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Cornbread salad

Recipes to feed cornbread salad body and warm your heart. This hot water cornbread recipe is as old as the Tennessee Hills. Using only two ingredients, this is the definition of a simple and delicious Southern side dish.

Hot Water Cornbread – Just two ingredients! Crunchy on the outside and fluffy on the inside, this hot water cornbread recipe is an old-fashioned Southern staple. Back in the day, it was invented out of necessity in order to survive and based on what folks had on hand or could easily acquire. For me, that inspires reverence for them and a respect for the wisdom of the old ways. It also makes me want to make them just like they did if only to feel a little closer to their wisdom. So, this recipe is as simple as it comes, as all you need is self-rising cornmeal and hot water. But I wanted to start with the basics so you can work from there and have fun with it.

The result is perfectly crispy, crunchy, and irresistible cornbread! Add self-rising cornmeal to a medium-size mixing bowl. Stir that together until there are no lumps left and it’s formed a good old batter. If you need to add a tablespoon or so of water you can. If you need to add a little more cornmeal, you can do that too.

4 inch of oil in a large cast-iron skillet over medium-high heat. Once that is hot, carefully drop your batter by spoonfuls into the hot oil and lightly press it flat with the back of a spoon. Cook until browned on that side. Then flip it and cook it until it is golden brown on the other.

Remove to a paper towel-lined plate, basket, or bowl, and serve warm. These little beauties with their crispy exterior are great on their own or with butter, maple syrup, molasses, etc. Reheat them either in the microwave or oven. You can also freeze them in foil or a freezer bag for up to three months.

Once thawed, wrap them in foil and reheat in the oven. Martha White has all sorts of different ones and I like the white best but that is because it’s what my great grandmother used. The recipe calls for boiling water so to get it hot you can use your coffee maker, boil it on the stovetop, or heat it up in your tea kettle. Vegetable and canola oil is best for frying. 2 cup of shredded cheddar cheese, finely diced jalapeños, or 1 teaspoon of parsley or basil. Recipe FAQs What do you serve with hot water cornbread? Hot water cornbread can be served as a sweet or savory dish.

Do you put sugar in your cornbread? I don’t add sugar to my hot water cornbread, but if you really want to you can add a teaspoon of sugar. This basic hot water cornbread recipe is an old-fashioned Southern staple made quickly and easily using only two ingredients. Serve them as a side dish or a sweet treat. Cook until browned on the bottom, then flip and cook until browned on the other side. Remove to a paper towel-lined plate. Remember the days are long now, but the years are short.

Subscribe to Christy’s Free Recipe Email plus a FREE Printable Recipe Binder kit! I didn’t know it was a good ol TN recipe but I really like hot water cornbread. I’m sad we forget to be thankful. Oh wow Michelle, excellent point and I’m so glad you shared! Thank you for sharing these simple recipes Christy. Thanks for the reminder to be grateful for the little things in life.

And as for the cornbread, am I the only one imagining it with bits of crispy bacon and green onion stirred up with the batter? No Anita, I was thinking the same thing! My green onions are already up in the garden so guess where I’ll be headed after church! I already have the pork roast going in the crock-pot. So thankful for all the great recipes! You’re always saying what I want to say, but don’t know how. I grew up poor, and sometimes we lived off the land.

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