Hot Water Cornbread
Hot Water Cornbread is an old-time southern favorite and has a fabulously crispy exterior. It's a natural complement to southern green beans, collard greens, cabbage, or fried chicken.
- 2 cups white cornmeal
- 1/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 1 teaspoon sugar
- 1/4 cup half-and-half
- 1 tablespoon Vegetable oil
- 1 tablespoon finely chopped sweet onion
- 3/4 to 1 1/4 cups boiling water
- Vegetable oil
Whisk together cornmeal, baking powder, salt, and sugar in a medium bowl.
Pour 1/2 inch Vegetable oil into a large heavy skillet. Heat oil to 350 degrees.
While oil is heating, add half-and-half, Vegetable oil, and onion to cornmeal mixture.
Gradually mix in boiling water until batter is consistency of a thick pancake batter.
Using a 1/4 cup scoop, scoop batter and drop into hot oil. Only fry 3 to 4 at a time. They will need to fry about 2 to 3 minutes per side.
Serve warm with cornbread.