Todd Richards' Hot Water Cornbread | Genius Recipes | Food52

In Todd Richards' genius cornbread, hot water acts as a fast-forward button, hydrating the cornmeal so that these mini cornbreads can finish cooking as they crisp up in the pan, without having to get the oven involved. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8

Serves: 10
Prep time: 20 min
Cook time: 15 min

INGREDIENTS
2 1/2 cups (20 ounces) water
2 teaspoons kosher salt
2 cups (about 8 1/2 ounces) plain yellow cornmeal
1 teaspoon raw sugar
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper (or less if you’d like it less spicy)
1 tablespoon popcorn kernels, popped
2/3 cup (about 6 ounces) buttermilk, preferably whole
1/2 cup (4 ounces) vegetable oil
1/2 cup (about 2 1/8 ounces) all-purpose flour

FULL RECIPE ►►https://f52.co/2OIKoDj

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