add in boiling water a little at a time, stirring constantly, until texture resembles a thick cooked oatmeal.
  • Use a large cooking spoon to scoop batter into the hot oil, browning on both sides.
  • Drain on a rack over paper towels.

DEEP SOUTH DISH: HOT WATER CORNBREAD



Deep South Dish: Hot Water Cornbread image

Hot water cornbread is a fried cornbread, tender on the inside, thanks to a precook of the cornmeal with boiling water, and crispy on the outside from a quick fry in a blazing hot cast iron skillet.

Provided by Deep South Dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Number Of Ingredients 7

Cooking oil (peanut oil recommended)
1 cup all-purpose yellow cornmeal (stone-ground preferred)
1/2 cup self-rising flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
Pinch granulated sugar, optional
About 1 cup boiling water

Steps:

  • Fill a cast iron skillet about 1/4 with cooking oil. Place on high burner and heat just until it begins to smoke. Turn down to medium high.
  • Meanwhile, whisk together the cornmeal, flour, baking powder, salt and sugar.
  • When oil is about ready, slowly add in boiling water a little at a time, stirring constantly, until texture resembles a thick cooked oatmeal.
  • Use a large cooking spoon to scoop batter into the hot oil, browning on both sides.
  • Drain on a rack over paper towels.

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