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Hot Water Cornbread

Hot Water Cornbread is a crispy, golden Southern staple that's quick to prepare and pairs perfectly with various dishes like chili and stews.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pieces
Course: Side Dish
Cuisine: Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional) Add for a slightly sweeter cornbread
Wet Ingredients
  • 1 cup boiling water Must be boiling to form the dough
  • 1 tablespoon vegetable oil For frying

Method
 

Preparation
  1. In a medium-sized bowl, mix the cornmeal, salt, and sugar (if using) together until well combined.
  2. Carefully pour the boiling water into the cornmeal mixture, stirring continuously with a spoon until a dough forms.
  3. Let the dough rest for a few minutes. When cool enough to handle, shape the dough into small patties, about the size of your palm.
Cooking
  1. In a frying pan, heat the vegetable oil over medium-high heat until hot.
  2. Place the patties in the hot oil and fry for about 3-4 minutes on each side or until they are golden brown and crispy.
  3. Once cooked, remove the cornbread from the pan and place them on paper towels to absorb excess oil.
  4. Serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For reheating, place in a skillet or toaster oven until warmed through. Can be frozen for up to a month.