"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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

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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