HOT WATER CORNBREAD MIX 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.

HOT WATER CORNBREAD - TASTE OF SOUTHERN

Hot Water Cornbread - Taste of Southern image

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

Ingredients

¾ cup Yellow Corn Meal –self rising
¼ cup Self Rising Flour
½ teaspoon Salt
Hot water as needed, about one cup.

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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