Ready for an old school, traditional Southern recipe? This hot water cornbread recipe calls for cornmeal and hot water and makes a delicious side dish. Crispy edges and moist on the inside, it's deep fried to absolute perfection and then slathered with a little butter and salt.
In an 8-inch cast iron skillet, heat a ½ inch of oil until 350 degrees, or until shimmering but not smoking.
In a large mixing bowl, combine the self-rising cornmeal and water. Stir until combined. The batter should resemble thick pancake batter - pourable, but not watery. Start with less water and add more as needed.
Once the oil is hot, use a ¼ cup measuring cup to portion out one cake at a time, carefully spoon the batter into the skillet. I was able to fit 3-4 cakes at a time.
When the edges begin to bubble and brown (just like pancakes), carefully flip the cakes and continue cooking - about 2-3 minutes per side. Work in batches, adding additional oil if necessary.
When the cakes are done, remove them to a plate lined with paper towels. Finish with a light sprinkling of kosher salt.
Serve warm with butter.
Nutrition:
Nutrition Facts
Hot Water Cornbread
Amount per Serving
Calories
204
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
5
mg
0
%
Potassium
171
mg
5
%
Carbohydrates
39
g
13
%
Fiber
5
g
21
%
Sugar
1
g
1
%
Protein
5
g
10
%
Calcium
5
mg
1
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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