Hot Water Cornbread Patties Recipes

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HOT WATER CORNBREAD PATTIES



Hot Water Cornbread Patties image

From Betty's Soul Food Collection... Flat out the best cornbread there is for serving with salad or soup, it's also ready in 15 minutes. The trick is mixing your batter with boiling water. Try it tonight!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 3

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup boiling water
1/4 cup vegetable oil

Steps:

  • In medium bowl, stir muffin mix and water until soft dough forms (dough will be slightly sticky). With floured hands, shape mixture into 6 (3-inch) patties.
  • In 12-inch skillet, heat oil over medium heat. Fry patties, turning once, until deep golden brown. Drain on paper towels.

Nutrition Facts : Calories 190, Carbohydrate 24 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Patty, Sodium 210 mg, Sugar 6 g, TransFat 0 g

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

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

HOT WATER CORNBREAD RECIPE



Hot Water Cornbread Recipe image

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

1 1/2 cups self-rising cornmeal mix
3 tablespoons finely chopped scallions (about 2 medium scallions)
1 teaspoon fresh thyme leaves
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 cup boiling water
1 1/2 cups canola oil

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.

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

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.

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

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

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

1 cup cornmeal
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon shortening
¾ cup boiling water

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

CREOLE HOT WATER CORNBREAD



Creole Hot Water Cornbread image

A very simple recipe. These crispy little patties are fried and served warm, drizzled with honey, maple syrup or honey butter.

Provided by Walita J Powell

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 22m

Yield 12

Number Of Ingredients 7

1 ⅔ cups cornmeal
¾ teaspoon Creole seasoning
1 tablespoon minced onion
1 ¾ teaspoons white sugar
5 teaspoons shortening
1 ¼ cups boiling water
lard for frying

Steps:

  • Combine the cornmeal, Creole seasoning, onion, and sugar in a medium bowl. Pour in boiling water and shortening; stir until the shortening melts.
  • Melt lard or bacon fat to a depth of 1/2 inch in a large skillet; bring to a temperature of 375 degrees F (190 degrees C) over medium-high heat. Shape heaping tablespoons of the dough into flattened balls (thickness is a personal preference). Fry in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels.

Nutrition Facts : Calories 129 calories, Carbohydrate 15.9 g, Cholesterol 4.1 mg, Fat 6.5 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 31 mg, Sugar 1 g

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Top Asked Questions

How to make cornbread batter at home?
Hot water as needed, about one cup. Place the cornmeal in a small mixing bowl. Add the flour. Add the salt. Use a fork to mix the dry ingredients together. Gradually stir in enough hot water to make a thin batter. Let the batter rest while you heat up your skillet. Place a skillet over Medium heat on your stove top.
What is in a hot water cornbread Patty?
Pan fried cornmeal mixed with shortening and boiling water make these hot water cornbread patties a delicious staple for all southern bites!! Happy June 1st, Guys!!!
How long to fry hot water cornbread?
Heat the oil on medium-high. Step 3: Form the hot water cornbread patties. Place in the hot oil. Step 4: Fry hot water cornbread for 5 minutes on each side until golden brown. Enjoy! I know most of you learn from videos.
How do you make fried corn patties?
It’s simply cornmeal mixed with a little salt and hot water, formed into little patties, and then fried in a heavy skillet until crunchy and golden brown. Because the frying time is so short, the boiling water starts the cornmeal cooking and results in a light, fluffy interior texture.

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