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Wednesday, November 28, 2012

Hot Water Corncakes can be a High Falutin Appetizer topped with Whatever Suits Your Fancy

They’re crunchy on the outside and moist within. It’s about the easiest recipe that ever was, but that doesn’t keep them from being good. Serve them hot and it you dare, slather a little butter on top before you bite into it. If you want to uptown it - let it be the base for an appetizer and just top it with whatever suits your fancy.
Granny’s Hot Water Cornbread
1 cup Self-Rising White Corn Meal
1-1/4 – 1-3/4 cups boiling water
1/4 teaspoon sugar (optional)
Shortening and bacon grease for frying
Heat about 1/8 inch shortening & bacon grease in a heavy skillet. Measure corn meal into a bowl. Add sugar, if desired. Stir in boiling water to make batter the consistency of grits. When grease is hot, drop batter in by spoonfuls. Fry over medium heat until brown on one side, then turn and fry until brown on the other side. Serve hot.

Top with whatever suits your fancy! Pass on a Silver Tray or Serve on a Wood Slab Tray or from an Iron Skillet - it makes no difference, these little jewels will be a hit!
South Cream and Chives
Caramelized Onion and Cream Cheese
Country Ham and Tomato Marmalade
Smoked salmon, Crème Fraîche and Chives
Sour Cream, Caviar and Grated Boiled Eggs
BBQ Pork and Sauce
Fried Chicken Nugget and Gorgonzola Sauce

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