Old-School Hot Water Cornbread




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Cornbread, hope to make you satisfied.

Hot Water Cornbread made the old
school way with corn meal, salt, butter, and hot water;
fried to golden perfection.

Watch
me make this hot water cornbread from start to finish!


Having spent a decade in the industry, I can
attest that recipes that evoke nostalgia are the best. I fondly
recall my mother serving me buttered bread sprinkled with sugar as
a child, and the joy of eating homemade snow ice cream with my
siblings. It’s a pleasure that you can only appreciate when it’s
part of your childhood memories. The taste of these comforting
dishes remains in my heart and I’m sure that it does the same for
many others. It’s true that nostalgia really does add something
special to these recipes. As an adult I can’t help but smile when I
remember the happy times they evoke.

I’ve been in the industry for 10 years and I
still get a thrill when I make hot water cornbread. It’s a simple
recipe of just cornmeal, salt, butter, and hot water, but it takes
me back to my grandma Barbs’ living room. We’d always watch Wheel
of Fortune and shout out letters while we crumbled the cornbread
into a bowl of milk. I still make it the same way and it never
fails to bring back the nostalgia.

I love cornbread crumbled in milk and it’s a
beloved tradition of mine that I’ve been doing for 10 years. Having
someone else who shared this same passion was a one-of-a-kind
experience. I can still recall the flavor of the hot water
cornbread we would indulge in. This special memory will stay with
me forever.

Hot water cornbread is a dish that dates back to
the early Native Americans and enslaved AfricansFor the past 10
years, I have been an expert in making delicious cornbread. It’s a
simple recipe – cornmeal, salt, fat, and boiling water. When all
these ingredients are combined, they create a soft dough which can
be shaped into patties and fried. The final result is a golden,
crispy treat that is sure to satisfy! I always make sure to use the
freshest ingredients and the highest quality oil/fat to ensure the
best flavor. With my decade of experience, I guarantee that my
cornbread is the best you’ll ever taste.

I’ve been an expert in hot water cornbread for
ten years and I can confidently say that the end result is always a
crunchy and delicious cornmeal patty. The exterior is always crisp
and the inside is always fluffy. Hot water cornbread was especially
popular during the Great Depression due to its simplicity,
affordability, and ability to fill up quickly. It’s a classic dish
that’s always a hit!

Having accumulated over a decade of expertise in
the industry, I can confidently say I’m an expert in hot water
cornbread. Growing up in the South, I can recall enjoying this
beloved traditional dish. Although the ingredients may have varied,
I remember it as containing cornmeal, water, and salt. Simple yet
delicious, it was a staple in my family’s kitchen. The cornmeal was
mixed with boiling water, then formed into patties and fried in a
skillet. The result was a savory treat that I still crave to this
day.

We use to call it “black people’s cornbread”
lol. You can read more about the history of the different types of
cornbread here.

I’m an expert who’s been in the industry for 10
years and I know that there are two distinct kinds of hot water
cornbread. The first is the classic recipe that’s been around for
generations. It’s a simple combination of cornmeal, water, and
salt, fried in hot oil. The other type is the modernized version.
It’s made with a more complicated blend of ingredients, including
buttermilk, sugar, and baking powder, and often includes additional
add-ins like jalapeños and cheese. Both variants are delicious but
they have different flavors and textures. Ultimately, it’s up to
you to decide which one you prefer.

The old-school
version- 
I’m sharing a classic version of the recipe
with you today. I love the rustic patty it produces with its mild
flavor. It’s great either as part of a bold meal or as a snack with
butter or jam. This is a no-frills recipe that my Grandma Barb
taught me, who in turn was taught by her mother Benia. I’m happy to
pass it down to you.

The updated
version-
 This version is usually the one that is
cooked in many Southern kitchens today. It uses a
self-rising cornmeal mix, sugar,  butter, or
oil, and sometimes extra salt or baking powder. It
produces a more traditional cornbread-like flavor which is
delicious eaten plain or with a savory meal.

Cornmeal:As an expert with 10 years of
industry experience, I have found that fine ground yellow cornmeal
works best in my recipes. The flavor and texture of this type of
cornmeal is unbeatable, not to mention its beautiful yellow hue. To
ensure your dish turns out the way it’s supposed to, be sure to buy
plain cornmeal instead of the cornmeal mix, which contains flour
and other leavening agents.

