Crispy corn cakes suited for snacking and savory-soup-soaking, this Hot Water Cornbread will be welcome at your dining table any time!
Course Breakfast
Cuisine American
Keyword Hot water Cornbread
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 4
Calories 1302kcal
Author Kathleen
Ingredients
2CupsAbout Canola Oil or Crisco
2CupsYellow Cornmeal
1 1/2TeaspoonsSalt
1TeaspoonsSugar
1/4CupGreen OnionsThinly Sliced
2TeaspoonsFresh Thyme Leaves
2CupsBoiling Water
Instructions
Add enough oil to large cast iron skillet, to reach halfway up the sides of the skillet. Heat oil over medium-high heat.
Meanwhile, in a mixing bowl, combine cornmeal, salt, sugar, green onions, thyme. Add boiling water and stir until smooth.
Spoon the batter into large tablespoonful's and gently flatten with wet hands. When the oil is hot (insert temperature range) fry in batches, turning once until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve