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to our corner of the country! We invite you to try some of our family
recipes. Home cooking never tasted so good. Please check back often,
as this site is updated regularly. Check out our featured recipe this
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Bread
Recipes > Hot Water Cornbread Recipe
Hot Water Cornbread Recipe
2 cups white cornmeal
1/4 teaspoon baking powder
1 1/4 teaspoons salt
1 teaspoon sugar
1/4 cup half-and-half
1 tablespoon vegetable oil
1 to 2 cups boiling water
Vegetable oil
Softened butter
COMBINE first 4 ingredients in a bowl; stir in half-and-half and 1
tablespoon oil. Gradually add boiling water, stirring until batter is
the consistency of grits.
POUR oil to a depth of 1/2 inch into a large
heavy skillet; place over medium-high heat. Scoop batter into a
1/4-cup measure; drop into hot oil, and fry, in batches, 3 minutes on
each side or until golden.
Drain on paper towels. Serve with softened
butter. Yield: 1 dozen.
Prep: 5 min., Cook: 18 min.
Note: The amount of boiling water needed varies depending on the type
of cornmeal used. Stone-ground (coarsely ground) cornmeal requires
more liquid.
Country Ham Hot-Water Cornbread: After adding boiling water, stir in 1
to 2 cups finely chopped cooked country ham.
Bacon-Cheddar Hot-Water Cornbread: After adding boiling water, stir in
8 slices cooked and crumbled bacon, 1 cup shredded sharp Cheddar
cheese, and 4 minced green onions.
Southwestern Hot-Water Cornbread: After adding boiling water, stir in
1 jalapeño pepper, seeded and minced; 1 cup shredded Mexican cheese
blend; 1 cup frozen whole kernel corn, thawed; and 1/4 cup minced
fresh cilantro.
Baked Hot-Water Cornbread: Omit skillet procedure. Pour 1/3 cup
vegetable oil into a 15- x 10-inch jellyroll pan, spreading to edges.
Drop batter as directed onto pan. Bake at 475° for 12 to 15 minutes.
Turn and bake 5 more minutes or until golden brown.
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