Hot Water Cornbread Recipe

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This recipe for Hot Water Cornbread is from Gurdon First Assembly Cookbook, 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: Bread and Muffins

Ingredients:	Ingredients: 2 cups self-rising plain cornmeal ((not cornmeal mix)) 1 1/2 to 2 cups boiling water* vegetable oil for frying

Directions:	Directions: Pour about 1/2 inch of oil into a heavy-bottomed skillet. Heat the oil until glistening but not smoking. In a large bowl combine the self-rising corn meal with about 1 1/2 cups of boiling water. Stir to combine. The batter should barely be pourable. Add additional water until you reach the consistency of very thick pancake batter. Start with less and add more if you need it. Once the oil is hot, pour or spoon about 1/4 cup of the batter into the oil. Cook 3 to 5 minutes or until brown around the edges then carefully flip over and cook an additional 3 to 4 minutes. Work in batches, adding additional oil if necessary. Drain the cornbread on a plate lined with paper towels. Serve warm.

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Hot Water Cornbread Recipe

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Directions: