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Hot-Water Cornbread

Salad
Serves6
Yields12 cakes
Prep0:05
Cooking time0:20
Total0:30
Breads

Ingredients

Directions

1.

In a large mixing bowl, COMBINE cornmeal, baking powder, salt and sugar; STIR in half-and-half and oil.

2.

Gradually ADD boiling water, STIRRING until batter is the consistency of grits.

3.

In a large heavy skillet, POUR in oil to a depth of 1/2-inch; PLACE over medium-high heat.

4.

Using a 1/4-cup measure, SCOOP batter into hot oil; FRY in batches until golden, about three minutes per side.

5.

DRAIN on paper towels.

Serve with softened butter.

Amount of water needed varies depending on the type of cornmeal used; coarsely ground requires more water. Typically, use between 3/4 and 1 1/4 cups.

From Southern Living 1/01 (and Spring 02), pg 109

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 204 Calories; 4g Fat (18.6% calories from fat); 4g Protein; 37g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 471mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.