EASY HOT WATER CORNBREAD 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.
Provided by Deep South Dish
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Number Of Ingredients 7
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.
HOT WATER CORNBREAD : TASTE OF SOUTHERN
Quick and easy Hot Water Cornbread, takes just a few minutes to make. Serve it warm for best results.
Provided by Steve Gordon
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 4
Number Of Ingredients 4
Steps:
- Place the cornmeal in a small mixing bowl.
- Add the flour.
- Add the salt.
- Use a fork to mix the dry ingredients together.
- Gradually stir in enough hot water to make a thin batter.
- Let the batter rest while you heat up your skillet.
- Place a skillet over Medium heat on your stove top.
- Add enough oil to slightly coat the bottom of the pan.
- Use a ¼ cup measuring scoop to add batter to the hot oil.
- Do not crowd the pan.
- Watch for the bottom edges to turn brown, and for bubbles to appear in the batter.
- When the top begins to dry, flip the cornbread over.
- Let it cook for 2-3 minutes per side until done.
- Remove from pan and place on folded paper towels to drain.
- Serve warm.
- Enjoy!
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