This hot water cornbread from Shreveport chef Hardette Harris is perfect alongside any Southern entree (and appears on the Official Meal of North Louisiana).
Hot Water Cornbread
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- Vegetable oil
- 1 cup yellow cornmeal
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup boiling water
- In a large cast-iron pan, pour oil to a depth of ½ inch, and heat over medium-high heat until hot but not smoking.
- In a large bowl, combine cornmeal, garlic powder, salt, and pepper. Slowly pour in ¾ cup boiling water, and stir until smooth. Mold batter by hand into 1-inch thick pieces, and place in hot oil in pan in batches. Cook until light brown, about 3 minutes. Turn, and cook 3 minutes more. Let drain on paper towels, and serve warm.
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