Hot Water Cornbread Recipe
Crisp, Old-fashioned Hot Water Cornbread made with cornmeal and boiling water, then skillet-fried for a crisp crust. Ready in 15 minutes!
Servings: 8 servings
Calories: 183kcal
Equipment
Ingredients
- 1 3/4 cups yellow cornmeal
- 1/4 cup all-purpose flour
- 2 tsp granulated sugar
- 1- 1 1/2 tsps kosher salt can go up more if you want more for taste
- 1/2 tsp baking powder optional
- 2 tbsp bacon grease or melted butter
- 1- 1 1/4 cups boiling water
- vegetable oil for frying
Instructions
- In a large heatproof bowl, add cornmeal, flour, sugar, salt, and baking powder if using and whisk until combined.
- Stir in the melted bacon grease or melted butter and slowly pour in the boiling water, stirring constantly until a thick pasty batter forms. Don't pour all of it in. Start around 3/4 of a cup and continue until hydrated but still thickened. Let the mixture rest for about 3 minutes so everything hydrates well.
- Add about a 1/2 inch of oil to a cast iron skillet and heat over medium heat.
- Either scoop batter using a cookie scoop or shape into patties and add to hot oil. Fry 2-3 minutes each side or until golden brown with crisp edges.
- Drain on paper towels and serve hot.
Notes
How to Store
- Room Temp: Let the cornbread cool completely, then store it in an airtight container on the counter for up to 2 days.
- Fridge: For a longer hold, keep it in an airtight container in the fridge for up to 5 days.
- Freezer: Once cooled, freeze the cornbread on a baking sheet until firm, then transfer to a freezer bag. It will keep for 2-3 months. Thaw before reheating.
- Reheating: Warm it up in a skillet over medium heat, or pop it in a 350°F oven for 5-10 minutes. An air fryer works great too if you want it extra crispy, boos.
Nutrition
Calories: 183kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 473mg | Potassium: 116mg | Fiber: 3g | Sugar: 2g | Calcium: 20mg | Iron: 1mg