Easy Hot Water Cornbread
User Reviews
5
Easy Hot Water Cornbread
Description
This recipe for Easy Hot Water Cornbread blends cornmeal and salt with boiling water to create a thick batter. The batter is formed into patties and fried in hot oil, typically peanut oil, to about a half-inch depth. Frying until golden brown yields cornbread with medium crispness outside and a doughy texture inside.
The cornbread’s crunchy crust contrasts with its soft center, and it is made without any rising agents, so the texture is dense but tender. It pairs well with hearty meals or as a snack on its own. Peanut oil is preferred for frying due to its high smoke point, making it suitable for this cooking method.
Leftover pieces can be stored covered in the refrigerator for up to about 5 or 6 days and reheated in a 350°F oven to regain crispness. Choosing medium or fine-ground cornmeal influences the texture, with fine ground creating a smoother crumb. The recipe yields about 10 servings.
Ingredients
- 2 cups cornmeal (white or yellow, fine or medium grind)
- 1 teaspoon salt
- 1 ⅔ cups water more if needed, boiling
- peanut oil to a depth of 1/2-inch, or vegetable oil; for frying
Instructions
- Place a 10 or 12-inch skillet (preferably cast iron) over medium high heat. Add oil to an approximate depth of 1/2-inch. Let the oil heat while mixing the cornbread.
- In a medium mixing bowl, add the cornmeal and salt. Stir together.
- Gradually stir in the boiling water.
- Mix well forming a dough with a thick, wet consistency. Add more water if needed to attain the correct consistency.
- When the oil is sufficiently heated (about 375 degrees F), form small patties of dough.
- Carefully lower the patties into the hot oil.
- Cook for about 5 to 6 minutes or until a medium golden brown color.
- Turn and cook on the second side until well browned.
- Remove from the oil and drain on a rack or a plate lined with paper towels.
- Makes about 10 pieces of cornbread. Serve warm or at room temperature.
Notes
- Use fine or medium grind cornmeal in white or yellow for best texture; white fine grind is preferred for smoother crumb.
- Peanut oil is recommended for frying due to its high smoke point; fill the skillet with oil to a depth of about ½ inch.
- Store leftover cornbread in a closed container in the refrigerator for up to 5 to 6 days; reheat in a 350°F oven for about 10 minutes to restore crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 244kcal | 12% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 468mg | 20% |
| Potassium | 205mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Calcium | 4mg | 0% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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