HOW TO COOK HOT WATER CORNBREAD RECIPES

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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

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

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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