Hot Water Cornbread
A delightful fried cornbread that combines a crispy exterior with a soft interior, perfect as a side dish for stews and chili.
Ingredients
Main ingredients
- 2 cups cornmeal Use fine or medium-grind for best texture.
- 1 teaspoon salt
- 2 cups boiling water Bring water to a rolling boil before measuring.
- 1 tablespoon vegetable oil Plus extra for frying.
Instructions
Preparation
- In a large mixing bowl, combine the cornmeal and salt. Mix them well to ensure the salt is evenly distributed.
- In a pot, bring 2 cups of water to a rolling boil. Measure out the boiling water carefully.
- Pour the hot water into the bowl with the cornmeal mixture. Stir until everything is thoroughly combined, then let it sit for about 5 minutes.
- Wet your hands with a little oil and form the dough into small patties, about ½-inch thick.
Cooking
- Heat a skillet over medium-high heat and add enough oil to coat the bottom.
- Once the oil is hot, carefully place the patties in the skillet. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the patties to a plate lined with paper towels to absorb any excess oil.
Serving
- Enjoy your Hot Water Cornbread warm, topped with spreads like honey or served alongside main dishes.
Notes
Cool slightly before shaping the dough. For best results, make sure the oil is hot before adding the patties for better crisping. Refrigerate leftovers for up to 3 days or freeze for up to 1 month.