Description
Hot Water Cornbread is a quick and delicious Southern classic made by frying a simple cornmeal batter in hot oil to create crispy, golden cornmeal patties. This recipe is easy to prepare in just 15 minutes and serves as a perfect side or snack with a crunchy exterior and tender interior.
Ingredients
Scale
Dry Ingredients
- 2 cups cornmeal
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
Wet Ingredients
- 1 1/2 cups boiling water
For Frying
- Vegetable oil (enough for about 1/2 inch depth in skillet)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, salt, and sugar if using, thoroughly mixing to evenly distribute all the dry ingredients.
- Add Boiling Water: Gradually pour the boiling water into the cornmeal mixture while stirring continuously until the mixture is fully moistened and thickened to a dough-like 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 it is hot but not smoking.
- Shape Patties: Form the cornmeal dough into small patties roughly the size of a golf ball, flattening them slightly to help them cook evenly.
- Fry Patties: Carefully place the patties into the hot oil, frying each side for 2 to 3 minutes until they become golden brown and crispy.
- Drain and Serve: Remove the fried cornbread patties from the oil and drain them on paper towels to remove excess oil before serving.
Notes
- For a sweeter flavor, be sure to add the optional sugar to the cornmeal mixture.
- Adjust the thickness of the patties to ensure even cooking; thinner patties will crisp faster.
- Maintain medium-high heat to achieve a crisp texture without burning the patties.
- Serve warm, possibly with honey, butter, or your favorite savory toppings.
