Hot Water Cornbread
🛒 Ingredients
- 2 cups Yellow cornmeal (self-rising works great!) 🌽
- 1 tsp Sugar (optional, for a hint of sweetness)
- 1/2 tsp Salt 🧂
- 1.5 to 2 cups Boiling water (must be piping hot! 🌡️)
- Cooking oil or shortening for frying 🍳
👩🍳 Instructions
- Boil the Water: Start by bringing your water to a full, rolling boil. This is the secret to getting the right texture! 💧🔥
- Mix Dry Ingredients: In a medium heat-proof bowl, whisk together the cornmeal, salt, and sugar. 🥣
- The “Hot Water” Magic: Slowly pour the boiling water into the cornmeal mixture, stirring constantly. You want a consistency that is thick enough to hold its shape but moist enough to handle. Let the mixture sit for about 5 minutes to thicken and cool slightly. ⏲️✨
- Heat the Skillet: Add about 1/2 inch of oil to a heavy skillet (cast iron is best!) and heat over medium-high heat. 🍳
- Shape the Patties: Wet your hands slightly to prevent sticking. Scoop up about 2 tablespoons of the mixture and shape it into a small oval or round patty. ✋🌽
- Fry to Perfection: Carefully place the patties into the hot oil. Fry for about 3–5 minutes per side until they are a deep golden brown and crispy on the edges. ⏲️🔥
- Drain: Place the finished cornbread on a paper-towel-lined plate to soak up any excess oil.
- Serve: Enjoy them while they are hot and crunchy! 🍽️😋
🔥 Pro Tips:
- The Sizzle Test: Drop a tiny bit of batter into the oil; if it sizzles immediately, you’re ready to fry! 🌡️💨
- Consistency is Key: If the batter is too dry, add a splash more boiling water. If it’s too runny, add a tablespoon more cornmeal. 🎯
