Best Hot Water Cornbread Recipes

SOUTHERN-STYLE HOT WATER CORNBREAD

Steps:

• Mix yellow cornmeal, buttermilk, flour, egg, and salt together in a large bowl.
• Heat oil in a large skillet over medium heat. Drop spoonfuls of cornmeal mixture into hot oil; cook until browned and crisp, 2 to 3 minutes per side. Drain on paper towels.

CORN PONE ( FRIED HOT WATER CORNBREAD)

Steps:

• 1. Mix all dry ingredients
• 2. Slowly add boiling water and stir . you want it to be thick enough to pat into a patty. It may not take all the water. Humidity can affect how much is needed
• 3. Heat about 1/2" of oil in skillet
• 4. Take a good spoonful of mix and form into a patty about 2 inch diameter and 1/2 inch thick.
• 5. Make sure oil is HOT and lower patty into oil cooking until browned and flip over. Browning on both sides
• 6. Remove from oil and place on plate with paper towel to drain.

CREOLE HOT WATER CORNBREAD

Steps:

• Combine the cornmeal, Creole seasoning, onion, and sugar in a medium bowl. Pour in boiling water and shortening; stir until the shortening melts.
• Melt lard or bacon fat to a depth of 1/2 inch in a large skillet; bring to a temperature of 375 degrees F (190 degrees C) over medium-high heat. Shape heaping tablespoons of the dough into flattened balls (thickness is a personal preference). Fry in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels.

HOT WATER CORNBREAD

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.

UNCLE BILL'S HOT WATER CORNBREAD

Steps:

• Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
• Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
• Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

HOT WATER CORNBREAD PATTIES

Steps:

• In medium bowl, stir muffin mix and water until soft dough forms (dough will be slightly sticky). With floured hands, shape mixture into 6 (3-inch) patties.
• In 12-inch skillet, heat oil over medium heat. Fry patties, turning once, until deep golden brown. Drain on paper towels.

HOT WATER CORNBREAD

Steps:

• 1. Heat about 2 tbsp oil in a cast iron skillet.
• 2. Mix together corn meal and salt. Add hot water until the cornmeal is the consistency of oatmeal.
• 3. Pour cornmeal into the hot skillet.
• 4. Bake in a 375 degree oven for about 30 to 35 minutes or until the edges are browned and the top is browning.
• 5. Serve hot.
• 6. You can also cook the cornbread into patties on top of the stove. After adding cooking oil to the cast iron skillet and heating, drop the cornmeal by teaspoons into the hot oil. Brown the first side and then flip and brown the second side. Drain on paper towel and serve hot. It only takes a couple of minutes to cook on each side.

FRIED HOT WATER CORNBREAD

Steps:

• Mix cornmeal and flour in mixing bowl.
• Pour in boiling water (may need to add a little more to make mixture stick together.
• Stir well.
• Let cool for a few minutes.
• Preheat iron skillet or griddle and add enough oil to cover bottom of skillet.
• Spoon about 1/4 cup into hot skillet.
• Brown on both sides.
• Drain on paper towel and serve while still hot.

GRANNY'S HOMEMADE VEGETABLE BEEF SOUP WITH HOT WATER CORNBREAD

Steps:

• In a 10 quart pot, pour the V-8 juice, tomato juice, tomato paste, boullion cubes, soy sauce and water. Adjust the water so the soup is not thin and watery. You may need more or you may need less. Bring to a boil and reduce heat to a simmer. Add the beef, onions and celery. Let them simmer until they are almost done about 1 hour on low heat. Stir occassionaly to be sure the liquids do not evaporate and leave a consentrated soup. Add the vegetables and potatoes at this point and continue to simmer until all are tender and done. Salt and pepper to taste, but remember the boullion cubes and soy sauce has a salt content so taste before adding additional salt. I find that some hot water cornbread goes very well with this soup. Fall and Winter can be easily tamed with this soup in your tummy. Hot Water Cornbread Mix all the dry ingredients in a large mixing bowl blending them tgether by stirring. Make a well in the center and add the eggs. mix slightly until mixter is lumpy. Add hot water a little at a time until you get a mixter the consistency of cake batter. Heat a cast iron skillet or griddle to cook the cornbread. You can spray it with a non-stick spray, but only the oil kind. NO buttery or baking powder sprays. Ladle the mixture onto the skillet or griddle about a good serving spoon size for each cake. when it starts to bubble on the top, flip it over, cook until done and place it on a serving plate. Repeat until all the batter is cooked. This should yield about 12 to 15 nice size cakes. If you want smaller cakes just ladle on a smaller amount. Serve with the soup while hot and enjoy.

HOT WATER CORNBREAD

Steps:

• 1. In a medium sized bowl add your dry ingredients. In a medium iron or heavy skillet add your oil and heat or medium heat until hot. Add hot water 1/2 cup at a time and mix making sure that it it is wet. Form into patties and place in hot oil and brown on each side about 3-5 minutes. Remove from skillet and place on paper towels until ready to serve. delicious with beans, greens, cabbage.

