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Hot Water Cornbread Recipe

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This recipe for Hot Water Cornbread is from The SoRelle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups yellow cornmeal
1/2 cup All-Purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 cups boiling hot water
Directions:
Directions:
Mix all dry ingredients in a bowl and stir in boiling water. Mixture should be very soft. Stir a few minutes until it thickens.

Use a bowl of ice water and dip your hands in water and make a soft ball of the cornmeal mixture about the sixe of an egg. Now slightly flatten the ball and fry in hot shortening deep enough to completely cover it.

Bread can be made thin and crispy or a little thicker and the middle will be softer. I like mine about half inch thick and then slice it hot and butter it.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe was passed down from Lessie Jane (Nanny) Bassett to Helen (Mama) Bassett Owens to Beverly Jane (Honey) Owens SoRelle. You can't get more Southern that Hot Water Cornbread.

 

 

 

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