Chef Iccha Devi Ra shares her tastey recipe for hot water corn bread.
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262 per serving
- 1 cup cornmeal
- 1-1/2 scalding hot water
- 4 tablespoons butter
- 1 teaspoons sugar
- 1/2 teaspoons salt
In a saucepan bring water and the butter to a rolling boil. Pour over the dry ingredients and stir well. As soon as you are able to handle the mixture form the mixture into small palm sized balls and flatten. Shallow fry them in clarified butter or vegetable oil til golden brown. Serve hot, either with maple syrup or as a side to a savory meal.