Description
A beloved classic from the South, perfect for pairing with any meal or savoring as a delightful snack all on its own!
Ingredients
Scale
- 2 cups of cornmeal
- 1 teaspoon of salt
- 1 tablespoon of sugar (optional)
- Boiling water
- Vegetable oil for frying
Instructions
- Combine Dry Ingredients: In a bowl, mix together the cornmeal, salt, and sugar (if desired).
- Pour in Hot Water: Gradually add boiling water to the dry mixture, stirring constantly, until it forms a thick but pliable dough.
- Heat Up the Oil: In a skillet, heat vegetable oil over medium-high heat.
- Shape the Cornbread: With either a spoon or your hands, shape small patties from the cornmeal dough.
- Fry Away: Carefully place the patties into the hot oil. Fry each side until they turn a delicious golden brown, approximately 2-3 minutes per side.
- Remove and Drain: Once cooked, take the patties out of the oil and let them drain on paper towels.
- Time to Serve: Enjoy your hot water cornbread straight away as a delightful side dish or with your preferred toppings.
Hot Water Cornbread, known by various names such as Corn Pone, Hoecakes, or Dodgers, is a cherished staple of Southern cuisine, boasting a crispy exterior and a tender, flavorful interior!
Notes
- Be careful when frying hot water cornbread, as the oil can splatter.
- Adjust the thickness of the cornbread by varying the amount of water added to the cornmeal.
- Experiment with adding ingredients like chopped onions, jalapeños, or cheese for extra flavor.
- Serve hot water cornbread with a drizzle of honey or maple syrup for a sweet twist.