Hot Water Cornbread Recipe
Crispy on the outside, tender on the inside, this simple fried cornbread made with boiling water is a comforting classic.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 8-10 patties
- Category: Side Dish
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 2 cups yellow cornmeal
- 2 tsp granulated sugar optional
- 1- 1 1/2 tsps kosher salt can go up more if you want more for taste
- 1/2 tsp baking powder optional
- 2 tbsp bacon grease or melted butter
- 1- 1 1/4 cups boiling water
- vegetable oil for frying
Instructions
- Add cornmeal, sugar (if using), salt, and baking powder (if using) into a large heatproof bowl.
- Whisk until all dry ingredients are combined.
- Stir in the melted bacon grease or melted butter.
- Slowly pour in 3/4 cup of boiling water, stirring constantly.
- Continue adding more boiling water, a little at a time, until a thick, pasty batter forms.
- Let the batter mixture rest for about 3 minutes to allow everything to hydrate well.
- Add about 1/2 inch of vegetable oil to a cast iron skillet.
- Heat the skillet over medium heat until the oil is hot and shimmering.
- Scoop batter using a cookie scoop or shape into patties with your hands.
- Carefully add the patties to the hot oil, ensuring not to overcrowd the skillet.
- Fry for 2-3 minutes on each side, or until golden brown with crisp edges.
- Remove the cooked cornbread from the skillet.
- Drain the fried cornbread on paper towels.
- Serve hot and enjoy immediately.
Notes
Ensure your water is truly boiling for proper cornmeal hydration.
Adjust the amount of salt to your personal taste preference.
Do not overcrowd the skillet; cook in batches for optimal crispness.
Let the batter rest for a few minutes for the best texture.
Find it online: https://sweetcraftrecipes.com/hot-water-cornbread-recipe/