Tildees Texas Style Hot Water Cornbread Recipes

HOT WATER CORNBREAD

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.

TILDEE'S TEXAS STYLE HOT WATER CORNBREAD

Steps:

• Mix dry ingredients in hot boiling water.
• Proceed to use your hands to make into patty shapes to fry.
• Fry in oil until golden brown on the edges.
• Drain on paper towel covered plate.
• Cool and serve.

HOT-WATER CORNBREAD

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.

HOT WATER CORNBREAD

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.

EAST TEXAS CORNBREAD

Steps:

• Preheat oven to 400 degrees F.
• Place skillet in oven while it is.
• heating. The skillet must be hot before batter is.
• added.
• In large mixing bowl, beat buttermilk and egg, then.
• sift in dry ingredients, Mix well. From hot skillet,.
• pour l/2 grease and mix well. Pour batter into skillet.
• with remaining grease. This makes a crisp crust, Bake.
• at 400 degrees F for approximateLy 30 minutes.
• I make this gluten free and vegan and it turns out wonderfully!

HOT WATER CORNBREAD

Steps:

• 1. Put a teapot full of water on the stove to boil. If using a pot, I would probably use at least 2 quarts. You may or may not need all the water.
• 2. (*Note: You can use less cornmeal or more, depending on how many you make. Number it makes, depends on how large you make your "rounds".) Put the cornmeal in a large bowl. DO NOT USE a metal bowl as it will be too hot to handle. Make a "well" in the middle of the meal.
• 3. Put a skillet on stove with enough oil to fry. Just use your judgement on this. Depending on your skillet, maybe an inch. (I just never give thought to the exact amount of oil).
• 4. When water is boiling hot...rolling hard boil....., slowly pour a little in the middle of the meal. Be careful and not let it splash on you. Just judge by the amount of cornmeal you use. Stir the meal into the water. It will get very thick. Slowly add more water until it is the consistency of thick cream of wheat of oatmeal. (The picture pretty well shows the consistency you want it to be.)
• 5. Once your skillet with the oil is hot enough for frying, using a large spoon (I use a heaping tablespoon-actual spoon and not a measuring spoon), drop the mixture into the skillet, being cautious not to splash the oil on you. You can gently spread out a little if it seems too thick. Allow it to fry 'til it loosens from the pan. This should be a golden brown. Then turn it and cook 'til that side is a golden brown, or deeper to your taste.
• 6. Carefully remove from skillet and put on paper towel lined plate. Serve and enjoy...
• 7. Note: When adding the boiling water, if you get it too "wet" you can still use the the mixture. It will take longer to cook and will be thinner as the water cooks off, and be crisper. It will also "spit and splatter" at you when it hits and cooks in the oil. I realize this is not giving "specific" measurements. It really doesn't matter if you use a cup or meal or 4 cups, for a crowd. As long as you have plenty of hot, boiling water and add it slowly. I never use all the teapot of water when I make it. But I make for a smaller number of people now. Please let me know if you have any questions.