Hot Water Cornbread is old-fashioned and made exactly how it sounds, with hot water and cornmeal. Taking just minutes to whip up and cook, it’s not what you might expect, and it’s delicious.Makes about 14 patties / Serving size: about 2 to 3
grapeseed oil for the skillet (about ¼ cup, depending on size of the skillet)
Line a large plate with a double layer of paper towels and set aside.
Make the batter. Add the cornmeal to a large mixing bowl and set aside. In a small sauce pan, add the honey and salt to the water and bring to a boil. Once it’s boiling, pour it into the bowl with the cornmeal and stir until blended.
Oil and preheat the skillet. Coat the bottom of a large skillet (preferably cast iron) with about ⅛ inch of grapeseed oil, and place it over high heat.
Fry. Once the pan is very hot, add the batter in scoops approximately 2 tablespoons each. Using a ⅛ cup measure is perfect, but you can also use a cookie scoop or spoons. Whatever you use, coat it lightly first with oil to avoid sticking. With the back of an oiled spoon, gently flatten them so they’re about ½ inch thick. (If you don’t hear a strong sizzling sound when the batter hits the pan, wait until it’s hotter or they won’t brown.) Fry until golden, about 2½ minutes per side. As you remove them, place them on the paper towel-lined plate to drain any excess oil. Repeat this process until you’ve used all of the batter — you should not need to add more oil, but if for some reason the pan gets dry you can add some.
Calorie count is only an estimate.
Keywords great for dipping into sauces, gluten-free bread recipes, unique vegan sides
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