Hot Water Cornbread Recipe
Crispy corn cakes suited for snacking and savory soup-soaking, this hot water cornbread will be welcome at your dining table any time!
Servings 4
Calories 1302kcal
Ingredients
- 2 cups about canola oil or Crisco
- 2 cups self-rising plain yellow cornmeal
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1/4 cup green onions thinly sliced
- 2 teaspoons fresh thyme leaves
- 2 cups boiling water
Instructions
- Add enough oil to large cast iron skillet, to reach halfway up the sides of the skillet. Heat oil over medium-high heat.
- Meanwhile, in a mixing bowl, combine cornmeal (2 cups), salt (1 1/2 teaspoons), sugar (1 teaspoon), green onions (1/4 cup), and thyme (2 teaspoons). Add the boiling water a little bit at a time. You only want to add enough to create a dough. Stir until smooth. Allow the batter to rest for 10 minutes before scooping.
- Scoop or spoon the batter into large tablespoonfuls and gently flatten with wet hands. When the oil is hot (375ºF (190ºC)) fry in batches, turning once until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve
Nutrition
Serving: 1serving | Calories: 1302kcal | Carbohydrates: 60g | Protein: 8g | Fat: 117g | Saturated Fat: 9g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 73g | Sodium: 882mg | Potassium: 280mg | Fiber: 8g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 3mg