Patti Labelle Hot Water Cornbread
As you can see, making Patti Labelle Hot water cornbread at home is not challenging with our straightforward guides. Let's take a quick look at the recipe summary table if you are a bit busy:
Servings 4
Calories 380kcal
Equipment
- 1 large cast iron pan
Ingredients
- 2 cups yellow cornmeal
- 2 cups Canola oil
- 2 cups hot water
- 1 ½ tsp salt
- 1 tsp sugar
- ¼ cup green onions (sliced)
- 2 tsp thyme leaves (fresh)
Instructions
Heat the oil
- Fill a large cast iron pan with oil until the sides are halfway up.
- Before frying, heat the Canola oil to a moderate temperature for 1 to 2 minutes.
- Avoid letting the oil sit in the pan for a long time.
Mix all ingredients prepared in advance
- While waiting for the heating oil, combine yellow cornmeal, sugar, salt, fresh thyme leaves, and sliced green onions in a bowl.
- Slowly pour hot water into this combination. Remember to stir well until the mixture is completely smooth.
Shape your cornbread
- Moisten your hands with water. Carefully press your batter into large tablespoonfuls with your hands.
Deep-fry cakes
- Cook your cornbread for approximately five minutes in batches once the Canola oil is hot.
- Cook each side well until golden and crisp brown. Remember to rotate halfway through.
Enjoy your dish
- After frying, you can use paper towels to drain your Patti Labelle hot water cornbread.
- It’s time to serve your delicious cake! You can eat them with your favorite condiments, such as ketchup or mustard.
Notes
Nutrition Facts (per serving)
- Calories: 380
- Total Fat: 26 g
- Saturated Fat: 2 g
- Monounsaturated Fat: 16 g
- Polyunsaturated Fat: 6 g
- Sodium: 553 mg
- Protein: 4 g
- Total Carbohydrates: 35 g
- Dietary Fiber: 3 g
- Sugars: 2 g
- Cholesterol: 0 mg
