Dropped Cornbread
Ingredients
Directions
Sift 2 cups cornmeal, 1 teaspoon salt, and 1 teaspoon sugar together.
Pour the sifted mixture over 2 cups boiling water; let stand fifteen minutes until it cools.
Drop spoonfuls into hot fat and fry until delicate brown.
(Optional) Add a little sweet milk to the water if desired.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Cornmeal (in the method)
- Forms the body of the batter and sets into a firm crumb when fried.
- Boiling water
- Hydrates and gelatinizes the cornmeal starch, giving the batter a cohesive, soft texture.
- Sugar
- Adds sweetness and helps the surface brown during frying.
The step that matters
Drop spoonfuls into hot fat. If the fat is not hot enough, the batter soaks up grease and turns heavy. Hot fat quickly sets the outside so the fritters stay crisp and hold their shape.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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