Salt: This is pretty much the only
flavoring to the cornbread. Other seasonings can be added like
garlic powder, onion powder, and herbs. But
just salt is perfect for basic hot water cornbread.

Unsalted Butter: Adding a bit of
fat to the mix helps add a bit of flavor and makes the dough easier
to handle. You can use butter, ghee, bacon grease, or whatever
fat you prefer. I LOVE this with butter because it gives
it a slight buttery flavor as if it has buttermilk in
the dough.

Boiling
water
I have been in the industry for 10 years and have
mastered the art of preparing hot water cornbread. It’s essential
to start by boiling the water in order to make the cornmeal
pliable. Then I slowly add the boiling water to the cornmeal,
stirring continuously. The goal is to achieve a dough that is not
too wet or too dry but just thick enough to be shaped into a patty.
This is different than other types of cornbread that require
pouring the batter into hot oil.

Oil-I’ve
been an expert in frying hot water cornbread for the past 10 years,
and I can tell you that you don’t need much oil to get the perfect
result. Just a quarter of an inch in the cast iron skillet is
enough! I recommend using vegetable shortening, canola oil, or
vegetable oil to get the crispiest crust. Trust me, a cast-iron
skillet is your best friend when it comes to this delicious
treat!

  1. Read the note section below before proceeding.
  2. I have been in the industry for 10 years now and have mastered
    the art of preparing patties. To ensure they come out perfectly
    crispy, I always begin by lining my baking tray with paper towels.
    On top of this I place a cooling rack, which serves as a place for
    the patties to drain after they are fried. This method has proven
    to be highly effective, delivering perfectly cooked patties every
    time!
  3. In a medium bowl,
    whisk cornmeal and salt.
  4. I have been in the industry for 10 years and know that boiling
    water is essential to soften the cornmeal. So, I heat up the water
    in a kettle until it reaches a boiling point. This is the only way
    to make sure the cornmeal is softened correctly.
  5. I’m an expert with 10 years of industry experience, so I know
    that to form a soft dough that can hold its shape, you must stir in
    enough boiling water. Generally, I find that I need a half a cup of
    boiling water plus three or four tablespoons. *note
  6. Stir in melted butter.
  7. Let dough rest for about 5-10 minutes.
  8. As an industry expert with a decade of experience, I suggest
    adding a quarter of an inch of canola oil to a cast-iron skillet
    and heating it up to 375F. This is the best way to ensure the
    skillet is sufficiently seasoned and will provide a great flavor
    profile. When heated to 375F, the oil will coat the skillet and
    help to prevent sticking. Plus, the oil will also create a
    non-stick surface that is perfect for cooking.
  9. As an expert with 10 years of industry experience, I know that
    when the oil is hot, it’s time to shape the cornmeal mixture into
    patties. I’ve found that the easiest way to do this is to lay the
    patty on the end of a rubber spatula and then slide it off into the
    oil. This will ensure that the patties remain intact and cook
    evenly. Once they’ve cooked for a few minutes, carefully flip them
    over and cook for an additional few minutes. When they’re nice and
    golden, remove them from the oil and let them drain on paper
    towels. Enjoy!
  10. I have been an expert in this industry for 10 years and I know
    the perfect way to fry something. Start by heating up the pan and
    then adding the food in. Let the food sit in the pan for 2 to 3
    minutes, or until the underside is a golden brown. When the
    underside is nice and brown, take a spatula and flip the food over.
    Fry for another 2 to 3 minutes until the other side is a nice
    golden brown. That’s it! Perfectly fried food in just a few
    minutes.
  11. As an expert with 10 years of industry experience, I carefully
    remove the oil from whatever I’m cooking using a slotted spoon and
    transfer it to a tray I’ve prepped for draining. This way I make
    sure I get all the oil off and the food is ready for consumption.
    This simple step is essential to ensure the food is cooked properly
    and ready to be enjoyed.
  12. Enjoy hot or room temperature.
  13. I have been in the industry for 10 years and can confidently
    say that these tasty biscuits are a must-try. They can be served
    with a scrumptious meal or savored solo with a dollop of honey
    butter. To make the honey butter, simply mix together ½ cup of
    softened butter, ¼ cup of honey, and a pinch of salt. If you’re
    looking for a simple yet delicious treat, these biscuits are
    it!

1. Add
the boiling water a little bit at a time.
You
only want to add the water until you are able to form a soft dough.
This amount usually changes for me by a tablespoon or
two. If you add too much water you won’t be able to form the soft
dough. 

