Patti Labelle Hot Water Cornbread Recipe
Have you tried Patti Labelle Hot Water Cornbread Recipe? This southern classic is pure comfort food magic.
Equipment
- Large mixing bowl
- Heavy skillet
- Cast iron
- Measuring cup and spoons
- Wooden spoon or whisk
- Paper towels
- Tongs or a slotted spoon
Ingredients
- 2 cups of yellow cornmeal
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 and a half cups of boiling water
- Vegetable oil for frying about 2 cups
Instructions
- Start by combining cornmeal, salt, and sugar.
- Put them all in your large mixing bowl.
- Stir everything together until completely combined.
- Make sure there are no lumps remaining.
- This ensures even seasoning throughout each bite.
- Set your bowl aside for the next step.
- Bring your water to a rolling boil first.
- Carefully pour it over your cornmeal mixture slowly.
- Stir constantly while you pour the water.
- The mixture will thicken as you stir it.
- Keep stirring until it forms a thick batter.
- Let it rest for five minutes to cool.
- The batter should be thick but still pourable.
- Pour oil into your skillet about halfway full.
- Heat it over medium-high heat until very hot.
- Test the oil by dropping in batter.
- If it sizzles immediately, the oil is ready.
- The right temperature is crucial for perfect cornbread.
- Too cool and it absorbs too much oil.
- Too hot and it burns on the outside.
- Use a large spoon to scoop the batter.
- Form small patties about three inches wide.
- Carefully slide them into the hot oil gently.
- Don't overcrowd your pan with too many pieces.
- Fry for three to four minutes per side.
- The edges should turn deep golden brown.
- Flip them carefully with your tongs or spoon.
- Remove the cornbread when both sides are golden.
- Place them on paper towels to drain excess oil.
- Let them rest for just a minute.
- Serve them while they're still hot and crispy.
- They taste best when enjoyed immediately after cooking.
Notes
- Use fresh cornmeal for the best flavor possible.
- Old cornmeal can taste stale or rancid sometimes.
- Make sure your water is actually boiling hot.
- This activates the cornmeal and creates proper texture.
- Don't make your patties too thick or large.
- Thinner patties cook more evenly throughout every time.
- Keep your oil at a consistent temperature always.
- Use a thermometer if you have one available.
- About 350 to 375 degrees is perfect temperature.
- Season with extra salt right after frying.
- This adds flavor while they're still hot.
- Serve immediately for the crispiest texture possible.
- They lose crispiness as they cool down completely.