Hot Water Cornbread
By America's Test KitchenPublished on August 23, 2012
Time
40 minutes
Yield
Makes 20 fritters
Ingredients
1 ½ cups water ¾ teaspoon salt 1 cup cornmeal 1 tablespoon all-purpose flour ½ teaspoon baking powder 1 large egg 1 cup peanut or vegetable oil, for frying
Before You Begin
Use medium- or finely ground cornmeal. Serve with honey butter.
Instructions
- 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.
- Whisk flour and baking powder together in small bowl until combined. Whisk flour mixture and egg into cornmeal mixture until smooth.
- Heat oil in 12-inch nonstick skillet over medium-high heat to 350 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. Serve.
Time
40 minutesYield
Makes 20 frittersIngredients
1 ½ cups water
¾ teaspoon salt
1 cup cornmeal
1 tablespoon all-purpose flour
½ teaspoon baking powder
1 large egg
1 cup peanut or vegetable oil, for frying
Ingredients
1 ½ cups water
¾ teaspoon salt
1 cup cornmeal
1 tablespoon all-purpose flour
½ teaspoon baking powder
1 large egg
1 cup peanut or vegetable oil, for frying
Ingredients
1 ½ cups water
¾ teaspoon salt
1 cup cornmeal
1 tablespoon all-purpose flour
½ teaspoon baking powder
1 large egg
1 cup peanut or vegetable oil, for frying
Why This Recipe Works
A quick-cooked mixture of cornmeal and water is the base for this simple dish. A mere tablespoon of flour helped bind the mix together, an egg added richness and structure, and baking powder kept our hot water cornbread light. After a few minutes in hot oil, these bite-size morsels were crispy and brown—ready to be eaten warm with a dab of honey butter.
Before You Begin
Use medium- or finely ground cornmeal. Serve with honey butter.
Instructions
- 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.
- Whisk flour and baking powder together in small bowl until combined. Whisk flour mixture and egg into cornmeal mixture until smooth.
- Heat oil in 12-inch nonstick skillet over medium-high heat to 350 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. Serve.
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