Description

This Hot Water Cornbread is a crispy and flavorful twist on traditional cornbread! With a slightly sweet and savory batter that’s fried until golden brown, these cornbread patties are a delicious and versatile side dish.

Ingredients

Units Scale

1 cup cornmeal
1 teaspoon granulated sugar
3/4 teaspoon kosher salt
1 teaspoon baking powder
2 tablespoons butter, room temperature
1 large egg
3/4 cup boiling water
Vegetable oil, for frying

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Instructions

Make Batter: In a medium bowl, combine cornmeal, sugar, salt, baking powder, and butter. Stir in the egg until smooth. Add boiling water and stir until combined.
Heat Oil: Fill a skillet or Dutch oven with 1 inch of vegetable oil. Heat over medium heat until it reaches 350°F (177°C).
Fry Cornbread: Using a 3-tablespoon scoop, form the batter into ½-inch thick patties. Fry in batches for 2-3 minutes per side, until golden brown.
Drain and Serve: Transfer cooked cornbread to a paper towel-lined baking sheet to drain excess oil. Serve warm.

Notes

These cornbread patties are similar to hushpuppies and can be served with butter, honey, or jam.
They’re also delicious as a side dish for chili, soup, Tex-Mex, BBQ, or any meal where you’d typically serve cornbread.

Nutrition

Serving Size: 2-3 patties
Calories: 300
Sugar: 5g
Sodium: 600mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg