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| Hot Water Cornbread |
"This is a totally old style recipe. The cornbread is shaped into little cakes and fried, as opposed to baked. They are served with maple syrup or honey."
Ingredients :
- 1 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 tablespoon shortening
- three/four cup boiling water
Instructions :
| Prep : 5M | Cook : 6M | Ready in : 15M |
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- In a medium bowl, integrate cornmeal, salt, and sugar. Add boiling water and shortening; stir till shortening melts.
- Pour oil or bacon fat to a intensity of 1/2 inch in a huge skillet and warmth to 375 stages F (a hundred ninety degrees C).
- Shape cornmeal aggregate into flattened balls using a heaping tablespoon as a measuring manual. Fry each in warm oil, turning as soon as, till crisp and golden brown, about 5 mins. Drain on paper towels. Serve without delay with maple syrup or honey.
Notes :
- You can use bacon grease in area of the shortening, if desired.
- Try the usage of a Reynolds® gradual cooker liner in your sluggish cooker for less complicated cleanup.
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