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Patti Labelle Hot Water Cornbread Recipe

Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 1302kcal

Ingredients

  • Two cups of oil for frying
  • (2 cups) cornmeal (yellow)
  • 1 1/2 tbsp. of salt
  • 1 tbsp. of sugar
  • Two teaspoons of chopped fresh thyme
  • Two cups of water, boiled
  • Green scallions, sliced, 1/4 cup

Instructions

  • When heating the oil, keep it at a middle temperature. (Cast iron skillet).
  • Cornmeal, salt, sugar, shallot, and thyme should be mixed together while the pot is being heated.
  • After adding the boiling water to the concoction, give it a good stir until it is completely smooth.
  • After spooning the batter, spread it out evenly with wet palms and a light touch. After the oil has been heated, you will need to flatten the pieces and fry them in sections.
  • After the cornbread has reached the desired golden brown color, give it another 5 minutes on the other side. To serve, drain the food over a layer of paper towels, then transfer it to a serving plate.