My uncle Bill's recipe for a quick, no-bake cornbread.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.

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  • Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.

  • Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

Nutrition Facts

218 calories; protein 2.5g 5% DV; carbohydrates 27.4g 9% DV; fat 10.8g 17% DV; cholesterolmg; sodium 61.5mg 3% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2016
This is very similar to my family's Hoe cakes. We use white cornmeal but otherwise it's the same:) I discovered weisenberger mill unbolted white cornmeal and it's pretty similar to the meal the family ground themselves. A little coarser but still yummy! Read More
(2)

Most helpful critical review

Rating: 1 stars
02/28/2020
I did not like it Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/29/2016
This is very similar to my family's Hoe cakes. We use white cornmeal but otherwise it's the same:) I discovered weisenberger mill unbolted white cornmeal and it's pretty similar to the meal the family ground themselves. A little coarser but still yummy! Read More
(2)
Rating: 1 stars
02/28/2020
I did not like it Read More
Rating: 4 stars
06/15/2019
I have been looking for the method I learned in N.C. years ago. This is the closest. The method (no recipe) was to put stone ground cornmeal in a bowl with salt and add hot water from the tap stirring it in with your index finger until it felt right - not too thick and almost pourable as pancakes. Let it rest and then correct salt to taste and adding more hot water if needed. Spoon into hot oil in cast iron skillet on med. heat until brown and then turn and finish on the other side. Serve warm with butter. Sometimes a T. of white flour was added but I don't remember why. They were delicious with fried fish and became a tradition for our family Thanks for having a taste of my past. P.S. I would experiment with minced onion in the batter for a change. Submitted by: LaVada Roufs Read More
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