Hot Water Cornbread

Ingredients

  • 1 1⁄2 cups water
  • 3⁄4 teaspoon salt
  • 1 cup cornmeal
  • 1 tablespoon all purpose flour
  • 1⁄2 teaspoon baking powder
  • 1 large egg
  • 1 cup peanut or vegetable oil

Instructions

  1. Set wire rack inside rimmed baking sheet. Bring 1 cup water and salt to boil in medium saucepan over medium-high heat. Whisk in cornmeal until no lumps remain, reduce heat to medium, and cook for 30 seconds. Transfer mixture to large bowl and whisk in remaining 1⁄2 cup water until smooth. Let cool slightly, about 5 minutes.
  2. Whisk flour and baking powder together in small bowl until combined. Whisk flour mixture and egg into cornmeal mixture until smooth.
  3. Heat oil in large nonstick skillet over medium-high heat to 350*F degrees. Drop 10 heaping tablespoons of batter into hot oil and cook until golden brown on bottom, about 2 minutes. Flip each fritter, press lightly to flatten, and continue to cook until golden brown on second side, about 2 minutes longer. Transfer to wire rack and repeat with remaining batter.

Comments

Once upon a time I was looking for something to serve with chili that wasn’t just the hushpuppies I normally make.  Somethings easier.  I found this recipe on Cook’s Country and we all loved the fritters.  They were super tasty and, indeed, very easy.  This is a keeper of a recipe.