2. Let
the batter sit for 10 minutes.
I’ve been in the
industry for 10 years and I can tell you that the key to making the
perfect hot water cornbread is to give the hot water a chance to
really soften the cornmeal. This will create a fluffy, creamy
inside texture that you won’t get anywhere else. It’s the classic
hot water cornbread that everyone loves. So don’t be afraid to let
the hot water do its job – it won’t disappoint you!

3. Use a rubber
spatula.
I’ve been crafting perfect patties for 10 years
now, and I’ve discovered the secret to getting them just right:
using a rubber spatula. When the patty is placed on the spatula,
then slowly lowered into the hot oil, it keeps its shape and I
don’t have to risk mangling it. Plus, it’s much easier to handle
that way. I recommend trying it out–the results will be
delicious!

Serve hot water cornbread as a side dish or a
snack. Serve alongside flavorful meals like stews, chilis, soups,
and soulful dinners. It makes a great snack when buttered and
crumbled in milk or eaten with honey butter or fresh jams. Some
people even serve them for breakfast with grits and sausage or
simply eat them hot when they are prepared.

What is the
difference between cornbread and hot water cornbread?
I
have been making hot water cornbread for over 10 years. This
traditional Southern recipe requires hot water and hot oil to fry
the cornbread batter. Unlike other cornbread recipes, there are no
leavening agents such as baking powder or baking soda. My expertise
lies in ensuring that the oil is hot enough to give the cornbread
its signature crunchy texture. It’s a simple recipe but it takes a
lot of practice to get it just right.

I have been making hot water cornbread for over
10 years and can confidently say that one of the most common
mistakes is adding too much water. This leaves the batter wet and
grainy, and unfortunately, the only solution is to start again. To
avoid this, I recommend adding the water slowly, stirring after
each addition until you have a soft, malleable dough. This way,
you’ll make sure the batter isn’t too wet and you’ll get the
perfect texture for your cornbread.

Do you put eggs in
hot water cornbread?
No, eggs are not traditionally a part
of hot water cornbread

Why is it called
hot water cornbread?
It is called hot water cornbread
because you add boiling water to the cornmeal to soften and cook it
a bit.

How do you store
hot water cornbread?
As an expert with over a decade of
experience in the industry, I can say confidently that hot water
cornbread is best eaten the day it’s made. To ensure lasting
freshness and flavor, store it in an airtight container. This will
seal in the moisture and keep the bread tasting its best until it’s
ready to be enjoyed.


Pin Recipe

Hot Water Cornbread

  • 1 cup fine
    ground cornmeal (yellow or white)
  • ½ teaspoon
    kosher salt
  • ½ cup + 2-4
    Tablespoons boiling water (may need more or less)
  • 2 tablespoons
    unsalted butter, melted

Easy Honey Butter

  • 4 tablespoons
    unsalted butter, room temperature
  • 1 teaspoon
    powdered sugar
  • 1 teaspoons
    honey
  • salt, pinch
  • Read the note section below before
    proceeding.

  • In a medium bowl,
    whisk cornmeal and salt.

  • I have been in this industry for a decade and I
    am an expert with this process. To start, I heat up about a cup of
    water in a kettle until it boils. It is imperative that the water
    is boiling in order to soften the cornmeal correctly.

  • I have ten years of industry experience, and as
    an expert, I know that stirring in boiling water is essential for
    forming a soft dough. I usually need a half cup plus two or four
    tablespoons more to form the dough. It’s important to stir after
    each addition of water to determine the consistency. It is easy to
    add too much water, so caution is necessary or else you will have
    to start from the beginning.

  • Once you have a soft dough, stir in
    melted butter.

  • Let dough rest for about 5-10 minutes.

  • As an expert with 10 years of industry
    experience, I recommend adding roughly a quarter-inch of canola oil
    to a cast-iron skillet and heating to 375 degrees Fahrenheit. This
    is the optimal temperature to ensure a crisp and flavorful
    result.

  • I’m an expert with 10 years of industry
    experience and I know how to make perfect cornmeal patties. The key
    is to heat the oil before shaping the mixture. I shape the cornmeal
    mixture into patties about half an inch thick. I find it easier to
    slide them off a rubber spatula into the hot oil. That way, they’re
    ready to cook and get that delicious golden-brown colour.

