Southern Hot Water Cornbread

Marilyn Renfro Gore

By
@Margo46

It took Poppy FOREVER to convince me that cornbread did not need baking powder, soda or sugar! I had never heard of this in my life until we were married! Now it is my favorite cornbread and goes well with tons of dishes! Red beans, Sausage & Rice are not right without Hot Water Cornbread. It goes with casseroles, Chicken & Rice Soup, Chicken 'n Dumplings, Cabbage Rolls, and so forth! It is one of the best Southern dishes ever and everyone who tries it, loves it!


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Prep:

20 Min

Cook:

1 Hr

Method:

Pan Fry

Ingredients

3 c
yellow cornmeal
2 c
water, boiling
3 tsp
salt
grease, enough to fry

Directions Step-By-Step

1
Bring water to boil. Heat about a half inch of grease in cast iron skillet.
2
Mix cornmeal and salt in large plastic (heatproof) bowl. Add enough boiling water to wet cornmeal and make it stick together.
3
Chef's Note: We prefer yellow cornmeal as it gives more of a corn flavor when fried. A lot of people prefer white cornmeal. Two big NONO's! NO sugar and NO leavening!
4
Rinse hands in cold water to prevent burning and sticking. Take a scoop of cornmeal and pat out with your hands into a pone or patty. Fry. Continue until pan is full.
5
Let fry until yellow and firm on one side and then flip to cook other side. I make my pones some thick and some thin to please everyone! Experiment and find the right size to suit your family.
6
Let drain on paper towels. Leftovers can be reheated in oven.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Southern
Dietary Needs: Dairy Free