Wednesday, April 26, 2017

#AtoZChallege Bonus: Fried Hotwater Cornbread Recipe

You asked for it, you got it!  Here's my hotwater cornbread recipe.  Keep in mind, I use all purpose flour and cornmeal, not the kind with leavening added. You can use white or yellow meal.  We usually use yellow, but occasionally we crave white.  They do have a slightly different flavor.

You will need:  mixing bowl, small pot, skillet that handles high heat well, your favorite oil for frying, cornmeal, flour, salt and water.

Start by putting two cups of water on to boil.  While your water is heating, mix together:
                 1 cup cornmeal
                1/3 cup flour
                 1 teaspoon salt

When the water is boiling, pour a small amount into your mixture.  Stir.  Pour a little more.  Stir.  Keep adding and stirring until the mixture is good and moist and appearing smooth, but not soupy.  You will not need all the water!

Let mixture set while you put about an inch of oil in your skillet.  Turn on high heat.  When the oil is good and hot (I put one or two drops of water in mine when it first starts getting hot and listen for a quick popping sound.), wet hands with cool water, put about a heaping spoonful (I use the tablespoon from my silverware) into your hand and pat into a 1/2 thick patty.  Slip into grease. Repeat.  Fry for about 7 minutes or until bottom is light golden brown, flip and cook about 3 more minutes.  Take up, drain, and lay on paper towels.  This makes eight patties and I cook in two batches.  Plenty for 3-5 people.  If you want more or less, just keep the ratio 3:1 and adjust salt accordingly.

Cornbread is best when eaten hot, so I always cook it last.  It goes excellently with country style veggies, cooked greens and beans.   Hubby likes leftover with fried eggs.  You can add crackling pieces at the same time as the hot water.  It is also good to stir in chow-chow or add some diced pickled peppers.  Some folks use only cornmeal, no flour.  And I have  SIL who uses the self-rising cornmeal with good result.

Tonight we had fresh pork ham steak cooked down in Pioneer brown gravy, purple hull peas with our fresh smoked bacon, rice, fried okra and fried cornbread.  I usually give us only one fried food a meal, but I splurge every now and then. Say what you want, but our good cholesterol is probably higher than yours, and our bad is just barely over the limit.

That's all for Country Redneck Cooking 101.

Tonight's Cornbread

Barbara


9 comments:

  1. Thanks, Boy! I haven't thought about this in a long while. We used to have pinto beans and onions with ours growing up.

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  2. Yum! I wonder if I could substitute gluten free flour?

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    Replies
    1. Suppose it is worth a shot. I have no idea.

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  3. Thank you, this looks delicious, and I know Papa Bear would love it! How does it differ in taste from hushpuppies?

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    1. I've ate some hush puppies that aren't much different. But I make these:http://lifefaithincaneyhead.blogspot.com/2005/05/aunt-billie-hush-puppies.html and there is a world of difference! 😉

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  4. This is a new way of making cornbread for me. I'll have to give it a try!

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So glad you stopped by! Come 'round any time. ~ Barbara

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