Hot Water Cornmeal Bread Recipes

HOT WATER CORNBREAD

Steps:

• In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and shortening; stir until shortening melts.
• Pour oil or bacon fat to a depth of 1/2 inch in a large skillet and heat to 375 degrees F (190 degrees C).
• Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.

HOT WATER CORNMEAL BREAD

Steps:

• Place boiling water into a large mixing bowl. Stir cornmeal slowly into boiling water to make mush, stirring constantly to eliminate large lumps. Add baking soda to molasses, and beat until light and foamy. Add molasses mixture to cornmeal mixture. Mix in butter or margarine and salt. Stir in cold water to make mixture lukewarm. Dissolve yeast in 1/4 cup warm water, and add to cornmeal mixture. Gradually add flour.
• Turn dough out onto a lightly floured surface, and knead until smooth. Place in a large greased bowl. Grease the top of the dough. Cover with a damp cloth, and allow to rise until doubled.
• Punch down dough, and divide into 6 parts. Shape 4 parts into loaves, and place in 9 x 5 inch loaf pans. Use the remaining dough to make into 2 dozen rolls. Allow to rise until doubled.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until brown.

OLD-FASHIONED HOT WATER CORNBREAD

Steps:

• Gather the ingredients.
• In a heavy iron skillet , melt 1 tablespoon of shortening.
• Place the cornmeal and salt in a bowl.
• Pour boiling water over the cornmeal and salt.
• Add the melted shortening and stir well.
• When the mixture is cool enough to handle, after about 5 minutes, divide it into four portions.
• Shape each portion into a cornbread cake about 3/4-inch thick.
• Heat about 3 tablespoons of vegetable shortening or oil in the skillet over medium heat.
• Place corn cakes in the hot oil and fry until browned, turning to brown both sides every 2 minutes, about 8 to 12 minutes total.

UNCLE BILL'S HOT WATER CORNBREAD

Steps:

• Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
• Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
• Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

HOT WATER CORNBREAD

Steps:

• 1. Put a teapot full of water on the stove to boil. If using a pot, I would probably use at least 2 quarts. You may or may not need all the water.
• 2. (*Note: You can use less cornmeal or more, depending on how many you make. Number it makes, depends on how large you make your "rounds".) Put the cornmeal in a large bowl. DO NOT USE a metal bowl as it will be too hot to handle. Make a "well" in the middle of the meal.
• 3. Put a skillet on stove with enough oil to fry. Just use your judgement on this. Depending on your skillet, maybe an inch. (I just never give thought to the exact amount of oil).
• 4. When water is boiling hot...rolling hard boil....., slowly pour a little in the middle of the meal. Be careful and not let it splash on you. Just judge by the amount of cornmeal you use. Stir the meal into the water. It will get very thick. Slowly add more water until it is the consistency of thick cream of wheat of oatmeal. (The picture pretty well shows the consistency you want it to be.)
• 5. Once your skillet with the oil is hot enough for frying, using a large spoon (I use a heaping tablespoon-actual spoon and not a measuring spoon), drop the mixture into the skillet, being cautious not to splash the oil on you. You can gently spread out a little if it seems too thick. Allow it to fry 'til it loosens from the pan. This should be a golden brown. Then turn it and cook 'til that side is a golden brown, or deeper to your taste.
• 6. Carefully remove from skillet and put on paper towel lined plate. Serve and enjoy...
• 7. Note: When adding the boiling water, if you get it too "wet" you can still use the the mixture. It will take longer to cook and will be thinner as the water cooks off, and be crisper. It will also "spit and splatter" at you when it hits and cooks in the oil. I realize this is not giving "specific" measurements. It really doesn't matter if you use a cup or meal or 4 cups, for a crowd. As long as you have plenty of hot, boiling water and add it slowly. I never use all the teapot of water when I make it. But I make for a smaller number of people now. Please let me know if you have any questions.

HOT WATER CORNBREAD

Steps:

• Heat about 1 cup of oil in a 10-inch cast-iron skillet over medium heat until a deep-frying thermometer registers 375 degrees F.
• Add the cornmeal, baking powder, salt and sugar to a medium bowl and stir to combine. Stir in the boiling water. If the dough is still too dry to come together, add more boiling water in 1-tablespoon increments.
• Using a 3/4-ounce cookie scoop, scoop the mixture into the palm of your hand and flatten into a 2-inch patty. Working in batches, fry the patties until lightly golden brown, 1 to 2 minutes on each side. Transfer the cornbread to a paper towel-lined plate using a fish spatula. Serve immediately.

HOT WATER CORNBREAD

Steps:

• 1. Heat about 2 tbsp oil in a cast iron skillet.
• 2. Mix together corn meal and salt. Add hot water until the cornmeal is the consistency of oatmeal.
• 3. Pour cornmeal into the hot skillet.
• 4. Bake in a 375 degree oven for about 30 to 35 minutes or until the edges are browned and the top is browning.
• 5. Serve hot.
• 6. You can also cook the cornbread into patties on top of the stove. After adding cooking oil to the cast iron skillet and heating, drop the cornmeal by teaspoons into the hot oil. Brown the first side and then flip and brown the second side. Drain on paper towel and serve hot. It only takes a couple of minutes to cook on each side.