hot water cornbread

Learn how to make this simple cornbread that makes great use of your pantry staples and food storage.

Hot Water Cornbread - Depression Era Recipe

Cornmeal (For variations, see Recipe Notes below.)

Salt

Lard

water

lard

To a large bowl, add cornmeal and salt and mix well.

To the cornmeal and salt mixture, add the lard and 1 1/2 cups of boiling water. Mix well until the cornmeal is fully saturated.

To create a loose &quot;pancake&quot; batter, slowly add the remaining water to the mixture until you obtain the desired texture.

Heat approximately 2 tablespoons of lard in a non-stick frying pan on medium heat. Once the fat is melted and sizzling, but not smoking, using a 1/4 cup measure pour 4 dollops (&quot;pancakes&quot;) of the batter into the hot melted lard and fry each &quot;pancake&quot; for approximately 5 minutes on each side.

Once fried, transfer each &quot;pancake&quot; to a paper towel-lined plate.

Continue to fry all the batter in 1/4 cup dollops, adding additional lard to the frying pan as necessary, until you finish all the batter.

Serve warm plain or topped with butter, jam, or maple syrup. Enjoy!

Learn How to Make Hot Water Cornbread with this Depression Era Recipe. Learning the techniques of Depression Era Cooking makes good use of pantry staples and food storage.
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➡️TIMESTAMPS:
0:00 Introduction
0:35 Ingredients
6:11 Pantry Recipes Discussion
8:09 Making Batter
12:09 Frying Cornbread
14:10 Taste Test

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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

How to Make Hot Water Cornbread - Depression Era Recipe

Light and fluffy on the inside with a crispy, crunchy exterior, this easy Hot Water Cornbread recipe is a classic southern treat!

Easy Hot Water Cornbread

cornmeal ((white

salt

water ((more if needed))

oil,

Place a 10 or 12-inch skillet (preferably cast iron) over medium high heat. Add oil to an approximate depth of 1/2-inch. Let the oil heat while mixing the cornbread.

In a medium mixing bowl, add the cornmeal and salt. Stir together.

Gradually stir in the boiling water.

Mix well forming a dough with a thick, wet consistency. Add more water if needed to attain the correct consistency.

When the oil is sufficiently heated (about 375 degrees F), form small patties of dough.

Carefully lower the patties into the hot oil.

Cook for about 5 to 6 minutes or until a medium golden brown color.

Turn and cook on the second side until well browned.

Remove from the oil and drain on a rack or a plate lined with paper towels.

Makes about 10 pieces of cornbread. Serve warm or at room temperature.

Hot water cornbread is a Southern staple with a unique combination of textures – a crisp, golden crust around a soft, creamy cornbread center. Boiling water creates a unique texture to these small patties and frying them in just 1/4 inch of oil gives them a crispy texture without being greasy. Great with a bowl of taco soup or short rib chili.

Crispy Hot Water Cornbread Recipe - Southern Style

white cornmeal (fine ground)

baking powder

sugar

half-and-half

vegetable oil

Vegetable oil

Whisk together the cornmeal, baking powder, salt, and sugar in a mixing bowl. Whisk in half-and-half and 1 tablespoon oil.

Gradually add boiling water, starting with 1 cup and adding more as needed until it is thick and about the consistency of grits or polenta. It should be too thick to pour. Let it rest for 10 minutes.

Add ¼  inch of vegetable oil to an iron skillet or heavy-duty skillet. Heat the oil to 375º.

Use an ice cream scoop or ¼ cup measuring cup to drop cornbread into the hot oil. It should be thick enough that it doesn’t spread. Cook for about 2 minutes per side until golden brown. Remove from the oil to a paper towel covered rack to drain.

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