Hot Water Cornbread; Recipe, Ingredients & How to Prepare

Hot Water Cornbread

The most straightforward way at any point to make an ideal hot water cornbread recipe is the thing that I will show you here, a progression of cornbread recipes I will impart to you all today is how to make hot water cornbread. So I need to disclose to you the story behind it, my grandma consistently made hot water cornbread.

Which was consistently the awesome me on the planet as we all.  And I was conversing with her one day and I said grandma when I make my hot water cornbread, it doesn’t come altogether.


Hot Water Cornbread Recipe

So most conventional recipes call for you to heat up your water and afterward put your hot water in your bowl. So I was telling my grandma, mine won’t ever come out.

As consistently tacky and my granny left me, see it, Baby, make it on the stove. Thus, I’m going to give you folks a stunt about making hot water cornbread. Before we start we should look at the ingredients.


Hot Water Cornbread


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Ingredients for Hot Water Cornbread

  • 2 cups cornmeal
  • 21/4 bubbling water
  • 1/2 teaspoon ocean salt
  • 2 tablespoons of sugar
  • 4 to 5 ice solid shapes
  • 2 cups of cold water
  • 1/2 cup of fricasseeing oil


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Kitchen Requirement

  • 1 medium-size bowl_for ice water covering
  • 1 medium-size bowl_ for estimated cornmeal
  • 1/4 cup scoop or huge tablespoon_for framing patties
  • 1 medium-size skillet
  • 1 medium-size pot


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How to Prepare Hot Water Cornbread

So the main thing that you will do is you will have your hot water bubbling. You see I have a fast minimal here and afterward, you will take your cornmeal, which I have here to change my hand and you will mix your cornmeal inside your water.

  1. You going to do a fast mix, it looks uneven, however, don’t stress over it. Simply continues to attempt to sort of thickening up. What you need to do is you will turn your fire down to medium and you will begin.
  2. In the event that you need a little water, you can add however Mine is looking great. I will push this through here. Also, you will cook this till you give that like transduction, that reasonable look, I can’t give the signal.
  3. Here’s a cornmeal start of my gun low. Needed to be practically similar to a little ball. Then, at that point what you will do is you will add a tad of sugar. No, I like it somewhat sweet. You can add a tad of salt.
  4. A teaspoon of salt. And afterward, my grandma consistently added only a bit of dab of spread, just she simply mix. Then, at that point, you know, and you needed to resemble nearly where you can change it, you know, push the spoon through it. However, you need that for a feast cooked you need to ensure the cornmeal is shut and I generally taste it. Check whether it’s sweet enough, it got sufficient spread in it.
  5. Presently I said however I need to add somewhat more sugar to mine, a tiny bit of touch more sugar and I will add only a bit of spot more margarine play with it. I like to simply do a little ice, 3D squares in my water, and cold water will give you a truly firm hot water cornbread. This is thickened up a smidgen for me and I will add a tiny bit of water to this fair to make it somewhat more malleable.
  6. Furthermore, somewhat more water and you would prefer not to add too much water on the grounds that once you put it in, assuming it’s not tight enough, when you drop it in your Skillet it spreads separated. So you need to ensure that stays tacky.
  7. Then, at that point what I do is I snatch my scooper and this is hot. So I get my scooper and afterward I wet my hands in the bowl of ice water totally inundate to get my hands chilly, this keeps your hands from consuming from the hot cornmeal blend.
  8. Then, take 1 scoop of hot water patty into a round or oval shape, level it out. A few groups make an elongated hot water cornbread. A few groups make theirs cycle one, which relies upon how you’re feeling. I experienced childhood with an elliptical cornbread, yet I will make this one around them in light of my scooper.
  9. Coat patty with ice water as you are shaping a patty. Patties ought to be around 3/4 inches thick. This will guarantee you get a firm singed patty.
  10. Preheat oil in a skillet over medium-high warmth for around 5 minutes. Try not to cook patties on high warmth. They will consume if the warmth is too hot. Cook patties for 3 to 4 minutes on each side or until marginally brilliant.
  11. Spot singed hot water cornbreads on a paper toweled plate to ingest overabundance oil. Presently you are all set through a world of fond memories with each chomp.


Serving Suggestions

They work out in a good way for your number one greens, candy-coated sweet potatoes, and I’m simply going to say it seared chicken.



Hot water cornbread tastes so unique and smooth. They are not difficult to make and spends time in jail. On the off chance that you need to cause a magnificent scrumptious cornbread to follow this recipe and I realize you will make a decent one out of this recipe.

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