Patti LaBelle is the most recognizable person in the world when it comes to cornbread. For many years, the African American community has relied on her hot water cornbread. This recipe only calls for a few simple ingredients, but the end product is delicious. I’ll give you a Patti Labelle Hot Water Cornbread Recipe in this blog post, and it’s really good.
The cornmeal gives the cornbread a tiny crunch, making it moist and fluffy. It makes the ideal side dish for any dinner or even a standalone snack. It’s time to sample hot water cornbread if you’ve never had it before. You won’t be let down!
Nothing compares to hot, fresh cornbread that has just been taken out of the oven. You can be sure the cornmeal will be delicious when it is prepared by none other than Patti Labelle. A classic southern dish that is suitable for any occasion is Patti Labelle’s hot water cornbread.
How to Make Patti Labelle Hot Water Cornbread
Patti Labelle developed this hot water cornbread recipe after getting the idea from her Louisiana-based grandma. While some people prefer their cornmeal savory, others prefer it sweet. But regardless of your taste, Patti Labelle’s hot water cornbread is undeniably delicious.
The outcome is a cornbread that is airy and fluffy and is ideal for serving with any dinner. Patti Labelle’s hot water cornbread is the perfect side dish for hearty bowls of chili or a heaping platter of ribs. So why not give it a shot the next time you’re craving something hearty and delectable?
Ingredients
- Two cups of oil for frying
- (2 cups) cornmeal (yellow)
- 1 1/2 tbsp. of salt
- 1 tbsp. of sugar
- Two teaspoons of chopped fresh thyme
- Two cups of water, boiled
- Green scallions, sliced, 1/4 cup
Instructions
- When heating the oil, keep it at a middle temperature. (Cast iron skillet).
- Cornmeal, salt, sugar, shallot, and thyme should be mixed together while the pot is being heated.
- After adding the boiling water to the concoction, give it a good stir until it is completely smooth.
- After spooning the batter, spread it out evenly with wet palms and a light touch. After the oil has been heated, you will need to flatten the pieces and fry them in sections.
- After the cornbread has reached the desired golden brown color, give it another 5 minutes on the other side. To serve, drain the food over a layer of paper towels, then transfer it to a serving plate.
What to Serve with Hot Water Cornbread
- Southern-Style Collard Greens: The earthy, slightly bitter flavor of collard greens pairs beautifully with the sweetness and crunch of hot water cornbread. Serve them seasoned with bacon or ham for an authentic Southern experience.
- Fried Chicken: Hot water cornbread and crispy fried chicken are a match made in comfort food heaven. The combination of textures and flavors is sure to satisfy your cravings.
- Buttermilk Biscuits: Soft, flaky buttermilk biscuits are a wonderful contrast to the crispy cornbread. They’re perfect for sopping up any gravy or sauce from your main dish.
- Honey or Maple Syrup: Drizzle warm honey or maple syrup over your hot water cornbread for a delightful touch of sweetness. It enhances the cornbread’s flavor and texture.
- Black-Eyed Peas: A serving of seasoned black-eyed peas provides a hearty and nutritious side to balance the meal. The mild, nutty taste complements the cornbread’s robust flavor.
Conclusion
A tasty and simple side dish that goes well with any dinner is Patti Labelle’s hot water cornbread. This cornbread is made with only four components and is fluffy and light with a hint of honey sweetness. Patti Labelle’s hot water cornbread is delicious whether you serve it as a side dish with a hearty stew or eat it as a nibble.
More Amazing Recipes
- Arthur Treacher Fish And Chips
- Italian Beef Egg Rolls
- Pioneer Woman Deviled Eggs Recipe
- Pioneer Woman Shredded Beef Tacos
Patti Labelle Hot Water Cornbread Recipe
Ingredients
- Two cups of oil for frying
- (2 cups) cornmeal (yellow)
- 1 1/2 tbsp. of salt
- 1 tbsp. of sugar
- Two teaspoons of chopped fresh thyme
- Two cups of water, boiled
- Green scallions, sliced, 1/4 cup
Instructions
- When heating the oil, keep it at a middle temperature. (Cast iron skillet).
- Cornmeal, salt, sugar, shallot, and thyme should be mixed together while the pot is being heated.
- After adding the boiling water to the concoction, give it a good stir until it is completely smooth.
- After spooning the batter, spread it out evenly with wet palms and a light touch. After the oil has been heated, you will need to flatten the pieces and fry them in sections.
- After the cornbread has reached the desired golden brown color, give it another 5 minutes on the other side. To serve, drain the food over a layer of paper towels, then transfer it to a serving plate.
Welcome! My name is Emma and you are on my Internet Kitchen. Delicious food is the common love of every foodie person. This site is to share friendly and appetizing recipes. We believe for a better life, you should need better food. So, keep visiting for updated information and recipes.
