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Tuesday, February 20, 2007

Thyme & Basil Hot Water Cornbread

2 C Corn Meal
1 tsp salt
1 egg
1 C boiling water
1 tsp fresh basil chopped
1 tsp fresh thyme chopped
zest of 1 lemon
1 tsp vegetable or canola oil
3 C vegetable oil

Place Meal and salt in a bowl. Add hot water and the egg. Stir, completely incorporating the egg. Add basil, thyme, zest and oil. Heat remaining oil in large cast iron skillet to about 300 - 325. Place a heaping tablespoon of the batter into the hot oil. Fry until golden brown. Drain on paper towels.

For extra added flavor crumble fried bacon or pancetta to the batter before frying.

Recipe courtesy of Demetria Dixon ©2006

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