Hot Water Cornbread Recipe Using Only 2 Ingredients Recipe Hot Instructions. stir together cornmeal and water until completely smooth. heat 1 4 inch of vegetable oil in a large skillet over medium high heat. when oil is hot, carefully drop batter from a spoon into the oil and lightly press flat with back of spoon. 2 cups self rising cornmeal, 1 cup hot water. cook until browned on the bottom, then flip and. Set aside. in a medium bowl, whisk cornmeal and salt. heat some water in a kettle until boiling. (water must be boiling hot in order to soften the cornmeal properly) stir in enough boiling water to form a soft dough that can hold its shape. (i usually need about 1 2 cup 3 or 4 tablespoons) *see note.
Hot Water Cornbread Southern Bite Let fry until crisp and deep golden brown on the bottom, 2 to 3 minutes. flip, careful not to splash hot oil, and fry until the other side is the same color. remove to a paper towel lined plate to drain a bit. repeat with the remaining batter, adding more oil to the pan if needed and letting it come up to temperature. Instructions. whisk together the cornmeal, baking powder, salt, and sugar in a mixing bowl. whisk in half and half and 1 tablespoon oil. gradually add boiling water, starting with 1 cup and adding more as needed until it is thick and about the consistency of grits or polenta. Once the oil is hot, pour or spoon about 1 4 cup of the batter into the oil. cook 3 to 5 minutes or until brown around the edges then carefully flip over and cook an additional 3 to 4 minutes. work in batches, adding additional oil if necessary. drain the cornbread on a plate lined with paper towels. serve warm. 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.
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