Hot Water Cornbread

Course Bread, Breakfast, Side Dish

Cuisine American

Keyword hot-water-cornbread-recipe, old-fashioned-hot-water-cornbread

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 213kcal

2 cups self rising yellow cornmeal (you may use plain plus 1 tsp salt and 1/2 tsp baking powder)
2 tsp granulated sugar may adjust to taste
1/4 cup vegetable shortening or butter melted (may use vegetable oil)
1 1/2 cups boiling water
solid vegetable shortening, vegetable oil or bacon drippings for frying

Place cornmeal and sugar into a medium size mixing bowl, whisk together.
Pour over boiling water and shortening or melted butter. Mix until fully moistened. The mixture should be stiff. (If needed, you can add small amounts of additional cornmeal to achieve this texture)
Let stand and cool slightly just until easy to handle. Shape into 8 rounds 1/2 - 3/4 inch thick. (Use a measuring cup or ice cream scoop to divide into even potions)
Heat about 1/4 inch or so of vegetable shortening or vegetable oil in a large skillet over medium high heat. (You may also use bacon drippings.) Fry cornbread for about 3 minutes per side, lowering heat to medium to prevent burning. Turn, as needed for even browning until they're golden brown. (If frying in batches, use a paper towel to wipe out the skillet between each batch and add additional shortening, oil or bacon drippings to the pan as needed.)
Remove to a platter lined with paper towels to drain. Keep warm.
Serve warm as a side dish at any meal. You may also butter and drizzle with maple syrup or honey, if desired.

Please note: Nutritional information doesn't include shortening, oil or bacon drippings for frying.