…Instead of the basic recipe for Southern Hot Water Cornbread, I decided to make it Mediterranean Style by adding feta cheese, onions, red peppers and parsley to the dough, and topping it with tzaziki sauce.
This turned my “typical breakfast” creation into a brunch-style meal option that’s hearty and flavorful.
Do try this recipe, and think about experimenting with other ingredients to make a hot water cornbread recipe that’s all your own.
Type: Breakfast Recipe
Serve With: tzaziki sauce
Prep Time: 8 mins
Cook Time: 10 mins
Yield: 6 patties
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below.
- 1 cup all-purpose cornmeal
- 1/2 cup flour
- 1 tbsp sugar
- 1/2 tsp baking powder
- ~3/4 cup hot water
- 1 tbsp olive oil or softened butter
- 1/4 cup onion – minced
- 1/2 cup red pepper – minced
- 1/4 cup parsley – minced
- 1/2 cup feta cheese – crumbled
- freshly cracked black pepper – to taste
- 3 tbsp oil – To pan fry the cornbread in
- In a medium sized bowl, combine and mix cornmeal, flour, sugar & baking powder.
- Boil about 1 cup water and pour into mug.
- Slowly pour in hot water into dry ingredients in the bowl a few tablespoons at a time, and completely stir in with a fork or wooden spoon. Once all water is absorbed, pour more in to make a final dough that’s stiff, and not runny at all.
- Add 1 tbsp olive oil or butter into mixture and knead for about 30 seconds to be sure it’s fully incorporated.
- Add onions, red peppers, parsley & feta cheese and knead gently until evenly disbursed.
- In a skillet or large frying pan, heat on medium high heat with about 3 tbsp oil. * Tip: Oil must be hot enough before putting in the cornbread. So, use a few drops of water on your fingers and drop them into the pan when you think it’s hot enough. The water should sizzle. That means it’s ready. Keep heating if it’s not hot enough.
- With wet hands, take pieces of cornbread dough and make small patties, as you would forming a hamburger. They should be about the size of your palm.
- Place cornbread into hot oil and pan fry on each side until they are light golden brown.
- Top with tzaziki sauce, if desired.
These were exceptionally tasty, the onions were cooked well provided I finely minced it up prior to adding it to the dough. The red peppers add sweetness, the herbs look marvelous and the feta is delicious!
I hope you enjoyed this Bread Recipe on Cooking with Kimberly. Until next time…
- How to Cook Kimberly’s Southern Hot Water Cornbread
- How to Make Arepas from Scratch
- How to Cook Scrambled Eggs a la Kimberly
- How to Cook ‘You’ll Never Believe It’s Healthy’ Creamy Mushroom Linguine
- How to Cook Impromptu Linguine with Meatballs: Cupboard Cooking