Patti Labelle’s Hot Water Cornbread Recipe

Patti La Belle She is best known as a singer-songwriter for the legendary vocal group Patti LaBelle and the Bluebelles.. But her career has extended far beyond the song and she has entered the realms of acting and, above all, cooking.

She has published numerous cookbooks detailing her favorite recipes.ranging from savory desserts to classic American soul food.

One of her best recipes is a southern-influenced cornbread dish. dating back to Native Americans.

Today we are going to show you how to make this quick and easy cornbread meal at homeso you can try some of this American staple for yourself.

How to make Patti Labelle’s Hot Water Cornbread

Cornbread is a nice, simple, and easy-to-make type of bread that typically uses cornmeal and eggs, which are then baked.

What makes Patti’s recipe unique is that it uses boiling water as part of the batter, which is then fried like little bread patties instead of the traditional way of baking it in a pan.

This creates that wonderful browned exterior and also retains a degree of moisture that the baking process tends to remove in regular cornbread.

It’s super easy to make and totally delicious. Give it a try today as it only takes 15 minutes to cook!

Ingredients:

  • 2 cups of canola oil
  • 2 cups of yellow cornmeal
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of sugar
  • 1/4 cup finely chopped green onions
  • 2 teaspoons fresh thyme leaves
  • 2 cups of water

Number of servings 4

Instructions

Depending on where in the United States you are, you will find all kinds of variations of cornbread. Sometimes they are made more salty and can be flavored with things like pork rinds, which are more enjoyed in the southeast.

If you go further north, they tend to prefer a sweeter cornbread made with molasses or sugar.

We went for a sweeter cornbread for this recipe, but of course, if you think you want a slightly different flavor, be sure to check out our ingredient substitutions, as you can definitely play around with this dish!

Step 1:

Put the canola oil in a skillet (ideally cast iron to ensure as even heat distribution as possible) over medium-high heat.

Step 2:

Try not to let the oil heat for too long, otherwise the outside of the cornbread will cook too quickly before the center has cooked properly.

The key here is to only heat the oil for 1-2 minutes and start frying earlier. This allows time for the oil to work its way through the cornbread completely and ensures even frying.

Step 3:

While the oil is heating, mix together the yellow cornmeal, salt, green onion, sugar, and thyme. Mix all these initial ingredients well.

Step 4:

Now add the boiling water to this mixture (if possible directly from the kettle) and stir everything well until it is as smooth as possible.

The smoother it is, the better, because if you don’t mix everything properly, lumps can form that make cooking difficult.

Step 5:

Once the batter is well mixed, quickly wet your hands and flatten them into smaller patties. The exact size of them is not too important, so you can size them to your liking.

However, try not to make them too tall, as they have to be fully cooked.

Step 6:

Start frying them in appropriately sized batches. There’s no hard and fast rule here, but you don’t want the oil to get too cold, so use your best judgment to fry an appropriate amount each batch.

Step 7:

Fry for about five minutes each, making sure to turn them halfway. You should see the exterior turn a nice golden color.

Step 8:

Remove from the pan and use some paper towels to help drain the excess oil and make them a little crispier.

They are ready to serve! Enjoy them with your favorite seasonings and garnishes.

Ingredient Substitution

Depending on where you live, hot water cornbread recipes can vary greatly, from being a dessert made with sweet molasses to a savory meal that uses cooked pork rinds and sometimes mashed potatoes with grated cheese.

Here are some suggestions to help inspire you with ideas on how you can play around with your cornbread recipe and explore different flavors.

Grapeseed/vegetable oil

Not everyone has canola oil lying around, and the recipe calls for a fair amount. Fortunately, it is very easy to change to another type of oil that can be used in a simple 1:1 replacement ratio. This includes grapeseed, vegetable, and even sunflower oil.

All of them are fairly neutral in flavor and won’t distort the flavor of your cornbread noticeably.

Cornmeal

Can we still call this cornbread if we substitute the cornmeal? In any case, grits and yellow cornmeal are incredibly similar, and are in fact made with the same basic ingredients and the same process.

The only real difference is that grits are a bit coarser and unrefined, which makes them slower to absorb water.

The way to counteract this is to delay heating the oil and instead mix the ingredients and hot water first, then heat the oil. By the time it’s up to temperature, that mixture should have set and be almost indistinguishable from regular cornmeal.

pork rinds

Want to make your cornbread a little more southern-inspired and less sweet?

Substituting sugar for some delicious pork rinds is a super simple and easy way to turn it into a delicious and flavorful dish. Although not exactly healthy, for anyone who wants to avoid sugar, this is definitely the way to go.

Just make sure that if you want to cook with meat, it’s nice and fresh.

