Southern United States

Hot Water Cornbread

Crisp-edged cornmeal cakes fried in a skillet, ready in fifteen minutes.

20 minutes Serves 4

Where this comes from

Before ovens were common in Black Southern kitchens, cornbread was made in a skillet on the stovetop or over the fire. Hot water cornbread needs nothing but meal, boiling water, salt and fat — a recipe born of scarcity that became a delicacy.

Ingredients

2 cups fine yellow cornmeal
1 1/2 tsp salt
1 tsp sugar
1 3/4 cups boiling water
Oil or bacon fat for frying

Method

01Whisk cornmeal, salt and sugar in a heatproof bowl.
02Pour boiling water over the meal while stirring. The batter should hold a shape like wet sand.
03Rest 5 minutes so the meal drinks the water.
04Heat 1/4 inch of oil in a cast iron skillet over medium-high.
05Scoop and flatten patties, then fry 3 minutes per side until deep golden and crisp.
06Drain on a rack, salt while hot, and eat immediately.

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