Hot Water Cornbread
150kcal
Ingredients
For the Cornbread
- 1 cup cornmeal preferably stone-ground for better texture
- 1/2 cup boiling water ensure the water is at a rolling boil
- 1/4 cup milk can substitute with buttermilk for added flavor
- 1 tbsp vegetable oil for frying; can also use bacon grease for flavor
- 1 tsp salt adjust to taste
Method
Prepare the Cornmeal Mixture
- In a mixing bowl, combine the cornmeal and salt. Stir well to evenly distribute the salt throughout the cornmeal.
- Slowly add the boiling water to the cornmeal mixture while stirring continuously. This step is crucial as it helps to cook the cornmeal slightly, creating a better texture.
- Once the mixture is well combined and thickened, add the milk. Mix until you achieve a smooth batter. The consistency should be thick but pourable.
Cook the Cornbread
- Heat a skillet over medium-high heat and add the vegetable oil. Allow the oil to heat until shimmering but not smoking.
- Using a ladle, pour about 1/4 cup of the cornbread batter into the hot skillet for each piece. Make sure not to overcrowd the skillet.
- Cook for about 3-4 minutes on one side, or until the edges start to brown and the top appears set. Flip carefully using a spatula.
- Cook for an additional 2-3 minutes on the other side until golden brown and crispy. Adjust the heat if necessary to prevent burning.
- Remove from the skillet and place on a paper towel-lined plate to absorb excess oil. Repeat with the remaining batter.
Serve
- Serve the hot water cornbread warm, ideally with butter, honey, or alongside your favorite soups and stews.
Nutrition
Serving1pieceCalories150kcalCarbohydrates22gProtein3gFat6gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat2gSodium200mgPotassium150mgFiber2gCalcium2mgIron4mg
Notes
Hot water cornbread is best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in a skillet to regain crispness.