Hot Water Cornbread
This Hot Water Cornbread makes a delicious and easy side dish with just a few ingredients! You'll love how the cornbread cooks up crispy on the outside and soft on the inside.
Servings: 6 servings
Calories: 116kcal
Ingredients
- 1 tsp vegetable oil
- 1 cup cornmeal
- 1 tbsp sugar
- 1/2 tsp salt
- 1 1/4 cup water heated to boiling in microwave
Instructions
- Start by heating a cup and a half of water to boiling. The easiest way to do this is by microwaving it for 2 1/2 minutes.
- Then coat the bottom of a nonstick skillet with vegetable oil. Heat to medium high.
- Mix together water, sugar, salt, and cornmeal in a medium-sized mixing bowl.
- Wait for the oil to start sizzling (about 3 minutes), then you are ready to cook the cornbread. The batter will be a bit thicker at this point.
- Use a spoon to drop about 1/4 cup of batter into small pancake shapes in the skillet. This recipe will make about 6 pieces of cornbread.
- Cook until bottom is golden brown (about 5 minutes), then flip the cornbread to the other side. Cook for another 4-5 minutes or until both sides are lightly browned.
- Turn off the heat and carefully remove the cornbread from the frying pan.
- Place on a serving plate and allow to cool for 5 minutes before enjoying.
Video
Notes
- No need to deep fry this Hot Water Cornbread. Just pour enough vegetable oil to cover the bottom of the pan (about 1 tsp)
- Keep an eye on cornbread while it's cooking. Turn down the heat if the outside starts to burn before the inside is cooked
- Carefully flip the cornbread in the skillet, so as not to splash the cooking oil
Nutrition
Serving: 1g | Calories: 116kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 197mg | Potassium: 85mg | Fiber: 2g | Sugar: 2g | Calcium: 3mg | Iron: 1mg