CORNBREAD SIDE DISH RECIPES

Name: Hot Water Cornbread
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American, Southern
Ingredients: Cooking oil (peanut oil recommended); 1 cup all-purpose yellow cornmeal (stone-ground preferred); 1/2 cup self-rising flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt; Pinch granulated sugar, optional; About 1 cup boiling water

DEEP SOUTH DISH: HOT WATER CORNBREAD

Deep South Dish: Hot Water Cornbread image

Hot water cornbread is a fried cornbread, tender on the inside, thanks to a precook of the cornmeal with boiling water, and crispy on the outside from a quick fry in a blazing hot cast iron skillet.

Provided by Deep South Dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Number Of Ingredients 7

Ingredients

Cooking oil (peanut oil recommended)
1 cup all-purpose yellow cornmeal (stone-ground preferred)
1/2 cup self-rising flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
Pinch granulated sugar, optional
About 1 cup boiling water

Steps:

Fill a cast iron skillet about 1/4 with cooking oil. Place on high burner and heat just until it begins to smoke. Turn down to medium high.
Meanwhile, whisk together the cornmeal, flour, baking powder, salt and sugar.
When oil is about ready, slowly add in boiling water a little at a time, stirring constantly, until texture resembles a thick cooked oatmeal.
Use a large cooking spoon to scoop batter into the hot oil, browning on both sides.
Drain on a rack over paper towels.

DEEP SOUTH DISH: HOT WATER CORNBREAD

Deep South Dish: Hot Water Cornbread image

Hot water cornbread is a fried cornbread, tender on the inside, thanks to a precook of the cornmeal with boiling water, and crispy on the outside from a quick fry in a blazing hot cast iron skillet.

Provided by Deep South Dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Number Of Ingredients 7

Ingredients

Cooking oil (peanut oil recommended)
1 cup all-purpose yellow cornmeal (stone-ground preferred)
1/2 cup self-rising flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
Pinch granulated sugar, optional
About 1 cup boiling water

Steps:

Fill a cast iron skillet about 1/4 with cooking oil. Place on high burner and heat just until it begins to smoke. Turn down to medium high.
Meanwhile, whisk together the cornmeal, flour, baking powder, salt and sugar.
When oil is about ready, slowly add in boiling water a little at a time, stirring constantly, until texture resembles a thick cooked oatmeal.
Use a large cooking spoon to scoop batter into the hot oil, browning on both sides.
Drain on a rack over paper towels.

More about "cornbread side dish recipes"

DEEP SOUTH DISH: HOT WATER CORNBREAD

Hot water cornbread is a fried cornbread, tender on the inside, thanks to a precook of the cornmeal with boiling water, and crispy on the outside from a quick fry in a blazing hot cast iron skillet.
From deepsouthdish.com
Total Time 20 minutes
Cuisine American, Southern

Drain on a rack over paper towels.

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