Hot Water Cornbread
Hot water cornbread is crispy on the outside, tender on the inside, and so simple it'll become your new favorite way to use up cornmeal. This is the cornbread you fry up in a skillet when you want something quick to go alongside your greens, beans, or whatever's on the table. It's got that old-fashioned taste that makes you want to reach for seconds before you've finished your first piece.
Cooking tutorial
Ingredients
- 2 cups yellow or white cornmeal
- 1 tsp salt
- 1 tsp sugar
- 1½ to 2 cups boiling water
- Vegetable oil for frying (about 1 cup)
Instructions
- 1
Mix the cornmeal, salt, and sugar together in a medium bowl.
- 2
Pour in 1½ cups of boiling water and stir it up real good with a wooden spoon until you get a thick batter that holds together but isn't too stiff. If it's too dry, add a little more hot water a tablespoon at a time until it comes together.
- 3
Let the batter sit for about 5 minutes to cool down just enough so you can handle it without burning yourself.
- 4
Pour about ¼ inch of oil into a cast iron skillet or heavy frying pan and heat it over medium-high heat until it's good and hot but not smoking.
- 5
Scoop up a handful of the cornmeal mixture (about ¼ cup) and pat it into a flat oval or round patty in your hands, then carefully slide it into the hot oil.
- 6
Fry 3 or 4 patties at a time without crowding the pan, cooking for about 3 to 4 minutes on each side until they're golden brown and crispy.
- 7
Drain the cornbread on paper towels and serve them hot.
Pro Tips
- ★The oil needs to be hot enough that the batter sizzles when it hits the pan, or your cornbread will soak up grease and be heavy.
- ★These are best eaten right away while they're still crispy, so fry them up just before you're ready to sit down and eat.