Makes 8 patties

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

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