Hot Water Cornbread (Southern Style)

1 cup self-rising cornmeal mix: This is the base of your cornbread. Self-rising cornmeal mix already contains salt and baking powder, so you don’t need additional leavening agents.

1 teaspoon salt: Enhances the flavor of the cornbread. Adjust to taste if you prefer less salt.
1 teaspoon sugar: Adds a touch of sweetness, but it’s optional if you prefer a more savory cornbread. Some traditional recipes skip the sugar.

3/4 cup boiling water: Hot water helps to hydrate the cornmeal and create a thick batter. The amount of water may need slight adjustments depending on your cornmeal mix.
Oil for frying: You can use extra virgin olive oil for a slightly fruity flavor, or vegetable oil or canola oil for a neutral taste. You’ll need enough oil to create a thin layer at the bottom of the skillet (about 1/4 inch deep).

In a large mixing bowl, combine the cornmeal mix, salt, and sugar. Stir these dry ingredients well to make sure they are evenly distributed.
Boil the water: Heat the water in a kettle or microwave until it’s boiling. This step is crucial because the hot water helps to activate the cornmeal, making the cornbread soft on the inside while crispy on the outside.
Slowly pour the boiling water into the dry ingredients. Stir constantly as you pour to ensure the mixture is smooth and free of lumps. The batter should have a thick, almost paste-like consistency. If it’s too thick and dry, add a little more hot water, a tablespoon at a time, until the batter is soft but not runny.

In a large frying pan or cast iron skillet (preferred for even cooking), pour in about 1/4 inch of oil. You need enough oil to cover the bottom of the pan and provide a good frying surface for the cornbread.
Heat the oil over medium to medium-high heat. The oil should be hot enough to sizzle when the batter touches it, but not so hot that the cornbread burns before cooking through.

Test the oil temperature by dropping a tiny amount of batter into the pan. If it sizzles immediately and starts to fry, the oil is ready. If the batter sits there without much action, the oil isn’t hot enough, and if it browns too quickly, the oil is too hot.

Scoop the batter: Using a dinner spoon (or an ice cream scoop for even portions), scoop up some of the batter. Drop it into the hot oil, gently pressing it down with the back of the spoon to flatten it into a patty. You want the patties to be about 2 inches wide and 1/2 inch thick.

Cook for 1-2 minutes on the first side. The edges should begin to turn golden brown. Flip each patty carefully with tongs or a spatula after 1 minute. Don’t rush; let it form a crispy crust on both sides.
Flip and cook the other side: Cook the second side for about 1 more minute until golden brown and crispy. The texture should be crispy and firm on the outside, with a soft, fluffy interior.

Once cooked, remove each cornbread patty from the skillet and transfer it to a plate lined with paper towels to drain off any excess oil.
Serve immediately while warm. Hot water cornbread is delicious when served with butter, honey, or even savory dishes like greens, fried chicken, or beans.

Freezing the butter: If you’re looking for extra flaky cornbread, freeze the butter before adding it to the cornmeal mixture. While not traditional for hot water cornbread, it will make your cornbread even flakier.

Don’t over-handle the batter: The key to soft, fluffy cornbread is to avoid overworking the dough. Mix it just until the ingredients are combined, and only handle the dough with minimal folding.
Adjust for texture: If the batter is too dry, add a tiny bit more boiling water. It should be thick but not too stiff. It needs to be scoopable, but you want it to hold its shape while frying.
Keep the oil at the right temperature: If the oil is too cool, the cornbread will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside cooks. Maintaining a steady medium heat is key to crispy perfection.

Cheese: For extra flavor, stir in shredded cheddar or parmesan cheese into the batter before frying.
Spicy: Add a pinch of cayenne pepper, chili powder, or finely chopped jalapeños to the batter for a spicy kick.
Sweet: If you enjoy a slightly sweeter cornbread, you can increase the sugar to 1-2 tablespoons.

Enjoy your hot water cornbread as a perfect side dish or snack with a variety of meals! It’s simple, quick, and a crowd-pleaser.