Southern Hot Water Cornbread
This Southern Hot Water Cornbread is dense, moist, & delicious. Fried to a golden brown, it is allergy-friendly, flavorful, & beyond tasty!
- 1 cup cornmeal fine
- 1/2 teaspoon salt
- 1 teaspoon granulated￼ sugar
- 3/4 cup boiling water
- Corn oil for frying
In a medium-size bowl combine 1 cup of cornmeal, 1 teaspoon of salt, and 1 teaspoon of granulated sugar. Then four and 3/4 cups of boiling water ￼￼ Pour about 2 inches of corn oil into a heavy-bottomed pot or pan and bring the heat to about 375 degrees Fahrenheit. ￼￼You want to measure the temperature of the oil using an instant-read thermometer.
Now begin shaping the cornmeal mixture into flat patties. ￼￼You’ll need about 2 tablespoons of the cornmeal mixture for each patty. ￼
Fry each cornbread patty for about 5 minutes￼, making sure to turn once. This will give them an even golden crust. ￼ Serve warm with a little bit of butter, honey, or syrup. ￼
Recipe adapted from AllRecipes￼.com
More tasty Side Dishes!
Calories: 78kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 64mg | Fiber: 2g | Sugar: 1g | Iron: 1mg