OLD-FASHIONED HOT WATER CORNBREAD
Steps:
- Gather the ingredients.
- In a heavy iron skillet , melt 1 tablespoon of shortening.
- Place the cornmeal and salt in a bowl.
- Pour boiling water over the cornmeal and salt.
- Add the melted shortening and stir well.
- When the mixture is cool enough to handle, after about 5 minutes, divide it into four portions.
- Shape each portion into a cornbread cake about 3/4-inch thick.
- Heat about 3 tablespoons of vegetable shortening or oil in the skillet over medium heat.
- Place corn cakes in the hot oil and fry until browned, turning to brown both sides every 2 minutes, about 8 to 12 minutes total.
Nutrition Facts : Calories 232 kcal, Carbohydrate 23 g, Cholesterol 2 mg, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 328 mg, Sugar 0 g, Fat 15 g, ServingSize 4 servings, UnsaturatedFat 0 g
FRIED HOT WATER CORNBREAD CAKES
Steps:
- Gather the ingredients.
- Place the water and salt in a medium saucepan and bring to a full boil over high heat.
- Remove the water from the stove and add the cornmeal, bacon drippings or butter, and sugar, if using. Stir until a stiff dough is formed. Let the mixture stand just until it is cool enough to handle, or about 10 to 15 minutes.
- Shape the dough into palm-sized cakes. Set aside.
- Heat a heavy skillet, preferably cast iron , over medium heat. Add enough shortening or bacon drippings to coat the bottom of the pan.
- When the fat is hot, place the cakes in the hot skillet. Fry until lightly browned on the bottom.
- Turn the cakes over and fry until brown. Repeat the process with all the cakes. Serve hot.
- Enjoy!
Nutrition Facts : Calories 231 kcal, Carbohydrate 38 g, Cholesterol 5 mg, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, Sodium 238 mg, Sugar 0 g, Fat 8 g, ServingSize 4 to 5 servings, UnsaturatedFat 0 g
HOT WATER CORNBREAD
Hot Water Cornbread has long been a staple in Black American cooking, and in households throughout in the South. It's made with only a handful of ingredients, fried in fat instead of baked, and is more similar to a hush puppy than a bread. White cornmeal is preferred to yellow in the South, but you can use either as long as it's finely ground. Some just use cornmeal. Others add a little baking powder for added texture. But the magic ingredient is really the boiling water, which cooks and softens the cornmeal so that the frying is just to crisp and color the exterior. This dish is a favorite of my southern in-laws, who love to prepare it for each special occasion and many days in between!
Provided by Food Network Kitchen
Time 20m
Yield about 8 cakes
Number Of Ingredients 6
Steps:
- Heat about 1 cup of oil in a 10-inch cast-iron skillet over medium heat until a deep-frying thermometer registers 375 degrees F.
- Add the cornmeal, baking powder, salt and sugar to a medium bowl and stir to combine. Stir in the boiling water. If the dough is still too dry to come together, add more boiling water in 1-tablespoon increments.
- Using a 3/4-ounce cookie scoop, scoop the mixture into the palm of your hand and flatten into a 2-inch patty. Working in batches, fry the patties until lightly golden brown, 1 to 2 minutes on each side. Transfer the cornbread to a paper towel-lined plate using a fish spatula. Serve immediately.
FRIED HOT WATER CORNBREAD
Quick top of stove cornbread that is good with soups, stews, beans, peas, etc. My daddy used to make it when he would make his corned beef hash soup or red beans and rice.
Provided by tawanasue
Categories Breads
Time 20m
Yield 6-8 patties, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix cornmeal and flour in mixing bowl.
- Pour in boiling water (may need to add a little more to make mixture stick together.
- Stir well.
- Let cool for a few minutes.
- Preheat iron skillet or griddle and add enough oil to cover bottom of skillet.
- Spoon about 1/4 cup into hot skillet.
- Brown on both sides.
- Drain on paper towel and serve while still hot.
SOUTHERN FRIED CORNBREAD
Steps:
- In a medium-sized bowl, mix cornmeal, salt, and water together. You'll want the consistency of thick cake batter. If it is too dry, add a little more water.
- In a cast iron skillet, heat bacon drippings and oil until almost smoking. You will know the oil is hot when a few drops of water sizzle when dropped into the skillet.
