Best Fats Waller Hot And Sassy Cornbread Recipes
FATS WALLER HOT AND SASSY CORNBREAD
Fats Waller was an American jazz pianist, organist, composer and comedic entertainer. Many songs he wrote or co-wrote are still popular, such as "Honeysuckle Rose", "Ain't Misbehavin'" and "Squeeze Me". 'He was known as the soul of melody....a man who made the piano sing...both big in body and in mind...known for his generosity...a bubbling bundle of joy'. Well, if he were still around, he'd write a song about this cornbread! Adpapted from The New Basics Cookbook.
Provided by Sharon123
Categories Quick Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400*F.
- Butter an 8" square baking pan.
- Toss the dry ingredients together in a mixing bowl.
- In another bowl, stir the cream style corn and all the rest of the ingredients together until smooth.
- Add half the liquid mixture to the dry mixture, stirring just until blended. Add the remaining liquid and again stir until just blended. Pour the batter into the prepared baking pan.
- Bake at 400*F. until the top is golden and a toothpick or knife inserted in the center comes out clean, about 25 minutes. Cool slightly in the pan before cutting into squares. Enjoy!
- Note:.
- For a dark, crisp crust, bake the batter in a preheated, greased cast iron skillet. Serve fresh and hot with sweet butter and honey!
Nutrition Facts : Calories 244.6, Fat 9, SaturatedFat 3, Cholesterol 56.1, Sodium 476.8, Carbohydrate 36.6, Fiber 2.8, Sugar 3.5, Protein 6.5
HOT WATER CORNBREAD
Hot Water Cornbread has long been a staple in Black American cooking, and in households throughout in the South. It's made with only a handful of ingredients, fried in fat instead of baked, and is more similar to a hush puppy than a bread. White cornmeal is preferred to yellow in the South, but you can use either as long as it's finely ground. Some just use cornmeal. Others add a little baking powder for added texture. But the magic ingredient is really the boiling water, which cooks and softens the cornmeal so that the frying is just to crisp and color the exterior. This dish is a favorite of my southern in-laws, who love to prepare it for each special occasion and many days in between!
Provided by Food Network Kitchen
Time 20m
Yield about 8 cakes
Number Of Ingredients 6
Steps:
- Heat about 1 cup of oil in a 10-inch cast-iron skillet over medium heat until a deep-frying thermometer registers 375 degrees F.
- Add the cornmeal, baking powder, salt and sugar to a medium bowl and stir to combine. Stir in the boiling water. If the dough is still too dry to come together, add more boiling water in 1-tablespoon increments.
- Using a 3/4-ounce cookie scoop, scoop the mixture into the palm of your hand and flatten into a 2-inch patty. Working in batches, fry the patties until lightly golden brown, 1 to 2 minutes on each side. Transfer the cornbread to a paper towel-lined plate using a fish spatula. Serve immediately.
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