Old-Fashioned Hot-Water Cornbread PT25M https://img3.recipesrun.com/201907/2019/1010/7d/0/923170/300x200x50.png 4 servings Ingredients: 1 tbsp. vegetable shortening or oil for frying 1 tsp. salt, optional 1 cup cornmeal 1 cup boiling water 1 tbsp. shortening
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Old-Fashioned Hot-Water Cornbread

By zhanghengshuo

4 Person
25 Minutes
167 Calories
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!

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    Old-Fashioned Hot-Water Cornbread

    3.7

    ( By zhanghengshuo )

    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
    • Grade easy
    • Serving 4 servings
    • Calorie 167 Kcal
    • Prep Time 10 Mins
    • Cook Time 15 Mins
    • Total Time 25 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!
    04 Author
    zhanghengshuo zhanghengshuo
    104 Recipes

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