Nutt House Hot Water Cornbread Recipe
Yield: 1 recipeRecipe by luhu.jp
Ingredients:
1 cup: white cornmeal,
1 cup: yellow cornmeal,
1 teaspoon: salt,
2 cup: boiling water,
2 tablespoon: shortening,
1/2 teaspoon: baking powder,
2 tablespoon: water,
Directions:
Mix cornmeals and salt thoroughly and pour in 2 cups boiling water
containing 2 Tablespoons shortening. This should produce a firm
mound of dough. Set the dough aside and cool for 20 minutes. Work in
1/2 teaspoon baking powder dissolved in 2 Tablespoons water. Pinch
off dough and pat into small round cakes. Fry immediately or
refrigerate on waxed paper for later cooking. Fry in deep fat hot
enough to bubble freely over the cornbread. This cornbread should
have a crisp crust on the outside yet be soft on the inside. From
the Nutt House - Granbury, TX
From Texas Cookbook received in the April 94 swap from Sue Bell.
Formatted for MM by Pegg Seevers 7/17/94
Yield: 1 recipe
Source from luhu.jp
containing 2 Tablespoons shortening. This should produce a firm
mound of dough. Set the dough aside and cool for 20 minutes. Work in
1/2 teaspoon baking powder dissolved in 2 Tablespoons water. Pinch
off dough and pat into small round cakes. Fry immediately or
refrigerate on waxed paper for later cooking. Fry in deep fat hot
enough to bubble freely over the cornbread. This cornbread should
have a crisp crust on the outside yet be soft on the inside. From
the Nutt House - Granbury, TX
From Texas Cookbook received in the April 94 swap from Sue Bell.
Formatted for MM by Pegg Seevers 7/17/94
Yield: 1 recipe
Source from luhu.jp
Tags
: breads