If you like cornbread, try making old-fashioned hot water cornbread.
This recipe from Miriam Hahn is tasty & easy to make. ""The primary difference is this sort of cornbread is moulded into patties & fried on the stove instead of dumping the batter into a baking dish and cooking in the oven," Hahn says.
Crispy patties with tender centres." Cornbread patties can soak up sauces in dishes like Texas red chilli or be served with butter & honey as a side dish.
Where's the boiling water? It mixes cornmeal for batter. This method softens cornmeal & makes dough suitable for patties.
Let's start making great cornbread with this innovative but simple method! We need hot water & a few more components, as the title suggests.
Cornmeal, sugar, salt, & oil. We love pantry-based recipes! Boil water first. Hahn prefers an electric tea kettle since it heats water quickly, but the microwave works too.
Mix water, cornmeal, sugar, & salt in a large bowl. Mix until dough is thick. Patties are next. This recipe makes eight 3-inch patties. To prevent sticking, shape them on parchment paper.
Hahn recommends stacking them in a single layer because they shatter easily. Frying completes this simple cornbread recipe.
Get a large cast-iron or stainless steel frying pan. High-heat the oil. Give the pan 5 minutes to heat up or use a food thermometer to verify the oil temperature—350 F is ready to fry the patties.
Set a 2-minute timer & drop four patties into the oil. Carefully flip them over & cook 2 more minutes.
Place them on paper towels after removing them from boiling oil.
Repeat with the remaining patties, then serve your hot-water cornbread steaming hot. Reheat leftovers in the oven or air-fryer after two days in a sealed container in the fridge.