Hot Water Cornbread
Southern hot water cornbread is old-fashioned unleavened cornbread that is crispy on the outside and soft on the inside. This cornbread recipe is easy to make and the perfect accompaniment to any southern meal!
Servings: 8 servings
Calories: 140kcal
Equipment
Ingredients
- 2 cups yellow cornmeal not self-rising or cornmeal mix
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 - 1 ½ cups boiling water
- 2 tablespoons melted butter unsalted
- canola or vegetable oil for frying
Instructions
- Add enough oil to a 10-inch cast-iron skillet to come up the sides about ½ an inch and heat it over medium-high heat until it reaches 365°F.
- In a medium mixing bowl, whisk together the cornmeal, salt, sugar, and pepper until combined.
- Carefully pour one cup of boiling water into the bowl with the cornmeal and stir with a wooden spoon. Add up to an additional ½ cup of water, 1 tablespoon at a time, until a thick, wet batter forms that holds its shape. Stir in the melted butter.
- Shape the batter into 8 patties about 1 inch thick with your hands. Fry 4 patties at a time for about 3 to 4 minutes on each side until crispy and golden brown. Serve hot water cornbread warm.
Notes
- Be sure to use boiling hot water and not hot tap water.
- Leftover hot water cornbread can be stored in an airtight container in the refrigerator for up to five days.
Nutrition
Serving: 1serving | Calories: 140kcal | Carbohydrates: 24.6g | Protein: 2.5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 302mg | Potassium: 92mg | Fiber: 2.3g | Sugar: 1.2g | Calcium: 4mg | Iron: 1mg