Hot Water Cornbread, Reinvented

Crispy Pork Belly, Tasso – Hot Water Cornbread, Braised Apples, Muddy Pond Sorghum

As so frequently happens, I was thinking of and evaluating my post on hot water cornbread. I wanted to formalize it a bit and dress it up.

We dry braised the pork belly like Michael Schwartz, pressed it like David Chang and fried it like the Minnesota State Fair.

I used a 4-1 ratio of S.C. Adluh cornmeal and White Lilly Self Rising Flour, sweetened it with a 1/2 cup of refined sugar and folded in 1/4 pound diced, rendered tasso ham we cured in house. Not bad, but still not Kleer Vu.

I woke up the other night wondering if they use a box mix with traditional hot water method?

About Chef Forrest Parker

A devoted evangelist of all things South Carolina, Chef Forrest Parker is a long time licensed tour guide for the City of Charleston and was named a 2016 SC Chef Ambassador by Governor Nikki Haley. More to come...
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2 Responses to Hot Water Cornbread, Reinvented

  1. Louis Osteen says:

    It’s always been my (and a lot of others) idea that when you add sugar to cornmeal, you’ve got cake.
    Are you aware that James Clark is going to the Carolina Inn in Chapel Hill?

  2. gumpchezgump says:

    True. The cornbread I grew up with was sweetened at the table, not in the mix. There must be a dividing line somewhere, though, as much of the cornbread I had in Nashville was sweet, though the corn cakes were not.

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