Momma’s Hot Water Cornbread

First. Before anyone who ever reads this gets some idea that I’m a cook, let me correct your mistaken assumption. I make food. I throw things together that sometimes turn out to be edible. And sometimes they aren’t. I abhor measuring spoons, measuring cups and measuring in general. It makes for some interesting concoctions… and the funny thing is, if I do manage to whip up something  decent, I typically can’t repeat it exactly. Yes. I see the irony. Do I plan on changing my behavior? Nope.

But Momma’s Hot Water Cornbread is different. I was taught to make it without measurements, so I’m actually able to recreate it on a regular basis. When my kids and I are in the mood for Southern comfort food in a hurry, this dish goes from prep to plate in less than 15 minutes.

The Ingredients: Boiling water, corn meal mix, salt, pepper, garlic powder, chopped sweet onion, peanut oil

The Instructions: Combine about a cup and a half of corn meal mix with a dash of salt, a generous couple of shakes of pepper, a smidgeon of garlic powder and a handful of chopped onion. Slowly add boiling hot water and stir with a spoon until it all sticks together. Heat a little over a 1/4 inch of peanut oil in your skillet to around 400°F. Form the corn meal mixture into patties and fry until brown on the outside and done on the inside (two to three minutes each side).

I severed these with canned French-style green beans and canned red beans and rice with some chicken added. The kids cleaned their plates. Success!

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One response to “Momma’s Hot Water Cornbread

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