"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Hotwater Cornbread Recipe

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This recipe for Hotwater Cornbread, by , is from Brown's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Brown-Mathews
Added: Wednesday, May 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups self-rising cornmeal
Boiling water
1/2 tsp. salt
1/2 tsp. black pepper
2 tsps. butter or margarine
4 tbsps. canola oil

Directions:
Directions:
In a medium sized bowl put self-rising coenmeal, salt, black pepper and butter or margarine. Slowly pour boiling water into the bowl mixing ingredients until mixture becomes combined but not soupy or runny. In a cast iron skillet, heat canola oil on meduim-high heat and with a large spoon put scoops of cornmeal mixture into skillet in pattie form and allow patties to cook evenly on both sides to a golden brown color for about 3-5 minutes per side.

Number Of Servings:
Number Of Servings:
8 (1 pattie per person)
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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