Baked Hot-Water Cornbread

Prepare this cornbread at the last minute so you can serve it piping hot.

Yield:

Makes 8 patties

Recipe from


Ingredients

2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoons salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
3/4 to 1 1/4 cups boiling water
Vegetable oil
Softened butter

Preparation

Combine cornmeal and next 3 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits.

Pour 1/3 cup vegetable oil into a 15- x 10-inch jellyroll pan, spreading to edges. Scoop batter into a 1/4-cup measure; drop batter onto pan. Bake at 475° for 12 to 15 minutes. Turn cakes, and bake 5 more minutes or until golden brown.

Note: Stone ground (coarsely ground) cornmeal requires more liquid.

Note:

January 2004