Hot Water Cornbread Recipe
Pinklady
Hot water cornbread dates back to early African-American cooking during the 18th and 19th centuries. Enslaved people utilized basic ingredients like cornmeal and boiling water to create this quick bread. Its crispy exterior and soft, tender inside made it a staple on the dinner table.
Prep Time 5 minutes mins
Cook Time 12 minutes mins
Course Side Dish
Cuisine African-American
Servings 6
Calories 150 kcal
Mixing bowl
Measuring cups and spoons
Wooden spoon or spatula
Large skillet or frying pan
Paper towels for draining excess oil
- 1 cup yellow cornmeal
- 1/4 teaspoon salt (adjust to taste)
- 1 tablespoon granulated sugar (optional)
- 3/4 cup boiling water
- 1/4 cup milk (optional, for extra softness)
- 1/2 cup vegetable oil or melted butter for frying
Mix the Dry IngredientsIn a medium-sized mixing bowl, combine the cornmeal, salt, and sugar. Stir to ensure the ingredients are evenly distributed. Add Boiling WaterCarefully pour the boiling water into the dry mixture while stirring continuously with a wooden spoon. The mixture should become thick and slightly sticky. If you prefer a softer texture, add a splash of milk at this stage. Shape the DoughLet the dough cool slightly until it is comfortable to handle. Scoop about 2 tablespoons of the mixture and shape it into a small patty, approximately 1/2 inch thick. Repeat this process with the remaining dough. Heat the OilIn a large skillet, heat the vegetable oil over medium heat until it shimmers. Test the oil by dropping a small piece of dough into the pan. If it sizzles immediately, the oil is ready. Fry the CornbreadCarefully place the patties into the hot oil, ensuring not to overcrowd the pan. Fry each patty for 2-3 minutes per side or until golden brown and crispy. Drain and ServeUsing a slotted spoon, remove the cooked cornbread and place it on paper towels to drain excess oil. Serve warm and enjoy!
Keyword Hot Water Cornbread Recipe