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If you’ve never tried this soul-satisfying classic before, get ready to discover a simple delight that brings warmth and nostalgia to your table. This Hot Water Cornbread Recipe is a Southern gem that combines basic pantry staples into golden, crispy patties that are unbelievably easy to make and utterly irresistible. With its rustic texture and comforting flavor, it’s the perfect companion to any hearty meal or all on its own as an irresistible snack.
Ingredients You’ll Need
Every ingredient in this Hot Water Cornbread Recipe plays a starring role, and you’ll love how straightforward yet essential they are. Each one contributes to that perfect crust, tender crumb, and irresistible taste that make the dish so memorable.
- Cornmeal: The key ingredient providing that signature grainy texture and golden hue.
- Salt: Balances the flavors, enhancing the natural sweetness of the cornmeal.
- Sugar (optional): Adds a subtle touch of sweetness that complements savory dishes beautifully.
- Boiling water: Works its magic by hydrating the cornmeal and triggering that familiar hot water cornbread texture.
- Vegetable oil: Essential for frying, it creates the alluring crispy crust everyone craves.
How to Make Hot Water Cornbread Recipe
Step 1: Mix the Dry Ingredients
Start by combining your cornmeal, salt, and sugar in a large bowl. This simple blend sets the foundation of flavor for your hot water cornbread and ensures every bite is perfectly seasoned.
Step 2: Add Boiling Water
Carefully pour the boiling water into the dry mix, stirring steadily. The heat and moisture transform the cornmeal into a thick, moldable dough, which is exactly what you want for shaping those patties.
Step 3: Heat the Oil
Pour vegetable oil into a skillet to about half an inch deep and bring it up to medium-high heat. The oil needs to be hot enough for frying, which means your cornbread gets that golden crust rather than soaking up oil.
Step 4: Shape the Patties
Pinch off small portions of dough and roll them into golf ball size shapes before gently flattening them into rounds. This size ensures they cook evenly and crisp up nicely on the outside while staying tender inside.
Step 5: Fry Until Golden
Carefully place your patties in the hot oil. Fry each side for 2 to 3 minutes, watching closely for that beautiful golden brown color. The sizzling sound is pure comfort food music.
Step 6: Drain and Serve
Once cooked, transfer the patties to paper towels to drain excess oil. This step keeps them delightfully crispy rather than greasy, ready for you to enjoy right away.
How to Serve Hot Water Cornbread Recipe
Garnishes
A sprinkle of flaky sea salt or a pat of melting butter on hot water cornbread instantly elevates the flavor and adds a lovely sheen. For a bit of extra flair, try drizzling with honey or a dab of spicy jam – the contrast is divine.
Side Dishes
This cornbread pairs like a dream with smoky beans, tangy collard greens, or a bowl of hearty chili. It’s fantastic as a textural counterpoint to creamy soups or bold barbecue, soaking up sauces and adding a pleasant crunch.
Creative Ways to Present
Turn your hot water cornbread into sliders by slicing patties and filling them with pulled pork or pimento cheese. Or crumble them over a fresh salad for added crunch. Even serving alongside breakfast with eggs and sausage adds a nostalgic touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover hot water cornbread in an airtight container at room temperature for up to one day to maintain crispness. Refrigeration can make them a bit tougher but still enjoyable if reheated properly.
Freezing
If you want to make this Hot Water Cornbread Recipe ahead, freezing is a great option. Cool the patties completely, then store in a freezer-safe bag or container for up to two months. This makes for a quick snack anytime.
Reheating
To revive leftover or frozen cornbread, toast them in a skillet over medium heat or pop them in a toaster oven. This helps restore that lovely crispy exterior and warm, tender interior just like fresh.
FAQs
Can I use a different type of cornmeal?
Absolutely! While traditional recipes call for yellow cornmeal, you can use white or even blue cornmeal for a slightly different flavor and color. Just keep the grind medium to coarse for the best texture.
Is sugar necessary in this Hot Water Cornbread Recipe?
Sugar is optional and depends on your taste preference. Adding a little sugar brings a subtle sweetness that balances savory dishes but feel free to omit it if you prefer a purely savory cornbread.
Can I bake this instead of frying?
Frying gives hot water cornbread its signature crispy crust, but you can bake the patties on a greased sheet at 400°F until golden. The texture will be slightly different but still delicious!
What’s the best oil for frying?
Vegetable oil is recommended because it has a high smoke point and neutral flavor. You can also use canola or peanut oil if you prefer.
How do I know when the oil is hot enough?
Drop a small pinch of cornbread batter into the oil. If it sizzles and rises to the surface quickly, you’re ready to fry. Too cool, and the patties will absorb oil instead of crisping up.
Final Thoughts
This Hot Water Cornbread Recipe has a special place in my heart because it’s proof that simple ingredients can create something truly comforting and delicious. Give it a try and enjoy the warmth, crunch, and soulfulness it brings to your table. Whether as a side, snack, or creative base, it’s destined to become a favorite in your kitchen too!
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Hot Water Cornbread Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Description
A simple and quick Southern-style Hot Water Cornbread recipe featuring crispy golden patties made from cornmeal and boiling water, fried to perfection. This classic comfort food is perfect as a side dish or snack with a satisfyingly crunchy texture.
Ingredients
Dry Ingredients
- 2 cups cornmeal
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
Wet Ingredients
- 1 1/2 cups boiling water
For Frying
- Vegetable oil for frying (about 1/2 inch deep in skillet)
Instructions
- Mix dry ingredients: In a large bowl, combine the cornmeal, salt, and sugar if using. Stir well to evenly distribute the ingredients.
- Add boiling water: Gradually pour the boiling water into the cornmeal mixture while stirring continuously until the cornmeal is fully moistened and the batter thickens to a dough-like consistency.
- Heat oil: Pour vegetable oil into a skillet to about 1/2 inch depth and heat it over medium-high heat until hot and shimmering, suitable for frying.
- Form patties: Shape the cornmeal mixture into small round patties, roughly the size of golf balls, flattening them slightly to form discs.
- Fry patties: Carefully place the patties into the hot oil, cooking them for about 2-3 minutes on each side until they turn golden brown and develop a crispy crust.
- Drain excess oil: Remove the fried patties using a slotted spoon and place them on paper towels to drain any excess oil before serving.
Notes
- For a sweeter cornbread, be sure to include the optional sugar.
- Maintain medium-high heat to ensure patties cook through without burning.
- You can adjust patty size depending on desired serving portions.
- Serve hot for best texture and flavor.
- This recipe is best enjoyed fresh but can be reheated in a skillet to restore crispness.
