Old Fashioned Hot Water Cakes
Old Fashioned Hot Water Cakes are simple, comforting cornmeal pancakes with a crispy exterior, perfect for serving with vegetables or fish, offering a hearty, nostalgic flavor.
Ingredients
Instructions
- Pour boiling water over the cornmeal and mix well.
- Add enough cold water to reach your desired consistency.
- You may make individual drop cakes or thin cakes, or small pones.
- Fry in a hot skillet with about 1/2 bacon drippings or other fat.
- Brown one side, then turn to brown the other side.
Tips & Substitutions
For a richer flavor, consider using bacon drippings or a mix of butter and oil for frying. If you prefer a lighter texture, you can add a small amount of baking powder to the cornmeal mixture. To adjust the consistency, add cold water gradually until you achieve your desired thickness; remember that thicker mixtures will yield heartier cakes. For a twist, try adding herbs or spices to the batter, which can enhance the flavor.
Serving Suggestions
These cakes are best served warm and can be enjoyed as a side dish with savory meals, especially with stews or fried meats. They pair beautifully with Chilled Corn Salad for a refreshing contrast. For a heartier breakfast, try them with eggs and bacon. You can also top them with honey or syrup for a sweet treat.
Storage & Reheating
Store leftover hot water cakes in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet over medium heat until warmed through, or use the microwave for a quick reheating method. If they seem dry, a light spritz of water before reheating can help maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Hot Water Cakes contains roughly 45 calories, with 2g protein, 8g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 528mg per serving (23% 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 use a different type of flour instead of cornmeal?
You can substitute cornmeal with polenta or a gluten-free flour blend, but keep in mind that the texture and flavor may vary. If using wheat flour, adjust the water content as needed to achieve the right consistency, as it absorbs liquid differently than cornmeal.
How can I make these cakes vegan?
To make vegan hot water cakes, simply replace the bacon drippings with a plant-based oil like coconut or vegetable oil. Ensure that there are no animal-derived ingredients in any additional toppings or sides you serve with the cakes.
What is the best way to serve these cakes?
The best way to serve hot water cakes is fresh off the skillet, allowing the crispy outside and soft inside to shine. You can serve them alongside savory dishes or even as a base for toppings like avocado or sautéed vegetables for a unique meal. They also complement breakfast spreads nicely.
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).