Description
This Hot Water Cornbread recipe delivers a crispy, golden-brown southern classic made from simple pantry ingredients. Combining cornmeal with boiling water creates a unique texture that’s fried to perfection, resulting in a crunchy outside and soft inside bread ideal as a side dish or snack.
Ingredients
Scale
Main Ingredients
- 1 cup cornmeal
- 1 teaspoon granulated sugar
- ¾ teaspoon kosher salt
- 1 teaspoon baking powder
- 2 tablespoons butter, room temperature
- 1 large egg
- ¾ cup boiling water
For Frying
- Vegetable oil, for frying (approximately 1 inch deep)
Instructions
- Mix dry ingredients and butter: In a medium bowl, combine the cornmeal, sugar, kosher salt, and baking powder. Add the softened butter and stir until the mixture is crumbly and well mixed.
- Incorporate egg and water: Beat the large egg into the mixture until smooth. Carefully stir in the boiling water until the batter is fully combined and slightly thickened.
- Heat the oil: Pour vegetable oil into a skillet or Dutch oven to a depth of about 1 inch. Heat the oil over medium heat until it reaches 350°F (177°C), suitable for frying.
- Form and fry patties: Use a 3-tablespoon scoop to portion the batter. Form each portion into patties approximately ½-inch thick. Fry them in batches in the hot oil for 2-3 minutes per side, or until each side is golden brown and crisp.
- Drain and serve: Transfer the fried cornbread patties onto a paper towel-lined baking sheet to absorb excess oil. Serve the cornbread warm for the best texture and flavor.
Notes
- Ensure the oil temperature is consistent at 350°F to achieve even frying without absorbing too much oil.
- You can adjust sugar quantity slightly if a sweeter cornbread is preferred.
- Do not crowd the skillet during frying to maintain oil temperature and prevent sogginess.
- Serve with honey, butter, or alongside soups and stews for a delicious accompaniment.
