Old-School Hot Water Cornbread

Step 1

Read the note section below before proceeding.

Step 2

In a medium bowl, whisk cornmeal and salt.

Step 3

Heat some water (About 1 cup. You won't use it all) in a kettle until boiling. (water MUST be boiling to soften the cornmeal properly)

Step 4

Stir in enough boiling water to form a soft dough that can hold its shape. Be sure to stir after each addition of water to see where you're at. (I usually need about 1/2 cup + 2 or 4 tablespoons more. Once I add in 1/2 cup, I start adding the remaining water by the tablespoon while stirring. It's so easy to add TOO much water so be careful or you'll have to start over.)

Step 5

Once you have a soft dough, stir in melted butter.

Step 6

Let dough rest for about 5-10 minutes.

Step 7

Meanwhile, add about a 1/4 inch of canola oil to a cast-iron skillet and heat to about 375 F.

Step 8

When the oil is hot, shape the cornmeal mixture into patties (I make them about 1/2 inch thick) and place them into the hot oil. (I find it easier to lay the patty on the end of a rubber spatula and then slide them off into the oil)

Step 9

Let them fry for about 2-3 minutes or until the underside is golden brown and then flip and let the other side brown. Cooking time will vary based on the thickness and temperature of the oil so keep an eye on them.

Step 10

Remove from oil using a slotted spoon and place on the prepared tray to drain.

Step 11

Enjoy hot or room temperature with a savory meal or as a snack with flavored butter or jam.

Step 12

To make honey butter to accompany, combine all honey butter ingredients until creamy.