With what to accompany Patti Labelle’s hot water cornbread

Cornbread is a great side dish to bolster all kinds of main dishes. It is usually served with some type of meat, such as fried chicken and sauce to offer that counterpoint to the rich and juicy flavor of the meat.

But it also works great with things like soups. Here are some suggestions to get you started.

pot roast

Pot roast is a wonderfully hearty meal associated with southern cooking that pairs wonderfully with cornbread.

A good trick is to place some cornbread in the bottom of the bowl, then toss the roast beef on top.

Vegetable soup

The soup and cornbread are one of the best pairings. Use some of that drier, sweeter cornbread to enhance the flavor of that rich, slightly oily vegetable soup. It will be hard to find someone who doesn’t like it.

How to Reheat Cornbread in Hot Water from Patti Labelle

Cornbread is very easy to make, and often you’ll find yourself with too much of it and need to save some for later. Here we explain how to reheat it.

How to Reheat Patti Labelle’s Hot Water Cornbread in a Pot

Add a little canola oil (or your preferred cooking oil) to a pot and heat over medium-high heat.

Add the cornbread burgers and fry for about 1-2 minutes. Then flip them over and cook another minute on the other side, and it should be piping hot.

How to Reheat Patti Labelle’s Hot Water Cornbread in the Microwave

Cornbread tends to get soggy when microwaved. To help counteract this, wrap the empanadas in damp paper towels and microwave for about 30 seconds. They should be quite firm and still moist enough.

How to Reheat Patti Labelle’s Hot Water Cornbread in the Oven

Preheat oven to 350 degrees F. Wrap cornbread in foil and bake for about 15 minutes. Take them out of the oven and give them about five minutes to cool before serving.

How to Reheat Patti Labelle’s Hot Water Cornbread in an Air Fryer

Preheat the air fryer to about 320 degrees F and place the cornbread in the fry basket. Cook it for 3-4 minutes, and it should be piping hot. However, keep an eye out in case the edges start to burn.

You can take the basket out after 2 minutes and shake it well so it reheats more evenly.

How to Store Patti Labelle’s Hot Water Cornbread

Cornbread keeps pretty well if you need to save it for later. The main concern, especially if it’s still warm, is that any kind of cold refrigeration will cause moisture to build up and become soggy.

We can counteract this mainly by making sure it cools down to room temperature first, as well as wrapping it in plastic wrap to protect it from the cold.

Store in the fridge

Once cooled and wrapped, place inside an airtight container (or a food bag will work as well) and refrigerate.

It will keep for about a week in the fridge.

Store in the freezer

Once the cornbread has cooled and wrapped, place it in a heavy-duty freezer bag for storage to keep it fresh longer.

Once frozen this way, it will keep for about three months.

Patti Labelle’s Hot Water Cornbread Recipe

Fancy a classic American side dish? Patti Labelle’s delicious cornbread recipe is unique in that it is made with hot water and deep-fried, giving it a delicious golden coating like no other. It’s super easy to do so give it a try!

Prep Time5 mins

cook time10 mins

total timefifteen mins

Dish: Appetizer

Kitchen: American

keyword: Patti Labelle’s Hot Water Cornbread Recipe

Serving: 4

calories: 1302kcal

Author: Antonella

  • 2 cups of canola oil
  • 2 cups of yellow cornmeal
  • 1 ½ teaspoon of salt
  • 1 teaspoon of sugar
  • ¼ cup finely chopped green onions
  • 2 teaspoons fresh thyme leaves
  • 2 cups of water
  • Put the canola oil in a skillet (ideally cast iron so the heat is distributed as evenly as possible) over medium-high heat.

  • Try not to let the oil heat for too long, otherwise the outside of the cornbread will cook too quickly before the center has cooked properly.

  • The key here is to only heat the oil for 1-2 minutes and start frying sooner. This allows time for the oil to fully penetrate the cornbread and ensures even frying.

  • While the oil is heating, mix together the yellow cornmeal, salt, green onion, sugar, and thyme. Mix all these initial ingredients well.

  • Now add the boiling water (ideally straight from the kettle) to this mixture, and stir well until as smooth as possible.

  • The smoother it is, the better, because if you don’t mix everything properly, lumps can form that make cooking difficult.

  • Once the batter is well mixed, quickly wet your hands and flatten them into smaller patties. The exact size of these is not too important, so you can size them according to your preferences. Try not to get them too tall though, as they need to be fully cooked.

  • Start frying them in appropriately sized batches. There’s no hard and fast rule, but you don’t want the oil to get too cold, so use your best judgment to fry an appropriate amount each batch.

  • Fry for about five minutes each, making sure to turn them halfway. You should see the exterior turn a nice golden color.

  • Remove them from the pan and use a few paper towels to help drain off any excess oil and give them a little more crispiness.

  • They are ready to serve! Enjoy them with your favorite seasonings and garnishes.

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