A Southern, New Year Tradition

BY Chef H.D. Harris, Private Chef Services • The Boss of Southern Cuisine

Black Eyed Peas and Cabbage Greens are no-brainers when it comes to your New Year’s Day good luck dinner. But what about the cornbread to go with it? How lucky are we Lola readers to have an authentic hot water cornbread right at our fingertips? Hot water cornbread is an item found on the official meal of North Louisiana created by Chef Harris and passed by the 2015 Louisiana Legislature. More info at foodtourslouisiana.com

Hot Water Cornbread

• 1 ½ c oil
• 2 C cornmeal yellow
• ¾ tsp salt
• ¼ tsp black pepper
• 1 tsp garlic powder
• 1 tsp seasoning salt (your choice)
• 2 C hot boiling water*

1. In a heavy bottom skillet heat oil to about 355 degrees
2. In a mixing bowl combine cornmeal, salt, pepper, garlic powder and seasoning salt.
3. Gradually add boiling water beginning in the center.
4. Mix water and cornmeal until thoroughly moist and cornmeal is smooth
5. Scoop 3 tablespoons of mixture. With slightly wet hands, form into an oval pone approximately 1 inch thick, 3 inches long, and 1 ½ inches wide.  Occasionally wetting hands in between pones.
6. Add pones to hot oil and fry for about 4-5 minutes on each side. Adjust heat if  necessary. Cornbread will turn lightly brown but will remain mostly yellow.
7. Remove, drain and serve immediately. Makes about 8 servings.

*must be boiling