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Hot water cornbread, goes with ketchup
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Christopher M.
Sep 16, 2012, 12:55:09 PM9/16/12
to
I was researching the small number of foods that go with ketchup when I came
acress "hot water cornbread".
http://answers.yahoo.com/question/index?qid=20110830154515AAtr6SC
Hot water cornbread is basically fried cornbread.
I'll have to add this to my list of innovative recipes from the Southwest,
such as grilled corn with mayo.
W. Pooh (AKA Winnie P.)
acress "hot water cornbread".
http://answers.yahoo.com/question/index?qid=20110830154515AAtr6SC
Hot water cornbread is basically fried cornbread.
I'll have to add this to my list of innovative recipes from the Southwest,
such as grilled corn with mayo.
W. Pooh (AKA Winnie P.)
jmcquown
Sep 16, 2012, 7:26:32 PM9/16/12
to
"Christopher M." wrote in message news:k350bt$ul$1...@dont-email.me...
I was researching the small number of foods that go with ketchup when I came
acress "hot water cornbread".
(snippage)
Also known as cornmeal griddle cakes. It's not cornbread, it's cornmeal
pancakes.
Jill
I was researching the small number of foods that go with ketchup when I came
acress "hot water cornbread".
Also known as cornmeal griddle cakes. It's not cornbread, it's cornmeal
pancakes.
Jill
isw
Sep 17, 2012, 2:26:25 AM9/17/12
to
In article <abn5hb...@mid.individual.net>,
No, it's not. The "cakes" are much thicker -- 1/2" or so -- and the
"mush" you make them from is much too stiff to pour. You form them in
hand, and put them in a pan with a bit of oil. When done, you split them
and slather on butter.
Here's my grandmother's recipe:
Scalded Cornbread
Ingredients:
1 1/2-2 cups white cornmeal
1 tsp. salt
water, boiling
2-3 Tbsp. fat, for cooking
Directions:
Pour water into meal and salt until stiff enough to form into cakes with
hands. Turn on the cold water tap; run hands under water to prevent
scalding yourself, and to prevent the meal from sticking. Form
hand-sized cakes 1/2" to 3/4" thick.
Put into medium-hot fat, and cook until they begin to brown; turn and
cook other side. They won't brown uniformly; don't worry. I don't
remember, but suspect cooking time would be around 10 minutes a side;
you want to get the middle cooked.
Isaac
"mush" you make them from is much too stiff to pour. You form them in
hand, and put them in a pan with a bit of oil. When done, you split them
and slather on butter.
Here's my grandmother's recipe:
Scalded Cornbread
Ingredients:
1 1/2-2 cups white cornmeal
1 tsp. salt
water, boiling
2-3 Tbsp. fat, for cooking
Directions:
Pour water into meal and salt until stiff enough to form into cakes with
hands. Turn on the cold water tap; run hands under water to prevent
scalding yourself, and to prevent the meal from sticking. Form
hand-sized cakes 1/2" to 3/4" thick.
Put into medium-hot fat, and cook until they begin to brown; turn and
cook other side. They won't brown uniformly; don't worry. I don't
remember, but suspect cooking time would be around 10 minutes a side;
you want to get the middle cooked.
Isaac
Christopher M.
Sep 17, 2012, 1:08:56 PM9/17/12
to
"isw" <i...@witzend.com> wrote in message
news:isw-BCF5E7.23262516092012@[216.168.3.50]...
I'm having some deja vu with these fried corn cakes. Maybe I'm thinking of
an American Indian recipe.
It's funny how few things go with ketchup.
Chemo
Sep 17, 2012, 2:24:41 PM9/17/12
to
On Sep 17, 10:10 am, "Christopher M." <nospam_flibb...@floo.com>
wrote:
> > "jmcquown" <j_mcqu...@comcast.net> wrote:
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> >> "Christopher M." wrote in messagenews:k350bt$ul$1...@dont-email.me...
What's so funny about it?
wrote:
> "isw" <i...@witzend.com> wrote in message
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> news:isw-BCF5E7.23262516092012@[216.168.3.50]...
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> > In article <abn5hbFnhn...@mid.individual.net>,
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> news:isw-BCF5E7.23262516092012@[216.168.3.50]...
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> > "jmcquown" <j_mcqu...@comcast.net> wrote:
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> >> "Christopher M." wrote in messagenews:k350bt$ul$1...@dont-email.me...
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