Warm Water Cornbread much like Granny use to create is much more about the design of the batter than precise measurements. Enjoy with collard vegetables, crimson shell peas, and other great tales!
Making Traditional Warm Water Cornbread is much more about the design of the batter than the usual precise measurement. The primary factor is to buy the best consistency using the water and cornmeal mixture.
Mother would be a walking cook book, which was certainly one of individuals recipes she'd in her own mind. A lot of her recipes I wanted I'd requested her to create lower. Eventually as we had finished meals of Fried Okra, Peas, and Warm Water Cornbread, Used to do ask her to inform me how she chose to make this Southern golden goodness. She stated "you utilize plain cornmeal, along with a little salt--no baking powder". Boil water and combine it with the cornmeal mixed after some salt until it comes down together enough to spoon it inside a skillet of hot grease. I love a combination of bacon grease and oil.
There are plenty of methods for you to serve this Southern golden goodness. My husband's favorite is by using Fried Catfish. You simply have a small spoon, making them into little round hush young puppies. My personal favorite, is to ensure they are right into a patty shape using a bigger spoon shedding them in to the hot grease and eat all of them with some peas--like Used to do using these Fresh Lady Cream Peas.
Original Cooking with K Recipe
2 cups yellow cornmeal
1-1 1/2 teaspoon salt
2 cups water, boiling
1-2 cups vegetable oil
1-two tablespoons bacon grease (optional)
Heat enough oil inside a large iron skillet or heavy bottom skillet on high temperature. (Oil must come midway in the side from the skillet.)
Inside a medium bowl, mix together cornmeal and salt. Stir in enough boiling warm water the cornmeal mixture all comes together enough to spoon (not very thick and never too thin, kinda like creamy mashed taters).
When the oil within the skillet is hot, although not smoking, spoon hot cornmeal mixture with you which have been drizzled with hot/tepid to warm water after which lightly devote the new oil. F ry each in herbal, turning once, until crisp and golden brown, about a few minutes. Drain in writing towels.
Note: The New Water Cornmeal is going to be really tender by trying not to handle cornmeal mixture together with your hands a lot. Wet both hands with hot/tepid to warm water among spooning it!
You can include a few tablespoons sugar if you would like it sweet.
Oh, I've got recollections of warm water cornbread from the childhood! Once we'd visit Alabama to go to my grandma and grandpa, it was ALWAYS up for grabs. ) Many thanks for linking track of me now at Tasty Tuesdays! I’ve pinned this shared it with my supporters! Make sure to prevent back through the party and look for a few of the other links!
Have fixed this for a long time. My daughter states im the only person she knows which makes it. It's so scrumptious with vegetables or beans or gumbo. I keep your water around the stove boiling for k realize that the 2nd batch will need some more water because it stiffens up.