Hot Water Cornbread

Hot Water Cornbread is an old-time southern favorite and has a fabulously crispy exterior. It’s a natural complement to southern green beans, collard greens, cabbage, or fried chicken. Especially with a glass of sweet tea.

In addition to being a great side, Hot Water Cornbread makes a wonderful snack when drizzled with maple syrup, cane syrup, or sorghum.

There are many different variations on Hot Water Cornbread. This one contains a few more ingredients than most, but it is still super easy. The batter is a simple mixture of white cornmeal (I use Martha White), boiling water, salt, sugar, half-and-half, and vegetable oil. I also add a little grated or finely chopped onion.

The batter is pan-fried in Vegetable oil until golden and crispy. There’s a little leniency in how thick you can make the batter. A thick batter will produce a dense, thicker patty. It’s a matter of personal preference and if you’re not sure, make it on the thick side and fry up a few. If you think they are too dense, you can add a little more hot water to the remaining batter to thin it out.

More Cornbread Recipes

• Cheesy Broccoli Cornbread
• Bacon Cheddar Cornbread
• Mexican Chicken Cornbread Casserole

Recipe Source: Southern Living The Way To Fry