Hot water cornbread is a traditional southern American dish made from a simple mixture of cornmeal, hot water, and salt. It is a type of cornbread that is fried in hot oil until crispy on the outside and tender on the inside.
To make hot water cornbread, cornmeal is mixed with boiling water and salt to form a thick dough. The mixture is then shaped into small patties or balls and fried in hot oil until golden brown and crispy.
Hot water cornbread is often served as a side dish with other southern staples such as fried chicken, collard greens, and black-eyed peas. It has a crispy texture and a slightly sweet corn flavor that pairs well with a variety of dishes.
Hot water cornbread is a simple and inexpensive dish that has been enjoyed by generations of southerners. It is a testament to the creativity and resourcefulness of southern cooks who have learned to make delicious dishes from basic ingredients.
PREPARATION TIME: 15 minutes
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup boiling water
- 1/4 cup vegetable oil
- Preheat oven to 425°F (220°C). Grease an 8-inch (20 cm) square baking dish.
- In a large bowl, combine the cornmeal, flour, baking powder, sugar and salt.
- Gradually stir in the boiling water and vegetable oil until the batter is smooth.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Serve hot with butter and honey, if desired.
SERVING SUGGESTIONS OR ADDITIONAL TIPS:
- For a sweeter cornbread, you can add an extra tablespoon or two of sugar to the batter.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- You can also add chopped jalapeno peppers, diced onion or shredded cheese to the batter for extra flavor.