Hot Water Cornbread Recipe
Crispy corn cakes suited for snacking and savory-soup-soaking, this Hot Water Cornbread will be welcome at your dining table any time!
- 2 Cups About Canola Oil or Crisco
- 2 Cups Yellow Cornmeal
- 1 1/2 Teaspoons Salt
- 1 Teaspoons Sugar
- 1/4 Cup Green Onions Thinly Sliced
- 2 Teaspoons Fresh Thyme Leaves
- 2 Cups Boiling Water
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
Calories: 1302kcal | Carbohydrates: 59g | Protein: 8g | Fat: 116g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 882mg | Potassium: 273mg | Fiber: 7g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 2.8mg | Calcium: 17mg | Iron: 2.6mg