Name: Patti Labelle Hot Water Cornbread Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: Canola Oil; Yellow Cornmeal; Salt; Sugar; Thinly Sliced Green Onions; Fresh Thyme Leaves; Water

Table of Contents

It’s hard to believe that hot water cornbread is one of the simplest and most delicious meals you can make. You may not be sure why people like it or how it first became popular, but it first started appearing in cookbooks written in the 1800s. It’s a great way to use up any leftover ingredients in your refrigerator, and its low cal count means you can always have cornbread on hand for busy weeknights.

Patti Labelle (aka Patti’s Hot Water Cornbread) was one of my favorite dishes growing up. My family really loved the cornbread, but it wasn’t until I moved to California several years ago when I began experimenting with the recipe that I began to truly discover its true beauty. Patti’s Hot Water Cornbread is truly a family favorite, and it’s something that you can really trust.

Patti LaBelle makes delicious cornbread that is sure to have you coming back for more. This cornbread is low in calories and has a rich taste. It’s a great way to satisfy a sweet tooth and a nourishing treat.

How to make a Patti Labelle Hot Water Cornbread

Here’s a quick and easy recipe for an easy and delicious Patti LaBelle hot water cornbread. This recipe requires just a few ingredients and takes only about 10 minutes to prepare. This is an excellent dish for those more health-conscious families. Use premade cornbread mix and combine it with water and oil, and you’ll have an excellent and easy Patti LaBelle hot water cornbread recipe.

Ingredients

Canola Oil, Two Cups
Yellow Cornmeal, Two Cups
Salt, One and a Half Teaspoons
Sugar, One Teaspoon
Thinly Sliced Green Onions, One-Fourth of a Cup
Fresh Thyme Leaves, Two Teaspoons
Water, Two Cups

Instructions

Step 1:

Put enough oil into a large cast-iron skillet to come halfway up the sides. Bring the oil to a medium-high temperature.

If the oil lingers too long, the surface of the batter will burn off too fast and the insides will remain undercooked.

Undercooked batter will not be liked by anyone. Heat the oil no more than 1-2 minutes before frying.

Step 2:

Yellow cornmeal, salt, sugar, green onions, and thyme should be mixed together. Add the hot water and stir until smooth.

To ensure that the batter has a good texture, this step is required. This will prevent lumps from forming.

Step 3:

Carefully flatten the batter using moistened hands. Once the oil is hot, cook in batches for 5 minutes, rotating once, until crisp and golden brown.

Drain using paper towels. Serve with your favorite condiments.

Note:

Since this is a savory dish, you can finely chop more vegetables in small amounts and make sure the batter is evenly spread out.

It is important to have a smooth batter that is free of lumps. Cornbread should have a texture that feels crispy yet soft when biting into it. Prepare this dish accordingly.