Bread & Pastry, Cornbread & Dressing
Southern
Yield: 6-8
Author: Tammy Nichols
Hot Water Cornnbread - Master Cookbook Recipe # 127

Hot Water Cornnbread - Master Cookbook Recipe # 127

Hot Water Cornbread is a Southern staple that is traditionally served alongside fresh vegetables like collard greens or cabbage. Unlike many other breads, these are actually best served at room temperature rather than piping hot, as the texture sets up perfectly as they cool.

This is recipe #127 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 15 minTotal time: 20 min
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Ingredients

  • 1 cup cornmeal mix
  • 1 cup boiling hot water
  • 1/2 tsp black pepper
  • 3/4 cup corn oil (for frying)
  • 1/4 cup salted butter (for frying)

Instructions

  1. Mix & Rest: Combine the cornmeal mix and black pepper in a bowl. Pour the boiling hot water over the meal and stir well. Let the mixture rest for 5 minutes,this allows the cornmeal to swell and soften.
  2. Heat the Skillet: While the batter rests, heat the corn oil and butter in a cast-iron skillet over medium heat until the butter is melted and the oil is shimmering.
  3. Shape & Fry: You can either drop the batter by the spoonful into the hot oil or roll it into small balls and flatten them once they hit the pan. Fry until both sides are a beautiful golden brown.
  4. Temperature Control: Keep your heat at medium. You want to make sure the inside cooks thoroughly while the outside gets that perfect crisp.
  5. Cool: Remove from the skillet and drain on paper towels.

Notes

Tammy’s Tip: "The secret is that boiling water,it partially cooks the cornmeal and gives it that distinct flavor. If you've never had it, you're in for a treat! It’s the perfect little 'pone' to go with a big Southern dinner."

Nutrition Facts

Calories

406

Fat

29 g

Sat. Fat

19 g

Carbs

33 g

Fiber

3 g

Net carbs

30 g

Sugar

20 g

Protein

5 g

Sodium

288 mg

Cholesterol

93 mg