Hot Water Cornbread

Ingredients: 3 tablespoons oil (shortening, liquid oil or drippings) 2 cups Self-Rising White corn meal mix 1 1/2 cups hot water 1 egg (beaten) enough oil to fry with   Instructions: Combine first two ingredients and the beaten egg. Then slowly add hot water mixing as you pour. Once all water has been added and no lumps are left, start molding the meal mix with your hands into 3 inch patties. Slowly add patties to hot grease fry on one side till edges are crisp (about 5 minutes), then turn cooking another 2-3 minutes. Pat excess oil off with paper towel. Serve warm. Makes approximately 15 cakes   If you’d like to try Hot Water Cornbread without frying. ¬†You can try this Hot Water Cornbread recipe for the NuWave Oven.
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Corn Bread

Ingredients: 1 3/4 cups white cornmeal 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups buttermilk 1 large egg 3 tablespoon shortening or bacon grease Instructions: Start by preheating your oven to 450 degrees. Put a 9″ cast iron skillet on the stove over medium heat and put the shortening in the skillet. Mix all the dry ingredients together in one bowl. Mix the egg and buttermilk together in another bowl. Mix the dry and wet ingredients together. When you start to see little wisps of smoke coming from the hot shortening, pour most, not all of the shortening into the cornbread batter and mix well. Then pour the batter into the hot skillet and enjoy the sizzling sound that guarantees a nice crisp crust. Place in the middle of the preheated oven and bake about 30 minutes, until nice and brown on top. Note: Serve with butter, pinto beans or collards with pot liquor, and consider yourself blessed. And if you want something sweet, put some molasses on there with the butter.
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