Southern Hot Water Cornbread Recipes

UNCLE BILL'S HOT WATER CORNBREAD

Steps:

• Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
• Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
• Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

HOT WATER CORNBREAD RECIPE

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.

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.

SOUTHERN HOT WATER CORNBREAD

Steps:

• 1. Bring water to boil. Heat about a half inch of grease in cast iron skillet.
• 2. Mix cornmeal and salt in large plastic (heatproof) bowl. Add enough boiling water to wet cornmeal and make it stick together.
• 3. Chef's Note: We prefer yellow cornmeal as it gives more of a corn flavor when fried. A lot of people prefer white cornmeal. Two big NONO's! NO sugar and NO leavening!
• 4. Rinse hands in cold water to prevent burning and sticking. Take a scoop of cornmeal and pat out with your hands into a pone or patty. Fry. Continue until pan is full.
• 5. Let fry until yellow and firm on one side and then flip to cook other side. I make my pones some thick and some thin to please everyone! Experiment and find the right size to suit your family.
• 6. Let drain on paper towels. Leftovers can be reheated in oven.

SOUTHERN BUTTERMILK CORNBREAD

Steps:

• Mix yellow cornmeal, buttermilk, flour, egg, and salt together in a large bowl.
• Heat oil in a large skillet over medium heat. Drop spoonfuls of cornmeal mixture into hot oil; cook until browned and crisp, 2 to 3 minutes per side. Drain on paper towels.