Hot Cornbread Recipes

HOT CORNBREAD

Hot Cornbread image

Provided by Food Network

Categories dessert

Time 55m

Yield 8 servings

Number Of Ingredients 9

Ingredients

8 slices bacon, finely chopped
1 1/2 cups coarse cornmeal
1/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
1/4 cup chopped green chilis
1 cup buttermilk or plain yogurt
1/2 cup milk

Steps:

Preheat oven to 450 degrees. Heat bacon in a 9 or 10" cast iron skillet. Saute until rendered. Remove crisp bits with a slotted spoon and discard all but 2 tablespoons of fat. Stick skillet in oven to preheat it while you make the batter.
In a bowl whisk together the cornmeal, flour, salt and baking soda. In another bowl whisk together egg, chilis, buttermilk or yogurt and milk. Add reserved bacon fat and crisp bacon and pour wet ingredients into dry ingredients and stir to blend. Remove skillet from the oven and pour in the batter. Return to oven and bake until deep golden brown, about 20 minutes. While this is baking, make your stew of white beans.

HOT WATER CORNBREAD

Hot Water Cornbread image

This is a very old-fashioned recipe. The cornbread is shaped into little cakes and fried, rather than baked. They are served with maple syrup or honey.

Provided by Karin Christian

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 15m

Yield 6

Number Of Ingredients 5

Ingredients

1 cup cornmeal
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon shortening
¾ cup boiling water

Steps:

In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and shortening; stir until shortening melts.
Pour oil or bacon fat to a depth of 1/2 inch in a large skillet and heat to 375 degrees F (190 degrees C).
Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 16.3 g, Fat 2.9 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 395.6 mg, Sugar 0.8 g

HOT WATER CORNBREAD

Hot Water Cornbread image

Hot Water Cornbread has long been a staple in Black American cooking, and in households throughout in the South. It's made with only a handful of ingredients, fried in fat instead of baked, and is more similar to a hush puppy than a bread. White cornmeal is preferred to yellow in the South, but you can use either as long as it's finely ground. Some just use cornmeal. Others add a little baking powder for added texture. But the magic ingredient is really the boiling water, which cooks and softens the cornmeal so that the frying is just to crisp and color the exterior. This dish is a favorite of my southern in-laws, who love to prepare it for each special occasion and many days in between!

Provided by Food Network Kitchen

Time 20m

Yield about 8 cakes

Number Of Ingredients 6

Ingredients

Vegetable oil, for frying
1 cup white cornmeal, such as Martha White (see Cook's Note)
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon sugar
1/2 cup boiling water, plus more if needed

Steps:

Heat about 1 cup of oil in a 10-inch cast-iron skillet over medium heat until a deep-frying thermometer registers 375 degrees F.
Add the cornmeal, baking powder, salt and sugar to a medium bowl and stir to combine. Stir in the boiling water. If the dough is still too dry to come together, add more boiling water in 1-tablespoon increments.
Using a 3/4-ounce cookie scoop, scoop the mixture into the palm of your hand and flatten into a 2-inch patty. Working in batches, fry the patties until lightly golden brown, 1 to 2 minutes on each side. Transfer the cornbread to a paper towel-lined plate using a fish spatula. Serve immediately.

HOT MEXICAN CORNBREAD

Hot Mexican Cornbread image

Make and share this Hot Mexican Cornbread recipe from Food.com.

Provided by Belly Up With Bob

Categories Quick Breads

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup cornmeal (yellow or blue)
1 cup milk, sweet
1/2 teaspoon baking soda
1/2 teaspoon salt
2 jalapeno peppers, finely chopped
1 (14 ounce) can creamed corn
2 eggs, well beaten
1 cup green onion, finely chopped
1/2 lb cheddar cheese, grated
1/4 cup olive oil

Steps:

Mix all of the ingredients together, except the oil, and reserve half of the cheese for toping.
Put the oil in a skillet and heat over medium heat until hot.
Pour over cornmeal mixture in bowl.
Stir fast to melt cheese.
Pour mixture into hot skillet and top with remaining cheese.
Bake at 350°F for 40 minutes.

Nutrition Facts : Calories 310.8, Fat 19.3, SaturatedFat 8.1, Cholesterol 86.9, Sodium 593.2, Carbohydrate 24.5, Fiber 2.2, Sugar 2.5, Protein 12.1

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