Hot Water Cornbread Recipe African American

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

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

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

Ingredients

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

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