Southern Hot Water Cornbread Food

HOT WATER CORNBREAD

Hot Water Cornbread image

Just like mom used to make! Try this either hot from the pan as is or with butter and syrup. Posted in response to a recipe request. From the Houston Chronicle. Cooking time approximate.

Provided by Molly53

Categories Quick Breads

Time 21m

Yield 15 patties

Number Of Ingredients 7

Ingredients

2 cups cornmeal
3/4 cup all-purpose flour
2 teaspoons salt
1 tablespoon sugar
1 egg, beaten
boiling water
oil (for frying, 1/4 to 1/2 cup)

Steps:

Mix together the cornmeal, flour, salt and sugar.
Stir in the egg.
Slowly add enough boiling water until you have a thick batter that you can form into patties.
Form into patties and fry in hot oil in a heavy skillet until golden brown on both sides.
Serve immediately.

Nutrition Facts : Calories 89.7, Fat 1, SaturatedFat 0.2, Cholesterol 12.4, Sodium 320.6, Carbohydrate 18.1, Fiber 1.4, Sugar 1, Protein 2.4

OLD-FASHIONED HOT WATER CORNBREAD

Old-Fashioned Hot Water Cornbread image

This hot water cornbread is shaped into cakes and fried in hot fat in a skillet. This old-fashioned cornbread is similar to hoecakes or corn pone.

Provided by Diana Rattray

Categories Side Dish Bread

Time 30m

Number Of Ingredients 5

Ingredients

1 tablespoon shortening
1 cup cornmeal
1 scant teaspoon salt
1 cup boiling water
3 tablespoons vegetable shortening (or oil; for frying)

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

HOT WATER CORNBREAD

Hot Water Cornbread image

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

Ingredients

Vegetable oil, for frying
1 cup white cornmeal, such as Martha White (see Cook's Note)
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon sugar
1/2 cup boiling water, plus more if needed

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.

HOT-WATER CORNBREAD

Hot-Water Cornbread image

Make and share this Hot-Water Cornbread recipe from Food.com.

Provided by KittyKitty

Categories Breads

Time 23m

Yield 8 patties, 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoons salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
3/4-1 1/4 cup boiling water
vegetable oil
softened butter

Steps:

Combine first 4 ingredients in a bowl; stir in half and half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits.
Pour oil to a depth of 1/2 inch into a large heavy skillet (cast iron), place over medium high heat. Scoop batter into a 1/4 cup measure;drop into hot oil, and fry in bathches 3 minutes on each side or until golden. Drain well on paper towels. Serve immediately with softened butter.

Nutrition Facts : Calories 137.4, Fat 3.7, SaturatedFat 0.9, Cholesterol 2.8, Sodium 388.9, Carbohydrate 24.3, Fiber 2.2, Sugar 0.7, Protein 2.7

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