Hot Water Cornbread(From The Files Of Robert Eugene Williams)
Hot water cornbread offers a crispy, savory treat with a tender interior, perfect for comfort food lovers and pairs well with Southern-style meals and hearty stews.
Ingredients
Instructions
- Mix cornmeal, salt, and seasonings to taste in a bowl.
- Add 1 cup hot boiling water to the mixture, stirring until the consistency is slightly thinner than lumpy oatmeal.
- Heat bacon drippings in a cast-iron skillet over medium heat.
- Drop spoonfuls of batter into the hot bacon drippings, forming pancakes.
- Cook until edges are brown, then flip and cook the other side until golden.
Tips & Substitutions
For a crispier texture, ensure the bacon drippings are very hot before adding the batter. You can substitute vegetable oil or butter for the drippings if desired, but the flavor won't be quite the same. Adjust the seasonings based on your preference; adding a pinch of cayenne can give a nice kick. If the batter is too thick, add a little more hot water until the desired consistency is reached.
Serving Suggestions
Hot water cornbread is delicious served warm and pairs beautifully with dishes like Dianne'S Baked Beans or alongside fried chicken. Consider topping it with honey or butter for a sweet contrast. For a more hearty meal, serve it with a side of collard greens or with your favorite pork recipes for a comforting Southern feast.
Storage & Reheating
Store any leftover cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, place the cornbread in a skillet over low heat until warmed through, or microwave for about 15-20 seconds. To maintain crispiness, avoid covering it while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Water Cornbread(From The Files Of Robert Eugene Williams) contains roughly 75 calories, with 3g protein, 12g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 1766mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter ahead of time and store it in the fridge for up to a day. Just remember to bring it back to room temperature before frying, and add a little more hot water if it thickens up too much.
What variations can I try with this recipe?
You can customize this recipe by adding ingredients like chopped jalapeños or shredded cheese for added flavor. For a sweet version, mix in some sugar or honey to the batter, which pairs well with savory accompaniments.
Why is my cornbread falling apart?
If your cornbread is crumbling, it may be due to too little moisture or overmixing the batter. Ensure you measure the hot water accurately and mix just until combined. Additionally, letting the batter rest for a few minutes can help improve the texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).