Hot Water Cornbread Recipes

Steps:

• Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
• Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
• Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

Steps:

• Heat water to boiling. Mix dry ingredients, add hot water a little at a time and stir until batter is the consistency of mud.
• Take 1 1/2 tablespoons of mixture and shape and press until it is a patty. Fry in hot oil (not too hot) until done. Test one before you take them all out of the oil. It should be crispy outside and chewy inside.

Steps:

• Preheat oven to 450 degrees. Heat bacon in a 9 or 10" cast iron skillet. Saute until rendered. Remove crisp bits with a slotted spoon and discard all but 2 tablespoons of fat. Stick skillet in oven to preheat it while you make the batter.
• In a bowl whisk together the cornmeal, flour, salt and baking soda. In another bowl whisk together egg, chilis, buttermilk or yogurt and milk. Add reserved bacon fat and crisp bacon and pour wet ingredients into dry ingredients and stir to blend. Remove skillet from the oven and pour in the batter. Return to oven and bake until deep golden brown, about 20 minutes. While this is baking, make your stew of white beans.

Steps:

• Heat about 1 cup of oil in a 10-inch cast-iron skillet over medium heat until a deep-frying thermometer registers 375 degrees F.
• Add the cornmeal, baking powder, salt and sugar to a medium bowl and stir to combine. Stir in the boiling water. If the dough is still too dry to come together, add more boiling water in 1-tablespoon increments.
• Using a 3/4-ounce cookie scoop, scoop the mixture into the palm of your hand and flatten into a 2-inch patty. Working in batches, fry the patties until lightly golden brown, 1 to 2 minutes on each side. Transfer the cornbread to a paper towel-lined plate using a fish spatula. Serve immediately.

Steps:

• In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and shortening; stir until shortening melts.
• Pour oil or bacon fat to a depth of 1/2 inch in a large skillet and heat to 375 degrees F (190 degrees C).
• Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.

Steps:

• Blend cornmeal and flour together with a fork and hot water until it just barely runs off the fork smoothly.(this is just the right consistency) In a skillet with the oil hot, add ingredients 3tbsp at a time. Once cooked add hotsauce to them and enjoy, tastes great with pinto beans.

Steps:

• Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Remove and discard all but 1 Tbsp. drippings from skillet.
• Add boiling water gradually to cornmeal in large bowl, stirring constantly until blended. Stir in bacon and reserved drippings.
• Heat oil to 375°F in large skillet on medium-high heat. Drop tablespoonsful of cornmeal mixture, in small batches, into hot oil, being careful to not overcrowd the skillet; cook 3 to 4 min. on each side or until cornbread is golden brown on both sides. Serve warm.