Are you looking for the best Patti LaBelle hot water cornbread recipe? I have the best in the world!
You will know about the hot water cornbread if you’re from the south. Some people call it skillet bread or skillet muffins. If you dont know anything about the cornmeal recipe. Hot Water Cornbread is prepared with flavored cornmeal in boiling water.
The only thing missing from this recipe is boiling the water before adding it to your mix, so it remains a quick cornbread.
What’s in the Patti LaBelle hot water cornbread recipe?
Patti LaBelle hot water cornbread recipe ingredients:
- 2 cups cornmeal;
- 1/2 cup all-purpose flour;
- 3 tablespoons of sugar;
- 1 tablespoon baking powder;
- 1 teaspoon salt;
- 3 eggs, beaten;
- 1 cup buttermilk;
- 2 tablespoons canola oil;
- 1 cup boiling water.
How long does it take to cook the Patti LaBelle hot water cornbread?
It takes about 30 minutes. Prep time is 10 minutes, and cooking time is 20 minutes in total.
Generally speaking, it takes about 40 minutes from start to finish when making Patti Labelle. So, it is not that time-consuming. You can easily make it in a short time.
Patti LaBelle Hot Water Cornbread Recipe
- 2 cups Cornmeal
- 1/2 cup All-purpose flour
- 3 tbsp Sugar
- 1 tbsp Baking powder
- 1 teaspoon Salt
- 3 Eggs (beaten)
- 1 cup Buttermilk
- 2 tbsp Canola oil
- 1 cup Boiling water
- Get a large saucepan and pour 6 cups of water into it.
- Put 6 tablespoons of finely ground cornmeal into the sugar water mixture. You can use yellow, white, or red, depending on your preference.
- Wait for the water to boil, then lower the heat and let it simmer for about 5 minutes. Make sure you frequently stir with a wooden spoon. This is just to ensure no lumps or clumps in the mixture.
- Now, take off the stove and leave it to cool down a bit. You can do this by setting it in a bowl full of cold water.
- In the meantime, preheat your oven to 375 degrees F.
- Stir in 1 tablespoon of baking powder and 1 teaspoon of salt into the cornmeal mixture you just made earlier with sugar and ground cornmeal. If you desire, add 1 tablespoon of sugar into the mixture.
- Pour a cup of buttermilk and 3 beaten eggs into the cornmeal. After that, pour 1/4 teaspoon salt and 2 tablespoons canola oil into it. Stir well so that everything is nicely blended.
- In a large round baking pan or cake pan, pour in the boiling water.
- Now, you can pour the batter into the baking pan and then place it inside your oven (leave some room in between because cornbread tends to rise) and cook for about 20 minutes or until golden brown on top.
- Once done, remove from oven and let cool for about 5 - 10 minutes.
Hot water cornbread vs. regular cornbread?
The main difference between regular cornbread and hot water cornbread is that hot water cornbread has a moister crumb. It’s because you’re cooking it in boiling water, which creates steam inside the skillet – steamed items have a moist texture.
Hot water cornbread is cooked in boiling water, while on the other hand, regular cornbread is cooked by baking it in the oven, making it dryer than hot water cornbread. I’m sure you can think of other differences between the two, but this is the main difference.
The Patti LaBelle hot water cornbread recipe is excellent for those who want a moist and good texture. Here are some other differences:
1. Difference in texture:
Hot water cornbread has a moister crumb than regular cornbread, baked in the oven. Hot water cornbreads are not dry at all, and they are moist and fluffy. Also, hot water cornbread has a cake-like texture, while regular cornbread is crumbly like a muffin or quick bread.
2. Difference in moisture:
Hot water cornbread has more moisture than regular cornbread because it is cooked in boiling water. Hot water cornbread has a moist and springy texture, whereas regular cornbread isn’t that moist or springy.
3. Difference of taste:
The taste of hot water cornbread (moist and cake-like) is different from regular cornbread (crumbly like a muffin or quick bread).
4. Difference of color:
Hot water cornbread has a lighter, yellowish color than regular cornbread, which is whiter in color due to baking powder or baking soda.
5. Difference of oiliness:
You can feel less oily on your hands when you eat hot water cornbread because it turns out less fatty than regular cornbread because you don’t need to use as much oil when cooking hot water cornbread.
How do you make the best hot water cornbread?
1. Start with a dry-ish skillet and put it in the oven to heat up while you’re mixing the batter. This isn’t necessary, but you will find that your cornbread is better when you will do this.
2. Use a low-sided cast iron frying pan (don’t use anything else for this!)
3. Make sure you grease the pan well with shortening, lard, or butter. Go ahead and use all of them. They’re not expensive at all – it’s an 8-inch cast-iron frying pan, so it will only cost around $4-$5 to make this entire recipe.
4. Remember that it’s best to use a very thin layer of oil. Just enough to coat the pan.
5. Pour the batter in right after you mix it (this is important – don’t let it sit for too long, or it will lose its stickiness!) and make sure you pour it around the edges, not on top of the middle.
6. Bake it in the oven at 450-ish degrees for 15-20 minutes, or until it’s nicely browned and beginning to crackle.
7. Let it cool slightly before removing it from the pan (it will be too soft to serve if you do this immediately).
8. Cut into squares and enjoy!
Tips And Tricks For A Better Recipe
1. Don’t over-mix the batter! This makes it tough. Mix until all of the dry ingredients are moistened, don’t mix for too long after that or the baked cornbread won’t be as fluffy and soft in texture.
2. Use a cast-iron frying pan when making this recipe (don’t use anything else for this!)
3. Remember that it’s best to use a very thin layer of oil when greasing the pan – just enough to coat the pan.
4. Pour the batter in right after you mix it (this is important – don’t let it sit for too long, otherwise your cornbread will be tough and not as soft in texture), and pour it around the edges, not into the middle.
5. Bake in the oven at 450 degrees for 15-20 minutes, or until nicely browned and beginning to crackle (be careful not to burn it).
How do you make hot water cornbread crispy?
There’s a bit of a debate going on around here about how to get a crispy crust on your cornbread.
Some people prefer to swear by microwaving it for 10 seconds before serving, while some other says that if you mix butter into the batter and then pour a thin layer into the skillet, it will help to crisp it up.
Also, putting a little more oil in the pan before pouring the batter in is supposed to help.
Can you cook hot water cornbread in a frying pan?
Yes! You can cook this dish in a frying pan or iron skillet! While I do think it’s best made in a cast-iron frying pan, that’s not to say you couldn’t use any other kind of skillet.
It might take a few tries to master this recipe if you’ve never made cornbread before.
So, do you already know how to prepare this delicious recipe? Please, feel free to share your pinion in the comments below!