There are many cornbread recipes but Patti Labelle hot water cornbread recipe is a famous and really easy to cook recipe. This recipe has gained a massive amount of popularity because of its great taste.
The celebrity chef Paula Deen has made this fried cornbread recipe accessible and this dish is one of the most popular dishes made by her. It is a treat to have during any meal as a side dish or snack. Enjoy the corn cakes with mustard sauce or ketchup.
The ingredients for making cornbread are easy to find in any grocery store. All ingredients complement each other very well to produce a delicious flavor. You can add other finely chopped vegetables into the batter and mix well to spread evenly.
Carefully deep fry the cornbread in hot oil until golden brown. The texture of the cornbread should be crispy but soft from the inside.
The recipe is easy to make and very efficient. Follow the instructions given in the recipe below to make the perfect hot water cornbread.
Ingredients
- 2 cups yellow cornmeal
- 2 cups of canola oil
- 1 ½ teaspoon of salt
- 1 teaspoon of sugar
- ¼ cup thinly sliced green onions
- 2 teaspoons fresh thyme leaves
- 2 cups of hot water
How to make hot water cornbread
In a large cast-iron skillet, heat oil over medium-high flame for 1-2 minutes before frying.
In a mixing dish, combine yellow cornmeal, salt, sugar, green onions, and thyme. Add hot water and stir until completely smooth.
Make sure the batter has no lumps and a great texture. Moist your hands and flatten the batter into big tablespoonfuls.
When the oil is heated, cook the cornbread in batches for 5 minutes. Rotate and cook thoroughly on each side until crisp and golden brown.
Drain the hot water cornbread on paper towels. Serve along with your favorite condiments.
Patti Labelle Hot Water Cornbread Recipe
Ingredients
- 2 cups yellow cornmeal
- 2 cups of canola oil
- 1 ½ teaspoon of salt
- 1 teaspoon of sugar
- ¼ cup thinly sliced green onions
- 2 teaspoons fresh thyme leaves
- 2 cups of hot water
Instructions
- In a large cast iron skillet, heat oil over medium-high flame for 1-2 minutes before frying.
- In a mixing dish, combine yellow cornmeal, salt, sugar, green onions, and thyme. Add hot water and stir until completely smooth.
- Make sure the batter has no lumps and a great texture. Moist your hands and flatten the batter into big tablespoonfuls.
- When the oil is heated, cook the cornbread in batches for 5 minutes. Rotate and cook thoroughly on each side until crisp and golden brown.
- Drain the hot water cornbread on paper towels. Serve along with your favorite condiments.
