Hot Cornbread Recipes

Steps:

• Preheat the oven to 400 degrees F. Put a10-inch cast-iron skillet into the oven to heat.
• Whisk together the cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl. Add the sliced peppers and toss to coat.
• Remove the skillet from the oven and add 1 stick of the butter to the skillet to melt. Pour into a bowl. Add the buttermilk, eggs and 1/2 cup of the honey to the bowl and whisk together. Stir the buttermilk mixture into the dry mix, then pour the combined batter into the hot skillet. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
• While the cornbread is cooling, mix the remaining stick of butter and 1/4 cup honey with the cayenne and a pinch of salt in a small bowl until completely combined.
• Serve the cornbread with the hot honey.

Steps:

• Mix together the cornmeal, flour, salt and sugar.
• Stir in the egg.
• Slowly add enough boiling water until you have a thick batter that you can form into patties.
• Form into patties and fry in hot oil in a heavy skillet until golden brown on both sides.
• Serve immediately.

Steps:

• In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and shortening; stir until shortening melts.
• Pour oil or bacon fat to a depth of 1/2 inch in a large skillet and heat to 375 degrees F (190 degrees C).
• Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.

Steps:

• Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
• Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
• Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

Steps:

• Heat water to boiling. Mix dry ingredients, add hot water a little at a time and stir until batter is the consistency of mud.
• Take 1 1/2 tablespoons of mixture and shape and press until it is a patty. Fry in hot oil (not too hot) until done. Test one before you take them all out of the oil. It should be crispy outside and chewy inside.

Steps:

• Mix all of the ingredients together, except the oil, and reserve half of the cheese for toping.
• Put the oil in a skillet and heat over medium heat until hot.
• Pour over cornmeal mixture in bowl.
• Stir fast to melt cheese.
• Pour mixture into hot skillet and top with remaining cheese.
• Bake at 350°F for 40 minutes.

Steps:

• Heat about 1 cup of oil in a 10-inch cast-iron skillet over medium heat until a deep-frying thermometer registers 375 degrees F.
• Add the cornmeal, baking powder, salt and sugar to a medium bowl and stir to combine. Stir in the boiling water. If the dough is still too dry to come together, add more boiling water in 1-tablespoon increments.
• Using a 3/4-ounce cookie scoop, scoop the mixture into the palm of your hand and flatten into a 2-inch patty. Working in batches, fry the patties until lightly golden brown, 1 to 2 minutes on each side. Transfer the cornbread to a paper towel-lined plate using a fish spatula. Serve immediately.

Steps:

• Place four 3 1/2-inch cast-iron skillets in the oven. Preheat to 425˚ F.
• Make the cornbread: In a medium bowl, combine the cornmeal, granulated sugar, baking powder and salt. In a small bowl, whisk together the eggs, buttermilk, corn and 1/4 cup oil.
• Pour the wet ingredients into the dry ingredients and mix until smooth. Using oven mitts or pot holders, take the hot skillets out of the oven. Divide the remaining 1 tablespoon oil between the skillets, quickly tilting the pans so that the oil coats the bottom and sides. Pour the batter evenly into the skillets. The batter will begin sizzling right away.
• Put the skillets in the oven and bake until the cornbread is golden brown and a cake tester inserted into the center comes out clean, 10 to 13 minutes. Remove the hot skillets from the oven and place on a cooling rack to cool slightly.
• While the cornbread bakes, prepare the cinnamon butter: In a medium bowl, mix the butter, cinnamon, confectioners' sugar and almond or vanilla extract with a rubber spatula. Stir until everything is mixed well and is an even color (no streaks).
• Serve the cornbread hot or warm with a dollop of cinnamon butter.

Steps:

• Mix cornmeal and flour in mixing bowl.
• Pour in boiling water (may need to add a little more to make mixture stick together.
• Stir well.
• Let cool for a few minutes.
• Preheat iron skillet or griddle and add enough oil to cover bottom of skillet.
• Spoon about 1/4 cup into hot skillet.
• Brown on both sides.
• Drain on paper towel and serve while still hot.

Steps:

• Combine first 4 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 oil to a depth of 1/2 inch into a large heavy skillet (cast iron), place over medium high heat. Scoop batter into a 1/4 cup measure;drop into hot oil, and fry in bathches 3 minutes on each side or until golden. Drain well on paper towels. Serve immediately with softened butter.

Steps:

• Combine the cornmeal, Creole seasoning, onion, and sugar in a medium bowl. Pour in boiling water and shortening; stir until the shortening melts.
• Melt lard or bacon fat to a depth of 1/2 inch in a large skillet; bring to a temperature of 375 degrees F (190 degrees C) over medium-high heat. Shape heaping tablespoons of the dough into flattened balls (thickness is a personal preference). Fry in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels.