"Fried Hot-Water Cornbread Bites"

It has been a busy few days or more of work on a cake for a baby shower along with all of the work me and my Sweetie are doing on the new Travel Business we started at "Superior Travel Destinations"

Everything has been coming along great but between the two projects, I haven't had the extra time or energy leftover after work for my regular cooking, let alone my blog..

So it's not every day that you have time to make some over intricate or "wow" meal; but sometimes, just sometimes, you get to wanting something simple and delicious..

When I think of that I think of Southern Comfort Style cuisine; ribs, pulled pork, red beans & rice, and cornbread..

Mmm, cornbread...

I don't know what it is about it but something in the taste of that buttery sweet goodness of cornbread makes it something I rarely pass up-no matter what kind of health or diet kick I might be on at the time..

It's really kind of funny if you think about it, but a boy from New York could live on southern comfort food for life-must've been New Orleans, the tastes, the sounds, the smells. I just can't get it out of my soul..

So enjoy these little bites of cornbread heaven and serve them next to your Jambalaya, Pulled Pork, Country Ribs or heat them up for breakfast with some Coffee & Chicory, Eggs and Andouille Sausage..

If you do, I'm sure that you'll find them "Definitely Delish"

 

"Fried Hot-Water Cornbread Bites"

Ingredients:
2 cups fine fresh Cornmeal
1/2 cup White Sugar
2 tablespoons of Baking Powder
1/3 cup of melted Butter
1 teaspoon Vanilla extract
1 1/2 teaspoons of fine Sea Salt or Himilayan Salt
2 cups, or more of Boiling Hot Water (as much as is needed to reach a batter like consistency)
Vegetable Oil for cooking

Directions:
1. In a large bowl combine the corn meal, baking powder, sugar, salt and stir to combine. Add melted butter and vanilla; then add boiling water, starting with about 1 1/2 cups of boiling water. Carefully stirring to combine..
2. Continue adding additional boiling water until a batter like consistency is reached. It should be pour-able, like pancake batter. (Different corn meals will require different amounts of water. Start with less and add more if you need it.)
3. I used an ebeliskiver pan to make small rounded bites. Heat on medium to medium high, brush with vegetable oil and pour batter into the rounded circles, as it starts to set gently flip the individual bites and cook till done.. 4. Should only take 4 to 6 minutes cooking time total depending on stove-top. If needed start with one to test your timing to completion before making an entire batch. (See Notes for Options)

Notes:
1. If you do not own an ebelskiver pan, add approximately a 1/4 inch of vegetable oil to a pan and heat to around 350 degrees Fahrenheit. Add about a 1/4 cup of batter to heated oil and cook till browning (3-4 minutes) then gently flip and cook and additional 3 minutes working in batches to retain oil temperature..
2. An option for the ebelskiver pan version is to cut out marble size squares of butter and freeze them for 30 minutes inside the freezer. Partially fill the ebelskiver pan with batter and as it cooks add frozen butter to center, gently pressing it into cooking batter--then covering with more batter before flipping, to add a kick of melty butter flavor to the center of each bite. (I did this myself, and it was delicious.)