Hot Water Cornbread
A timeless Southern staple: cornmeal patties mixed with boiling water and pan-fried until crisp and golden on the outside with a tender, steamy interior. Made with minimal ingredients and ready in minutes.
Ingredients
- 2 cups white or yellow cornmeal (fine or medium grind)
- 1 tsp salt
- 1 tsp granulated sugar (optional)
- 1.5 cups boiling water
- 1/2 cup vegetable oil or lard (for frying)
Instructions
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1
In a medium bowl, stir together 2 cups white or yellow cornmeal (fine or medium grind), 1 tsp salt, and 1 tsp granulated sugar (optional).
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2
Pour 1.5 cups boiling water into the cornmeal mixture and stir quickly until a thick, cohesive dough forms. Let stand 2 minutes so the meal absorbs the water.
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3
Heat 1/2 cup vegetable oil or lard (for frying) in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. You want about 1/4 inch of oil in the pan.
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4
With wet hands, scoop and shape the dough into oval or round patties about 1/2 inch thick and 3 inches wide.
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5
Working in batches to avoid crowding, carefully lower the patties into the hot oil. Fry 3-4 minutes per side until deep golden brown and crisp. Adjust heat as needed to prevent burning.
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6
Drain on a paper-towel-lined plate. Serve hot with butter.