SOUTHERN HOT WATER CORNBREAD RECIPES

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!

Steps:

• Line a rimmed baking sheet with paper towels and place a rack on top; set aside.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar.
• Add buttermilk, water and eggs; mix well.
• Heat oil and butter in a cast iron skillet over medium-to-medium high heat and drop batter by 1/8 cup measure into the hot skillet to form small medallions.
• Fry until brown and crisp, turn and brown the other side. Remove and let drain on rack.
• Serve immediately with warm syrup or honey butter for breakfast, as a snack, or as a savory bread. Dip 'em in a mess o' greens to sop up that pot likker (juice from the greens)!