Description
Hot Water Cornbread is a quick and simple Southern classic made from basic pantry ingredients. This recipe yields crispy, golden patties with a slightly sweet and salty flavor, perfect as a side dish or snack. Made by stirring boiling water into cornmeal and frying the dough in oil, it offers a comforting texture with a crunchy exterior in just 15 minutes.
Ingredients
Scale
Main Ingredients
- 2 cups cornmeal
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 1/2 cups boiling water
- Vegetable oil for frying
Instructions
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, salt, and sugar if using. This ensures even seasoning and sweetness throughout the bread.
- Add Boiling Water: Gradually pour the boiling water into the cornmeal mixture, stirring continuously until the cornmeal is fully moistened and the dough thickens to a moldable consistency.
- Heat Oil: Pour vegetable oil into a skillet to a depth of about 1/2 inch and heat it over medium-high heat until hot enough for frying.
- Form Patties: Shape the cornmeal dough into small, golf ball–sized patties, compacting them gently so they hold together during frying.
- Fry Cornbread: Carefully place the patties in the hot oil and fry for 2-3 minutes on each side until both sides turn golden brown and develop a crispy crust.
- Drain and Serve: Remove the fried patties from the oil and let them drain on paper towels to remove excess oil before serving.
Notes
- If you prefer a less sweet cornbread, omit the sugar.
- Use fresh cornmeal for best texture and flavor.
- Adjust oil quantity to maintain frying depth and temperature.
- Serve hot for the best crispy texture.
- Be cautious when adding patties to hot oil to avoid splashes.