- Drop 2 tablespoons of cornmeal mixture into the oil and brown until golden crust forms around the edges of the cornbread (about 2 minuteand then turn and brown until cornbread is golden on the outside. Add more oil and/or bacon drippings if the skillet becomes too dry. Remove to a paper towel to drain and serve hot.
Nutrition Facts : Calories 83 kcal, Fat 9 g, SaturatedFat 6 g, Cholesterol 5 mg, Sodium 104 mg, UnsaturatedFat 4 g, ServingSize 1 serving
HOT WATER CORNBREAD RECIPE
Don't be alarmed, but this cornbread recipe calls for sugar. We know, we know, but give it a try! The recipe starts with self-rising cornmeal mix. Add scallions, thyme, sugar, salt, and soon you have a flavorful mix that's ready for some boiling water. Only stir until the ingredients are incorporated. Heat your cast-iron skillet, along with 1 1/2 cups canola oil, over medium high heat. You'll drop spoonfuls of the batter into the skillet and fry in batches. Let the cornbread develop a beautiful golden hue before flipping, which should be about 2 minutes per side. We love serving our Hot Water Cornbread with savory Turnip Greens to sop up all that delicious broth in which the greens stew. Aside from greens, our Hot Water Cornbread is the perfect side for savory soups and stews. We also love serving it with a classic main dish like ham. If you're serving a crowd, cook up an extra batch or two-we have a feeling our Hot Water Cornbread will be a crowd pleaser no matter what you have on the menu.
Provided by Southern Living Test Kitchen
Categories Quick Breads
Time 15m
Yield Serves 8 (serving size: about 3 patties)
Number Of Ingredients 7
Steps:
- Stir together cornmeal, scallions, thyme, sugar, and salt in a medium bowl. Add boiling water, and stir until incorporated.
- Heat oil in 10-inch cast-iron skillet over medium-high. Shape tablespoonfuls of batter into slightly flattened patties, and fry, in batches, until golden brown, about 2 minutes per side. Drain on paper towels. Serve with Turnip Greens.
LACE CORNBREAD
Lace cornbread is an easy Southern delicacy. This light, crispy cornbread is as easy to eat as it is to make.
Provided by Brooke Burks
Categories Side Dishes
Time 10m
Number Of Ingredients 5
Steps:
- Mix Cornmeal, water and salt in a bowl. Mixture will be thin.
- Heat bacon grease with butter until melted and hot. Over low to medium heat.
- When grease is hot, spread about 2 tablespoons of cornmeal mixture to pan in small circular cakes. Doing only 2 or 3 at a time, cook 1-3 minutes per side, turning carefully until edges are brown.
- Carefully remove from pan when crispy and brown to drain on a paper towel. Enjoy!
Nutrition Facts : Calories 82 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 97 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CORN PONE ( FRIED HOT WATER CORNBREAD)
Took forever to find this recipe. Down here I grew up hearing it called corn pone. There was a restaurant Aunt Fannies cabin that made this and the recipes I found it wasn't the same. . years later a " Yankee" friend " that's hot water cornbread" lol only difference was the name. Great with gumbo or fish. Anything really...
Provided by mary hendricks
Categories Other Breads
Time 10m
Number Of Ingredients 7
Steps:
- 1. Mix all dry ingredients
- 2. Slowly add boiling water and stir . you want it to be thick enough to pat into a patty. It may not take all the water. Humidity can affect how much is needed
- 3. Heat about 1/2" of oil in skillet
- 4. Take a good spoonful of mix and form into a patty about 2 inch diameter and 1/2 inch thick.
- 5. Make sure oil is HOT and lower patty into oil cooking until browned and flip over. Browning on both sides
- 6. Remove from oil and place on plate with paper towel to drain.
HOT WATER CORNBREAD
This is a very old-fashioned recipe. The cornbread is shaped into little cakes and fried, rather than baked. They are served with maple syrup or honey.
Provided by Karin Christian
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and shortening; stir until shortening melts.
- Pour oil or bacon fat to a depth of 1/2 inch in a large skillet and heat to 375 degrees F (190 degrees C).
- Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 16.3 g, Fat 2.9 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 395.6 mg, Sugar 0.8 g
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