Hot water cornbread is a beloved Southern staple known for its crispy outside and tender inside. Unlike traditional cornbread made with milk or buttermilk, this version uses boiling water to soften the cornmeal, creating a unique texture and flavor. If you’re looking for an easy, budget-friendly recipe that delivers a deliciously crunchy and fluffy bread, you’re in the right place. Let’s dive into how you cook hot water cornbread step-by-step!
What You’ll Need
Here’s a basic list of ingredients for classic hot water cornbread:
– 1 to 2 cups fine or medium-ground cornmeal (yellow or white)
– ½ to 1 teaspoon salt
– About ½ cup boiling water (plus a few extra tablespoons if needed)
– 2 tablespoons melted unsalted butter or vegetable shortening
– Vegetable oil, canola oil, or bacon grease for frying
Optional for serving:
– Honey butter (butter, honey, powdered sugar, pinch of salt)
– Maple syrup or jam
Step-by-Step Instructions
1. Prepare Your Cornmeal Mixture
Start by whisking the cornmeal and salt together in a medium bowl. Then, carefully add boiling water a little at a time, stirring continuously. The boiling water is key-it softens the cornmeal and helps form a dough that’s moist but holds its shape. You want a soft, pliable dough, not runny or dry. Usually, about ½ cup plus 2 to 4 tablespoons of boiling water works, but add slowly to avoid making it too wet.
Once the dough forms, stir in the melted butter or shortening for richness. Let the dough rest for 5 to 10 minutes to fully hydrate and cool slightly, making it easier to handle.
2. Heat Your Oil
While the dough rests, pour about ¼ inch of your chosen frying oil into a cast-iron skillet or heavy frying pan. Heat the oil over medium-high heat until it reaches about 375°F. If you don’t have a thermometer, test by dropping a small bit of dough in-the oil should sizzle immediately.
3. Shape and Fry the Cornbread
Wet your hands with water to prevent sticking, then shape the dough into small patties about ½ inch thick. Carefully slide the patties into the hot oil using a spatula.
Fry each side for 2 to 3 minutes or until golden brown and crispy. Keep an eye on the heat to avoid burning; adjust as needed. Once browned on both sides, remove the patties with a slotted spoon and place them on a paper towel-lined rack or plate to drain excess oil.
4. Serve and Enjoy
Hot water cornbread is delicious served warm or at room temperature. It pairs wonderfully with savory dishes like collard greens, beans, or fried chicken. For a sweet twist, spread with honey butter or drizzle with maple syrup. The honey butter is easy to make by mixing softened butter with honey, powdered sugar, and a pinch of salt until creamy.
Tips for Perfect Hot Water Cornbread
– Use boiling water, not just hot tap water, to get the right texture.
– If the dough sits too long before frying, it may thicken-add a tablespoon or two of water to loosen it up.
– Wetting your hands helps shape the dough without sticking.
– Cast iron skillets give the best crispy crust.
– Don’t overcrowd the pan; fry in batches if needed.
– For a Southern twist, try frying in bacon grease instead of oil.
Variations to Try
– Add a teaspoon of sugar for a slightly sweet cornbread.
– Mix in finely chopped onions or jalapeños for extra flavor.
– Use self-rising cornmeal or add a pinch of baking powder for a lighter texture.
– Experiment with white cornmeal for a different color and flavor.
Hot water cornbread is a quick, satisfying bread that brings a taste of Southern tradition to your table with minimal fuss. Whether you’re new to cooking cornbread or looking to revisit a classic, this recipe is sure to become a favorite. Enjoy the crispy, golden goodness!
A simple, authentic hot water cornbread is just a few steps away-grab your cornmeal and get frying!