Hot Water Corn Bread Southern Style
A simple yet different style cornbread that took me by surprise In a fantastic taste delight
Ingredients
- 2 cups cornmeal
- 1/2 teas salt
- 3/4 cup very hot / boiling water
- 2 tbs milk
- 1 egg
- 1 oil for frying (about 2 inches)
Instructions
- Instructions 1. Start with the hot water first Pour the very hot/boiling water over the cornmeal first before anything else. This step is the most important! The water must be very hot to properly soften all of the cornmeal. 2. Let it sit Allow the cornmeal to sit for a few minutes after the boiling water is added. This softens all of the cornmeal completely and creates that fluffy, creamy texture that makes this recipe special. Do not rush this step! 3. Add remaining ingredients Once the cornmeal has rested, add the egg, milk, and salt. Mix everything together well until fully combined into a thick, moldable batter. 4.Heat the oil to about 375 Pour oil into the frying pan and heat over medium-high heat. Make sure the oil is nice and hot before adding the patties. 5. Form the patties Shape the batter into small oval or round patties with your hands. 6. Fry to golden brown Place patties in the hot oil and fry until they are a deep golden brown on each side. The golden brown color is key it gives you that perfect crispy outside while making sure the inside is fully cooked all the way through. Do not flip too early! 7. Drain & serve Place on a paper towel or rack to drain any excess oil. Serve hot and enjoy
Video
Notes
The Erinn Bell Family Secret Tips: Always add the boiling water first and let that cornmeal rest. That little bit of patience is what gives this cornbread its fluffy, creamy inside and will cool down the mixture so the egg doesn’t cook when added. You can add green onions, cheese or extra seasoning like our favorite Tony’s to give your bread a kick!!! Exploring is okay. Please don’t forget to fry until it is perfectly golden brown to guarantee a throughly cooked bread and again for that crispy crust! Love Erinn & Mama Bell !