Description
A simple and quick Southern-style Hot Water Cornbread recipe featuring crispy golden patties made from cornmeal and boiling water, fried to perfection. This classic comfort food is perfect as a side dish or snack with a satisfyingly crunchy texture.
Ingredients
Scale
Dry Ingredients
- 2 cups cornmeal
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
Wet Ingredients
- 1 1/2 cups boiling water
For Frying
- Vegetable oil for frying (about 1/2 inch deep in skillet)
Instructions
- Mix dry ingredients: In a large bowl, combine the cornmeal, salt, and sugar if using. Stir well to evenly distribute the ingredients.
- Add boiling water: Gradually pour the boiling water into the cornmeal mixture while stirring continuously until the cornmeal is fully moistened and the batter thickens to a dough-like consistency.
- Heat oil: Pour vegetable oil into a skillet to about 1/2 inch depth and heat it over medium-high heat until hot and shimmering, suitable for frying.
- Form patties: Shape the cornmeal mixture into small round patties, roughly the size of golf balls, flattening them slightly to form discs.
- Fry patties: Carefully place the patties into the hot oil, cooking them for about 2-3 minutes on each side until they turn golden brown and develop a crispy crust.
- Drain excess oil: Remove the fried patties using a slotted spoon and place them on paper towels to drain any excess oil before serving.
Notes
- For a sweeter cornbread, be sure to include the optional sugar.
- Maintain medium-high heat to ensure patties cook through without burning.
- You can adjust patty size depending on desired serving portions.
- Serve hot for best texture and flavor.
- This recipe is best enjoyed fresh but can be reheated in a skillet to restore crispness.