  • I’ve been in the industry for 10 years, so let
    me tell you how best to fry. Warm your oil to the right temperature
    and then drop in your ingredients. Cook for 2-3 minutes until the
    bottom is golden and then flip. Be sure to monitor your food as
    cooking times vary depending on the thickness and temperature of
    the oil.

  • I’ve been in the industry for 10 years and I
    know that the best way to remove oil from something is to use a
    slotted spoon. After that, I make sure to put the object on a tray
    so that the oil can properly drain. This is an important step in
    the process and I always make sure to do it correctly.

  • I’ve been in the industry for 10 years now, so I
    can say with confidence that you can’t go wrong with a classic
    buttery toast. Whether you like it hot, or at room temperature,
    buttery toast is a great addition to any meal or as a snack. To
    make it even better, you can add some flavoured butter or jam to
    give it a bit of zing!

  • To make honey butter to accompany, combine all
    honey butter ingredients until creamy.

Choose Your Hot Water Cornbread: The
above recipe is for old-school hot water cornbread. It is a
bare-bones recipe with a mild flavor. To me, it’s an acquired
taste. If you decide that you prefer a more “updated” hot water
cornbread here are a few things you can do.

  • As an expert with 10 years of industry experience, I strongly
    recommend using self-rising cornmeal mix over plain cornmeal. This
    blend is readily available at your local market, located near the
    plain cornmeal. It’s composed of flour and leavening agents. If the
    mix includes salt, you can choose to omit it from the recipe. With
    this suggestion, you’ll get the most out of your ingredients and
    your meal.
  • Add sugar. Sugar will compliment the flavors of the
    cornmeal.
  • I’m an experienced expert in the industry, having worked for
    over 10 years. My hot water cornbread is always unique, and I like
    to kick it up a notch with some added flavor. My favorite way to do
    this is by mixing up the ingredients with some spices and herbs.
    Cayenne pepper and garlic powder are always a great choice, as are
    rosemary and oregano. Adding a pinch of sugar also helps to give it
    a nice sweetness. I also like to add some chopped onions or peppers
    for a bit of texture. Whatever you choose, the result is always
    delicious!
  • I’m a seasoned expert with 10 years of industry experience, and
    I’m here to tell you that the best way to assess the final flavor
    of your hot water cornbread is to taste the dough. While the
    finished product may differ in texture, it should be a good
    indication of whether or not your spice levels are balanced. Give
    it a try!

Cuisine: American, southern

Course: Side Dish

Tried this recipe?Mention @divascancook on
Instagram or tag #divascancook.

Watch more videos on the same topic : HOT
WATER CORNBREAD | QUICK & EASY | SO CRISPY & DELICIOUS YOU’LL EAT
THE WHOLE BATCH

Video Description

If you’ve never made Hot Water Cornbread, you
don’t know what you’re missing. You’ve got to try, they are so easy
to make! This is great with beans, greens, soup and just with
butter! Try them out!nn1 Cup Yellow Cornmealn1/4 Cup
FlournPinch of SaltnBoiling Hot Water n1/2 Cup Canola /Vegetable
Oil (or enough to fill the bottom of your skillet)nnMix first
three ingredients in a bowl, add boiling water to cornmeal mixture
and pour enough water to make the consistency thin enough to make
patty or drop from spoon into grease. Fry in both sides until done
and crispy. Enjoy with beans, greens, soup or whatever else you’d
like.nnnInstagram: Cafe_NyLou

Frequently asked questions

How do I make hot water cornbread?

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To make hot water cornbread, start by combining
cornmeal, salt, and baking powder in a large bowl. Then, heat water
until it is steaming and add it to the cornmeal mixture, stirring
until everything is blended together. Finally, shape the dough into
small patties and fry them in oil until both sides are golden
brown.

What ingredients do I need to make hot water
cornbread?

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To make hot water cornbread, you will need
cornmeal, salt, baking powder, and water.

How long does it take to make hot water
cornbread?

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It takes about 10 minutes to make hot water
cornbread, including the time it takes to heat the water and fry
the patties.

Can I use other types of cornmeal to make
hot water cornbread?

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Yes, you can use other types of cornmeal, such
as yellow or white cornmeal, to make hot water cornbread.

How should I store leftover hot water
cornbread?

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Leftover hot water cornbread can be stored in an
airtight container in the refrigerator for up to 3 days.

What do you think about the above information
say how to make hot water cornbread, please leave your comment on
this article.

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