COUNTRY HOT WATER CORNBREAD

Steps:

• 1. STIR TOGETHER THE CORNMEAL AND SALT AND THEN STIR IN WATER.HEAT SKILLET AND OIL IT LIGHTLY DROP THE BATTER BY TABLESPOONS ONTO THE SKILLET.COOK UNTIL BROWNED ON ONE SIDE, TURN AND BROWN THE OTHER SIDE
• 2. SERVE IMMEDIATELY

HOT WATER CORNBREAD

Steps:

• Mix together the cornmeal, flour, salt and sugar.
• Stir in the egg.
• Slowly add enough boiling water until you have a thick batter that you can form into patties.
• Form into patties and fry in hot oil in a heavy skillet until golden brown on both sides.
• Serve immediately.

OLD-FASHIONED HOT WATER CORNBREAD RECIPE - (4.4/5)

Steps:

• Heat oil and bacon fat in a deep fryer or in a pot or heavy skillet over medium-high heat. (It needs to be deep enough to cover the spoons of batter.) Whisk the cornmeal and salt together. Using a spoon to mix, stir in just enough boiling water for the batter to stick together. It should be about the consistency of mashed potatoes. (I used about 1 1/4 cups.) When oil is hot, spoon walnut-sized tablespoons of batter into your hands and smooth out a bit. (It helps to wet hands first.) Drop into hot oil, a few at a time. Fry until golden brown. Drain on paper towels. Makes about 20.

HOT WATER CORNBREAD PATTIES

Steps:

• In medium bowl, stir muffin mix and water until soft dough forms (dough will be slightly sticky). With floured hands, shape mixture into 6 (3-inch) patties.
• In 12-inch skillet, heat oil over medium heat. Fry patties, turning once, until deep golden brown. Drain on paper towels.

HOT WATER CORNBREAD

Steps:

• 1. Put a teapot full of water on the stove to boil. If using a pot, I would probably use at least 2 quarts. You may or may not need all the water.
• 2. (*Note: You can use less cornmeal or more, depending on how many you make. Number it makes, depends on how large you make your "rounds".) Put the cornmeal in a large bowl. DO NOT USE a metal bowl as it will be too hot to handle. Make a "well" in the middle of the meal.
• 3. Put a skillet on stove with enough oil to fry. Just use your judgement on this. Depending on your skillet, maybe an inch. (I just never give thought to the exact amount of oil).
• 4. When water is boiling hot...rolling hard boil....., slowly pour a little in the middle of the meal. Be careful and not let it splash on you. Just judge by the amount of cornmeal you use. Stir the meal into the water. It will get very thick. Slowly add more water until it is the consistency of thick cream of wheat of oatmeal. (The picture pretty well shows the consistency you want it to be.)
• 5. Once your skillet with the oil is hot enough for frying, using a large spoon (I use a heaping tablespoon-actual spoon and not a measuring spoon), drop the mixture into the skillet, being cautious not to splash the oil on you. You can gently spread out a little if it seems too thick. Allow it to fry 'til it loosens from the pan. This should be a golden brown. Then turn it and cook 'til that side is a golden brown, or deeper to your taste.
• 6. Carefully remove from skillet and put on paper towel lined plate. Serve and enjoy...
• 7. Note: When adding the boiling water, if you get it too "wet" you can still use the the mixture. It will take longer to cook and will be thinner as the water cooks off, and be crisper. It will also "spit and splatter" at you when it hits and cooks in the oil. I realize this is not giving "specific" measurements. It really doesn't matter if you use a cup or meal or 4 cups, for a crowd. As long as you have plenty of hot, boiling water and add it slowly. I never use all the teapot of water when I make it. But I make for a smaller number of people now. Please let me know if you have any questions.

HOT WATER CORNBREAD

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.

SOUTHERN HOT WATER CORNBREAD

Steps:

• 1. Bring water to boil. Heat about a half inch of grease in cast iron skillet.
• 2. Mix cornmeal and salt in large plastic (heatproof) bowl. Add enough boiling water to wet cornmeal and make it stick together.
• 3. Chef's Note: We prefer yellow cornmeal as it gives more of a corn flavor when fried. A lot of people prefer white cornmeal. Two big NONO's! NO sugar and NO leavening!
• 4. Rinse hands in cold water to prevent burning and sticking. Take a scoop of cornmeal and pat out with your hands into a pone or patty. Fry. Continue until pan is full.
• 5. Let fry until yellow and firm on one side and then flip to cook other side. I make my pones some thick and some thin to please everyone! Experiment and find the right size to suit your family.
• 6. Let drain on paper towels. Leftovers can be reheated in oven.

HOT WATER CORNBREAD

Steps:

• 1. Mix all dry ingredients.
• 2. Pour in boiling water until mixture is of dough consistency.
• 3. Drop by tablespoons into deep hot grease until lightly browned. Drain well on paper towels.

HOT WATER CORNBREAD

Steps:

• Heat water to boiling. Mix dry ingredients, add hot water a little at a time and stir until batter is the consistency of mud.
• Take 1 1/2 tablespoons of mixture and shape and press until it is a patty. Fry in hot oil (not too hot) until done. Test one before you take them all out of the oil. It should be crispy outside and chewy inside.

HOT WATER CORNBREAD

Steps:

• Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Remove and discard all but 1 Tbsp. drippings from skillet.
• Add boiling water gradually to cornmeal in large bowl, stirring constantly until blended. Stir in bacon and reserved drippings.
• Heat oil to 375°F in large skillet on medium-high heat. Drop tablespoonsful of cornmeal mixture, in small batches, into hot oil, being careful to not overcrowd the skillet; cook 3 to 4 min. on each side or until cornbread is golden brown on both sides. Serve warm.