Lacey Cornbread Aka Hot Water Cornbread Recipe Hot Water Cornbread Mix cornmeal, water and salt. set aside. heat 1 2 inch cooking oil in cast iron skillet. drop teaspoonful into hot grease, tapping down the center of each with spoon as soon as it hits the skillet. turn when edges are browned and cook remaining side until browned. remove from hot grease when browned. Pour about 1 2 inch of oil into a heavy bottomed skillet. heat the oil to about 350° or until glistening but not smoking. in a large thick plastic or metal bowl combine the self rising corn meal with about 1 1 2 cups of boiling water. carefully stir to combine.
Hot Water Cornbread Melissassouthernstylekitchen Preheat the skillet. make sure the skillet is very hot before adding the oil and cornbread batter in order to achieve a crispy texture. re oil the skillet and stir the batter in between each batch of cornbread. if the batter thickens, thin it with a tablespoon or two of hot water. Over low to medium heat. when grease is hot, spread about 2 tablespoons of cornmeal mixture to pan in small circular cakes. doing only 2 or 3 at a time, cook 1 3 minutes per side, turning carefully until edges are brown. carefully remove from pan when crispy and brown to drain on a paper towel. Set aside. in a medium bowl, whisk cornmeal and salt. heat some water in a kettle until boiling. (water must be boiling hot in order to soften the cornmeal properly) stir in enough boiling water to form a soft dough that can hold its shape. (i usually need about 1 2 cup 3 or 4 tablespoons) *see note. Step 5. carefully lower the patties into the hot oil. step 6. cook for about 5 to 6 minutes or until a medium golden brown color. step 7. turn and cook on the second side until browned. here’s a short video clip of how the cornbread should look and sound when you add it to the hot oil in the skillet. step 8.
What Makes Hot Water Cornbread Different From The Classic Set aside. in a medium bowl, whisk cornmeal and salt. heat some water in a kettle until boiling. (water must be boiling hot in order to soften the cornmeal properly) stir in enough boiling water to form a soft dough that can hold its shape. (i usually need about 1 2 cup 3 or 4 tablespoons) *see note. Step 5. carefully lower the patties into the hot oil. step 6. cook for about 5 to 6 minutes or until a medium golden brown color. step 7. turn and cook on the second side until browned. here’s a short video clip of how the cornbread should look and sound when you add it to the hot oil in the skillet. step 8. In a medium mixing bowl, add the cornmeal, flour, sugar, and salt, and mix well with a fork. when the water is boiling, carefully measure out 1 ½ cups and pour it all into the bowl containing the dry ingredients. mix well to combine. add the oil to a large cast iron skillet, and preheat over medium to medium high heat. Combine the cornmeal, sugar, salt, and boiling water in a medium sized bowl. whisk everything together until it’s combined. heat the oil in a skillet over medium high until the temperature reaches 375 f. drop two tablespoons of batter into the oil. fry on both sides until they’re golden brown and then drain.
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