Hot water cornbread is a traditional Southern food. It was first made by Native Americans who ground their staple vegetable, corn, to make cornmeal. The Indians taught their grinding techniques and the recipe to European explorers who came to the New World. Hot water cornbread is made from a batter of cornmeal and boiling water that is fried in lard or oil until it is crispy and browned on both sides. It is often enjoyed with sweet toppings such as honey, maple syrup, or fruit preserves.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine the cornmeal, salt, and sugar in a medium bowl.
- Add the boiling water and shortening, stirring until the shortening melts.
- Pour oil to a depth of ½-inch in a large skillet and set over medium heat.
- Shape heaping tablespoonfuls of the cornmeal mixture into flattened circles.
- Fry the cornmeal circles in the hot oil for about 2–3 minutes or until crisp and golden-brown on the bottom. Flip the circles and cook the other side for about another 2–3 minutes or until crisp and golden-brown.
- Repeat steps four and five until all the cornmeal batter is used.
- Transfer the cornbread to paper towel to remove excess oil and then serve immediately with optional toppings such as maple syrup or honey.
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