PATTI LABELLE HOT WATER CORNBREAD RECIPE RECIPES

Steps:

• Pour water in a deep skillet, boil for 2-3 minutes.
• Heat frypan with oil on medium-high heat. In that time while oil is kept for heating combine the ingredients.
• Add cornmeal, white sugar, onion paste, salt, chopped thyme, and black pepper, stir few seconds. Slowly pour boiling water into cornmeal and continue stirring until it is smooth and dense.
• Take a spoonful or a scoop of batter in hand soaked in water, make 1 inch thick and round shape then arrange the unbaked cornmeal bread into hot oil to fry. Put 6-7 at a time, cook for 10 minutes. When 1 side is done frying after 4-5 minutes flip it and fry the other sides another 4-5 minutes on medium heat. Once it is brown remove cornmeal bread from heat.
• Keep the fried cornbread on a plate with a paper towel because the paper towel soaks extra oil.
• Once all the bread is done frying serve hot.

Steps:

• Cook cornbread according to package directions. Cook for the minimum time and don't let cornbread brown as much as you normally would. Cut it up into pieces and after cool enough to handle then crumble it up leaving no large chunks and transfer to a very large mixing bowl. (I use the bowl from my Kitchen Aid).
• In a microwaveable bowl (I use my four cup Pyrex measuring cup) put in your onion and celery and 1 cup of water. Microwave for 5-8 minutes until celery and onion are soft depending on how finely you sliced them. (keep the vegetable broth! it adds a of flavor!) Drop in the butter and let melt.
• Combine all ingredients in the mixing bowl and mix well until cornbread has absorbed most of the liquids. It will be a little soupy but don't worry about it. Pour into a sprayed 9x13 casserole dish and bake at 425 for 30 minutes.
• The center might still be a little wiggly but that is ok. It will set up nicely as it cools.
• I cook in glass Pyrex cookware so if you are using a dark metal 9x13 casserole pan the cooking time might need to be less. I really don't know. Sorry.