Hot Water Cornbread
- Level: Easy
- Yield: about 8 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 102
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 90
- Total: 20 min
- Active: 20 min
Ingredients
Vegetable oil, for frying
1 cup white cornmeal, such as Martha White (see Cook's Note)
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon sugar
1/2 cup boiling water, plus more if needed
Directions
Special equipment:
a deep-frying thermometer- 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.
Cook’s Note
When measuring cornmeal, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the cornmeal, resulting in dry baked goods.)