Old-Fashioned Hot-Water CornbreadPT25Mhttps://img3.recipesrun.com/201907/2019/1010/7d/0/923170/300x200x50.png4 servings
Ingredients:
1 tbsp. vegetable shortening or oil for frying1 tsp. salt, optional1 cup cornmeal1 cup boiling water1 tbsp. shortening
Old-Fashioned Hot-Water Cornbread
By zhanghengshuo
4Person
25Minutes
167Calories
This basic hot water cornbread is shaped into cakes and fried in hot fat in a skillet. The hot fat can be shortening or vegetable oil, but bacon drippings would add some very nice flavor. Hot water cornbread is also known as corn pone, hoecakes, or corn dodgers. The corn cakes are an old-time Southern staple. Some people use a self-rising cornbread mix in the cakes, and some add a small amount of flour or sugar. This version is very basic. No flour, no baking powder—just cornmeal, water, and salt.
Ingredients
1 tbsp. vegetable shortening or oil for frying
1 tsp. salt, optional
1 cup cornmeal
1 cup boiling water
1 tbsp. shortening
Method
01
Melt shortening in a heavy iron skillet. Place cornmeal and salt in a bowl. Pour boiling water over meal and salt.
02
Add melted shortening; stir well. When the mixture is cool enough to handle, divide it into four portions. Shape each into a cornbread cake about 3/4-inch thick.
03
Heat about 1/4-inch of shortening or oil in the skillet over medium heat. Place corn cakes in the hot oil and fry until browned, turning to brown both sides, about 4 to 6 minutes. Enjoy!
This basic hot water cornbread is shaped into cakes and fried in hot fat in a skillet. The hot fat can be shortening or vegetable oil, but bacon drippings would add some very nice flavor. Hot water cornbread is also known as corn pone, hoecakes, or corn dodgers. The corn cakes are an old-time Southern staple. Some people use a self-rising cornbread mix in the cakes, and some add a small amount of flour or sugar. This version is very basic. No flour, no baking powder—just cornmeal, water, and salt.
01
Information
Gradeeasy
Serving
4 servings
Calorie167 Kcal
Prep Time10 Mins
Cook Time15 Mins
Total Time25 Mins
02
Ingredients
1 tbsp. vegetable shortening or oil for frying
1 tsp. salt, optional
1 cup cornmeal
1 cup boiling water
1 tbsp. shortening
03
Method
Step 1
Melt shortening in a heavy iron skillet. Place cornmeal and salt in a bowl. Pour boiling water over meal and salt.
Step 2
Add melted shortening; stir well. When the mixture is cool enough to handle, divide it into four portions. Shape each into a cornbread cake about 3/4-inch thick.
Step 3
Heat about 1/4-inch of shortening or oil in the skillet over medium heat. Place corn cakes in the hot oil and fry until browned, turning to brown both sides, about 4 to 6 minutes. Enjoy!