Hot Water Cornbread is a Southern staple that’s easy to prepare and deliciously comforting. It’s made with simple ingredients and is perfect for serving alongside soups, stews, or as a standalone snack. The cornbread is typically crispy on the outside and tender on the inside. Here’s a classic recipe for you to try!
Hot Water Cornbread Recipe
Ingredients:
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup hot water (or milk, for a richer flavor)
- 1 tablespoon vegetable oil or melted butter (plus extra for frying)
Instructions:
- Mix Dry Ingredients:
- In a mixing bowl, combine the cornmeal, baking powder, and salt. Mix well.
- Add Liquid:
- Gradually stir in the hot water (or milk) until the mixture is well combined. The batter should be thick but pourable. Let it sit for about 5 minutes to thicken slightly.
- Heat the Oil:
- In a large skillet or frying pan, heat about 1/4 inch of oil over medium heat. The oil should be hot but not smoking.
- Form the Cornbread:
- Using a spoon or your hands, shape the batter into small patties (about 3 inches in diameter) and carefully place them into the hot oil.
- Fry the Cornbread:
- Fry the patties for about 3-4 minutes on each side or until they are golden brown and crispy. Avoid overcrowding the pan; fry in batches if necessary.
- Drain and Serve:
- Once cooked, remove the cornbread from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Enjoy:
- Serve hot with butter, honey, or your favorite dip. They are also great alongside chili, soup, or stews.
Tips:
- Adjust the Texture: For a sweeter cornbread, you can add a tablespoon or two of sugar to the dry ingredients.
- Add Flavor: Consider adding diced jalapeños, shredded cheese, or herbs to the batter for extra flavor.
- Storage: Leftover cornbread can be stored in an airtight container in the refrigerator for a few days. Reheat in the oven or skillet before serving.
Enjoy!
This Hot Water Cornbread is simple yet full of flavor, making it a delightful addition to any meal!