This deep-fried hot water cornbread might be the most Southern of all Southern cornbreads. The taste is very familiar, but that crusty, crispy exterior makes it new and exciting.
Preparation Details
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 1 hr 20 mins
Servings: 8
Ingredients
- 2 cups cornmeal
- 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 tablespoon baking powder
- 1 1/2 cups boiling water
- 1 tablespoon unsalted butter
- 3 cups vegetable oil for frying, or as needed
Steps
- Combine cornmeal, flour, sugar, salt, and baking powder in a bowl and whisk thoroughly until well mixed.
- Pour in water, and carefully mix with a spoon until combined. Add butter and mix with a spoon until combined.
- Line a baking sheet with parchment paper. Use a spoon or ice cream scoop to transfer 8 equal portions onto the prepared pan. Cover with plastic and press with your hands to form smooth patties about 1-inch thick.
- For best results, chill dough in the refrigerator for at least 1 hour before frying. If needed, dough can be fried as soon as it is made.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C), or heat oil, 1/2-inch deep in a heavy skillet to 350 degrees F (175 degrees C).
- Deep fry cornbread in the preheated deep fryer (or pan-fry in the preheated skillet) until nicely browned, about 3 minutes per side. Let cool about 10 minutes before serving.
