Chef John's Hot Water Cornbread Recipe

Cook Time: 10 minutes

Ingredients

This recipe yields 8 servings. Ingredient amounts can be adjusted proportionally, but cooking times and steps remain unchanged.

• 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)

Directions

1. In a large bowl, whisk together cornmeal, flour, sugar, salt, and baking powder until thoroughly combined.
2. Gradually pour in the boiling water, stirring carefully with a spoon until a cohesive dough forms.
3. Mix in the butter until fully incorporated.
4. Line a baking sheet with parchment paper. Use a spoon or ice cream scoop to place 8 equal portions of dough onto the sheet.
5. Cover the dough portions with plastic wrap and press them into smooth patties about 1 inch thick. For best results, refrigerate for at least 1 hour before frying. Dough can be fried immediately if needed.
6. Heat oil in a deep fryer or a heavy skillet to 350F (175C). If using a skillet, fill it with about 1/2 inch of oil.
7. Fry the cornbread patties in the hot oil until golden brown, about 3 minutes per side.
8. Remove from oil and let cool for approximately 10 minutes before serving.

Nutrition Facts (per serving)

• Calories: 873
• Total Fat: 84g (108% DV)
• Saturated Fat: 7g (36% DV)
• Cholesterol: 4mg (1% DV)
• Sodium: 510mg (22% DV)
• Total Carbohydrate: 30g (11% DV)
• Dietary Fiber: 2g (8% DV)
• Total Sugars: 3g
• Protein: 3g (6% DV)
• Vitamin C: 0mg (0% DV)
• Calcium: 106mg (8% DV)
• Iron: 1mg (8% DV)
• Potassium: 93mg (2% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is based on available data. For medically restrictive diets, consult a doctor or dietitian before preparing.

The Rich History of Hot Water Cornbread

Hot water cornbread is a classic Southern staple with deep roots in American culinary history. Emerging in the rural South during the 19th century, this simple yet satisfying bread was born out of necessity. Cornmeal, a widely available ingredient, combined with boiling water and minimal leavening, created a quick bread that could be fried to perfection without the need for an oven. Early Southern households relied on this method to produce warm, crusty bread that accompanied a variety of hearty dishes.

Regional Variations

While hot water cornbread is common throughout the Southern United States, its preparation varies slightly by region. In Appalachia, it is often made thicker and pan-fried in small batches for a dense, hearty texture. In Louisiana and parts of the Gulf Coast, a hint of sugar or Creole seasoning may be added to introduce a subtle sweetness or spiciness. These regional tweaks reflect local tastes and available ingredients, making each variation uniquely tied to its community.

Differences from Similar Breads

Hot water cornbread stands out from traditional baked cornbread and other corn-based breads like hush puppies. Unlike oven-baked cornbread, which is typically soft and cake-like, hot water cornbread has a crisp, golden crust and a tender, slightly chewy interior. Hush puppies, while also fried, often incorporate onions, garlic, or even seafood, giving them a different flavor profile. The simplicity of hot water cornbread allows it to complement savory dishes without overpowering them.

Serving Traditions

In the South, hot water cornbread is most commonly served as a side dish alongside fried meats, stews, and bean dishes. It is particularly popular with collard greens, black-eyed peas, or a bowl of gumbo, where its crispy texture contrasts beautifully with rich, saucy foods. Many families also enjoy it with breakfast, paired with butter and honey or jam. Its versatility makes it a staple in Southern households and soul food restaurants alike.

Interesting Facts

Despite its humble ingredients, hot water cornbread has a surprisingly rich culinary heritage. The breads preparation methodmixing cornmeal with boiling waterdates back to early Native American techniques, highlighting the influence of indigenous cooking on Southern cuisine. Some Southern cooks refer to it as hush puppies, a term said to originate from hunters or cooks tossing fried cornmeal balls to quiet barking dogs. Additionally, the breads quick cooking time and portability made it ideal for farm workers and travelers, contributing to its enduring popularity.

FAQ about Chef John's Hot Water Cornbread Recipe

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