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    You are in: Home / Community Forums / Breads & Baking / Hot water cornbread
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    Hot water cornbread

    Red Apple Guy
    Sat Oct 05, 2013 12:44 pm
    Forum Host
    The Cherokee heritage in my family brought out some food preferences like hot water cornbread and an interest on my part in the various types of cornbreads cooked around the country.

    This weekend, my sister and I made pan-fried versions of my grandmother's and mother's hot water cornbread. They fried it in palm-sized pones and baked it in rounded loaves (two per skillet) in the oven. They came with and without kracklings and the baked ones usually accompanied turnip or mustard greens.

    The recipe: Cornbread mix, boiling water to a loose, mouldable dough. Make patties with wet hands and fry in 1/4" of hot oil until browned. The can be baked until browned and 200F internally.

    Here is the fried version last night for a pot of Pa-Paw's Chili made with a fresh-ground chuck roast and roasted and ground cascabell peppers.

    What's a cornbread favorite of yours?

    PaulO in MA
    Sun Oct 06, 2013 8:43 am Groupie
    That looks great.

    I'm in New England, so I make northern cornbread. Substituting maple syrup for the sugar is always a crowd pleaser.

    The recipe I make is from Black-Eyed Sally's, a barbeque restaurant in Hartford, CT. I cut the recipe down from 36 eggs, 36 cups cornmeal mixture, etc. icon_biggrin.gif

    Cornbread for over 100 people for my wife's former minister's going-away party a few years ago ...

    I highly recommend "The Southern heritage Breads Cookbook" if anyone likes cornbread and related foodstuffs. The first chapter, pages 11 - 35, is "Corn! Corn! Corn!"

    PaulO in MA
    Sun Oct 06, 2013 8:47 am Groupie
    By the way ... I don't know if I mentioned it ... we are in the process of buying a place on the Outer Banks. You'll turn me into a southerner. icon_smile.gif
    Sun Oct 06, 2013 2:03 pm
    Forum Host
    Those breads look great, Red. I grew up in California and cornbread was never a feature, although I eat it now. Just don't make it very often.
    Red Apple Guy
    Sun Oct 06, 2013 3:01 pm
    Forum Host
    Growing up, hot water cornbread was not as common as Southern Cornbread (buttermilk, baked in cast iron as a 3" x 10" cake), but periodically it was made.

    Lots of Southerners (like my son) like sweetened cornbread, but I prefer a buttermilk flavor.

    Bonnie G #2
    Mon Oct 07, 2013 11:20 am Groupie
    Is there a recipe for this I'd love to try it with a big bowl of chili
    Bonnie G #2
    Wed Oct 09, 2013 8:52 am Groupie
    I finally made this to go along with DH's chili and loved it, I used Hot Water Cornbread it was so much fun making this way.

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