Recipes from Around the *World*

Hot Water Cornbread

Hot Water Cornbread These cornbread patties begin cooking with the addition of hot water to the batter, then shallow-fry in a skillet to crisp up. The recipe is traditional—i.E., savory—but like many cooks, I add a hint of sugar for a deeper flavor and better browning. When I want even more sweetness, I serve these with maple butter. Vegetable shortening works better in the batter than butter does, because it helps maintain the patties' shape, even once the hot water is added. Many recipes call for self-rising cornmeal, which has salt and baking powder already added. I simply added baking powder to my recipe. A cast-iron or enameled cast-iron skillet is best for even cooking.

Total Time: 20 minutes

serves: 5

Ingredients

1 cup fine cornmeal

1 teaspoon kosher salt

½ teaspoon ground pepper

1 tablespoon granulated sugar

½ teaspoon garlic powder

1 teaspoon baking powder

1 tablespoon vegetable shortening, melted

1 cup boiling water

3 tablespoons vegetable or canola oil, for frying

Directions

In a medium bowl, whisk together cornmeal, salt, pepper, sugar, garlic powder and baking powder.

Pour in melted shortening and boiling water, and stir until batter is homogenous. It should be loose.

In a skillet, heat oil over medium heat until sizzling-hot.

Drop 2 tablespoons batter into oil to form a patty. Repeat, leaving about 1 inch between individual patties. Fry, flipping every couple minutes, until golden-brown on both sides.

Remove from oil and transfer to a paper-towel-lined plate. Serve warm.

Adapted from Vallery Lomas

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