Fried Hot Water Cornbread Cakes
Hot water cornbread cakes are prepared by frying shaped cornmeal dough in hot fat until golden.
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Instructions
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Start boiling water and salt in a saucepan.
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Remove from heat, then stir in cornmeal, bacon drippings or butter, and optional sugar until a stiff dough forms.
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Allow the dough to cool for 10 to 15 minutes until handleable.
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Shape the cooled dough into palm-sized cakes.
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Heat a heavy skillet with shortening or bacon drippings over medium heat.
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Fry the cakes in the hot skillet until browned on both sides, repeating for all cakes.
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Serve hot.
Nutritional Info (per serving)
Calories:
231 kcal
Carbohydrate:
38 g
Cholesterol:
5 mg
Fiber:
4 g
Protein:
4 g
Saturated Fat:
3 g
Sodium:
238 mg
Sugar:
0 g
Fat:
8 g
Unsaturated Fat:
0 g