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?