Thread: Hot water cornbread, goes with ketchup

"Christopher M." wrote in message news:k350bt$ul$[email protected]..

I was researching the small number of foods that go with ketchup when I came
acress "hot water cornbread".
(snippage)

Also known as cornmeal griddle cakes. It's not cornbread, it's cornmeal
pancakes.

Jill

In article <[email protected]>,
"jmcquown" <[email protected]> wrote:

> "Christopher M." wrote in message news:k350bt$ul$[email protected]..
>
> I was researching the small number of foods that go with ketchup when I came
> acress "hot water cornbread".
> (snippage)
>
> Also known as cornmeal griddle cakes. It's not cornbread, it's cornmeal
> pancakes.

No, it's not. The "cakes" are much thicker -- 1/2" or so -- and the
"mush" you make them from is much too stiff to pour. You form them in
hand, and put them in a pan with a bit of oil. When done, you split them
and slather on butter.

Here's my grandmother's recipe:

Scalded Cornbread

Ingredients:

1 1/2-2 cups white cornmeal
1 tsp. salt
water, boiling
2-3 Tbsp. fat, for cooking

Directions:

Pour water into meal and salt until stiff enough to form into cakes with
hands. Turn on the cold water tap; run hands under water to prevent
scalding yourself, and to prevent the meal from sticking. Form
hand-sized cakes 1/2" to 3/4" thick.

Put into medium-hot fat, and cook until they begin to brown; turn and
cook other side. They won't brown uniformly; don't worry. I don't
remember, but suspect cooking time would be around 10 minutes a side;
you want to get the middle cooked.

Isaac

"isw" <[email protected]> wrote in message
news:isw-BCF5E7.23262516092012@[216.168.3.50]...
> In article <[email protected]>,
> "jmcquown" <[email protected]> wrote:
>
>> "Christopher M." wrote in message news:k350bt$ul$[email protected]..
>>
>> I was researching the small number of foods that go with ketchup when I
>> came
>> acress "hot water cornbread".
>> (snippage)
>>
>> Also known as cornmeal griddle cakes. It's not cornbread, it's cornmeal
>> pancakes.
>
> No, it's not. The "cakes" are much thicker -- 1/2" or so -- and the
> "mush" you make them from is much too stiff to pour. You form them in
> hand, and put them in a pan with a bit of oil. When done, you split them
> and slather on butter.
>
> Here's my grandmother's recipe:
>
> Scalded Cornbread
>
> Ingredients:
>
> 1 1/2-2 cups white cornmeal
> 1 tsp. salt
> water, boiling
> 2-3 Tbsp. fat, for cooking
>
> Directions:
>
> Pour water into meal and salt until stiff enough to form into cakes with
> hands. Turn on the cold water tap; run hands under water to prevent
> scalding yourself, and to prevent the meal from sticking. Form
> hand-sized cakes 1/2" to 3/4" thick.
>
> Put into medium-hot fat, and cook until they begin to brown; turn and
> cook other side. They won't brown uniformly; don't worry. I don't
> remember, but suspect cooking time would be around 10 minutes a side;
> you want to get the middle cooked.
>
> Isaac

Thanks for the recipe.

I'm having some deja vu with these fried corn cakes. Maybe I'm thinking of
an American Indian recipe.

It's funny how few things go with ketchup.


W. Pooh (AKA Winnie P.)

On Sep 17, 10:10*am, "Christopher M." <nospam_flibb...@floo.com>
wrote:
> "isw" <i...@witzend.com> wrote in message
>
> news:isw-BCF5E7.23262516092012@[216.168.3.50]...
>
>
>
>
>
>
>
>
>
> > In article <abn5hbFnhn...@mid.individual.net>,
> > "jmcquown" <j_mcqu...@comcast.net> wrote:
>
> >> "Christopher M." *wrote in messagenews:k350bt$ul$[email protected]..
>
> >> I was researching the small number of foods that go with ketchup when I
> >> came
> >> acress "hot water cornbread".
> >> (snippage)
>
> >> Also known as cornmeal griddle cakes. *It's not cornbread, it's cornmeal
> >> pancakes.
>
> > No, it's not. The "cakes" are much thicker -- 1/2" or so -- and the
> > "mush" you make them from is much too stiff to pour. You form them in
> > hand, and put them in a pan with a bit of oil. When done, you split them
> > and slather on butter.
>
> > Here's my grandmother's recipe:
>
> > Scalded Cornbread
>
> > Ingredients:
>
> > 1 1/2-2 cups white cornmeal
> > 1 tsp. salt
> > water, boiling
> > 2-3 Tbsp. fat, for cooking
>
> > Directions:
>
> > Pour water into meal and salt until stiff enough to form into cakes with
> > hands. Turn on the cold water tap; run hands under water to prevent
> > scalding yourself, and to prevent the meal from sticking. Form
> > hand-sized cakes 1/2" to 3/4" thick.
>
> > Put into medium-hot fat, and cook until they begin to brown; turn and
> > cook other side. They won't brown uniformly; don't worry. I don't
> > remember, but suspect cooking time would be around 10 minutes a side;
> > you want to get the middle cooked.
>
> > Isaac
>
> Thanks for the recipe.
>
> I'm having some deja vu with these fried corn cakes. Maybe I'm thinking of
> an American Indian recipe.
>
> It's funny how few things go with ketchup.
>
> W. Pooh (AKA Winnie P.)

What's so funny about it?