Bread Recipes

Hot Water Corn Bread

This is a real Southern dish.

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Yield: 16 to 24 pones

Ingredients

  • 2 cups yellow, self-rising cornmeal
  • 1 small firm tomato, finely diced
  • 1 jalapeno pepper, diced
  • 1/2 bell pepper, diced
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1/2 cup onion, diced
  • 1 1/2 cups boiling water

Instructions

  1. Combine dry ingredients.
  2. Stir in vegetables.
  3. Add enough boiling water to make cornmeal mixture the consistency of stiff batter.
  4. Roll small amounts of dough between palms to form 2 inch corn pones.
  5. Drop into deep fat fryer, or at least 1 inch of hot oil in a skillet. Fry until crisp and golden.
  6. Remove, drain and serve with molasses.


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