Hot Water Cornbread
Appears in Cook's Country October/November 2012
After a few minutes in hot oil, these bite-size morsels will be crispy and brown—ready to be eaten with a warm with a dab of honey butter.
WHY THIS RECIPE WORKS
A quick-cooked mixture of cornmeal and water is the base for this simple dish. A mere tablespoon of flour helped bind the mix together, an egg added richness and structure, and baking powder kept our hot water cornbread light. After a few m...