Patti LaBelle is well-known for her singing and cooking performances. However, her new frozen food line, Patti LaBelle’s Soul Food, has become the buzz of the town. Among all of them, Patti LaBelle’s hot water cornbread has gained a lot of popularity.

Since cornbread comes in packets and it’s becoming more difficult for consumers to prepare it at home, famous chef Paula Deen has released her delicious Hot Water Cornbread recipe. Which is extremely simple to prepare and can be cooked at any time of the day.

So, today we’re going to show you how to make Patti LaBelle’s famous hot water cornbread. Stay with us until the conclusion to learn all of our favorite Patti LaBelle’s unique tricks and tips.

Patti Labelle Hot Water Cornbread Recipe

Recipe by Lindsay G. Cabral

0.0 from 0 votes

Cuisine: AmericanDifficulty: Intermediate

Servings

2-3

servings

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

Cornbread is extremely popular in the southern United States. There aren’t many dishes that aren’t enhanced by a golden brown griddle of it. However, there are a few different ways to make this bread. One of the most important of these is Hot Water Cornbread.

Fried cornbread is prepared in a variety of ways by Southerners. But this simple fried cornmeal dish is incredibly simple to prepare. It’s a terrific side dish for homemade vegetable soup, and it’s also great piled high with greens or beans.

So, let’s make the corn breads!

Ingredients

2 cups yellow cornmeal
1 ½ cup hot water
2 cups of canola oil
1 teaspoon of salt
1 tablespoon of sugar
Tools
1 large bowl
Frying pan
1 Spatula
1 pot
A whisk

How to Cook Patti Labelle Hot Water Cornbread

In a medium sized frying pan, heat the canola oil over medium to high flame for 1-2 minutes before frying. This will keep your prep time ready.
In a large mixing bowl put all the dry ingredients together. Which means combine the yellow cornmeal, salt and sugar and mix them using a whisk or your hand.
Set a medium sized pot on the stove and pour one and half cup of water in it and bring it to boil. Then remove the water from heat and set it aside.
Now carefully add hot water in to the cornmeal mixture. Combine the cornmeal and hot water using a big spoon. Make sure the batter has no lumps and a great texture.
Using a big spoon, form the cornmeal into patties. You can also use your hand, but moisten it first before handling the hot cornmeal. Alternatively, dampen your hands and flatten the batter into large table spoonfuls.
Now check if the oil is heated, make sure it reaches 350 degree Celsius of heat. Now fry your bread roughly two and half minutes on each side. Flip them over once you see a faint browning on the edges. Use little less oil if you wish to accelerate the process. They’ll cook faster and crisp up quicker.
Cook till golden brown on the outside but still tender in the center. The best thing about these breads is that they have a beautiful exterior crust yet are mushy in the middle.
After cooking all the cakes finely remove them from the pan and place them on paper towels to remove excess oil. Serve along with your favorite condiments.

Recipe Video

Notes

The recipe can be made with traditional or self-rising cornmeal mix.
For frying, sunflower and canola oils work well, while lard is a traditional selection for this dish.
If you have bacon drippings on hand, cook the corn cakes in them for an added hint of old-fashioned taste.

How to Freeze and Store the Extra Hot Water Cornbread

Suppose you’re so busy that it’s difficult for you to prepare these delicious hot water corn bread on a daily basis. Or you’ve cooked a lot of them and don’t want to eat them all in one sitting.

If that seems to be the case, you can freeze and save them using the following methods:

The cornbread patties can be stored in an airtight jar at room temperature for a few days.
Microwave or bake them to warm them up.
You can also make a big quantity and store some of the cakes in the freezer.
Allow it cool completely before covering in foil and storing in a freezer bag.
Eat within the next few months, whereupon reheat in a foil-wrapped microwave.

Conclusion

This Patti LaBelle hot water cornbread recipe is super classic yet so much easy to cook. I really hope you all give this delicious recipe a try. Thanks!