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Hot Water Cornbread
SUBMITTED BY:
Karin Christian
PHOTO BY:
Jennifer Colen
"This is a very old fashioned recipe. The cornbread is shaped into little cakes and fried, rather than baked. They are served with maple syrup over them."
RECIPE RATING:
Read Reviews
(24)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
10 Min
READY IN
15 Min
Original recipe yield 12 cakes
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup cornmeal
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon shortening
3/4 cup boiling water
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DIRECTIONS
In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and shortening; stir until shortening melts.
Pour oil or bacon fat to a depth of 1/2 inch in a large skillet and heat to 375 degrees F (190 degrees C).
Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.
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REVIEWS
Reviewed on Jun. 16, 2003 by EVAGIRL
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EVAGIRL
Jun. 16, 2003
"A little bit of this and a little bit of that," has never helped when it came to Hot Water Cornbread, and is the only recipe my mom could give me. I tried this one (with a little modification) and it turned out great. The thing to remember is that the boiling water already cooks the cornmeal, so you don't have to fry it that long - just long enough for it to get LIGHT brown on each side. If you add sugar, you'll need to watch it extra carefully because the sugar will cause the cornbread to burn if the heat is real high. I'm not a pro and can prepare this without measuring!
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40 users found this review helpful
"A little bit of this and a little bit of that," has never helped when it came to Hot Water...
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Reviewed on Jan. 28, 2004 by DEWLANNA
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DEWLANNA
Jan. 28, 2004
Quick and easy. These would go well with ham or fried fish or chicken as well as being a quick hot breakfast. The first batch I made, I forgot to add the shortening and they turned out just as good as the second batch with the shortening, so I'll be omitting the shortening from now on. They are a bit too salty, but cutting the salt in half makes them too bland for eating without syrup. Next time I'll try 3/4 teaspoon salt. I couldn't form little flatten balls, so I just dropped the batter by heaping spoonfuls onto a well-oiled skillet (I found that an eighth inch of oil worked as well as a half inch) They cook quickly and also burn quickly, so keep a close eye on the frying process.
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26 users found this review helpful
Quick and easy. These would go well with ham or fried fish or chicken as well as being a quick...
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Reviewed on Dec. 5, 2003 by LAINO1
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LAINO1
Dec. 5, 2003
This recipe was pretty good.Really easy and really quick. The only thing that was dissapointing is that the recipe says you can make 12 cakes. They would have to be really small cakes. I usually get about 5-6 but with the bigger size you'll have to fry them a little longer. I also altered the recipe a little by taking the salt out completely and doubling the sugar. This give the bread a sweeter taste. I found it to be too salty with the original for my own taste.
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25 users found this review helpful
This recipe was pretty good.Really easy and really quick. The only thing that was...
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Reviewed on Jan. 14, 2004 by
MBATMT
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MBATMT
Jan. 14, 2004
This is a wonderful recipe. When I told my mom I found this recipe (she is 83 and a great cook)she said it was exactly right, except I needed to add 1 tbs of finely minced onion to make it authenic! I did and it was wonderful. Served with honey butter - also from this web site - and large lima beans cooked with bits of baked ham. Try it, if you love country cooking, you will love it! Thanks, Karin.
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17 users found this review helpful
This is a wonderful recipe. When I told my mom I found this recipe (she is 83 and a great...
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Reviewed on Mar. 30, 2006 by TEXASFRECKLES
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TEXASFRECKLES
Mar. 30, 2006
This recipe was extremely easy, however my family and I felt the amount of salt overwhelmed us. Also, it only made about 6-3 inch cakes instead of 12-1 inch cakes. Cut the salt, to 1/2 to 3/4 tsp, and possibly add some minced onion for flavor. Also double the recipe if you are cooking for more than two people.
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9 users found this review helpful
This recipe was extremely easy, however my family and I felt the amount of salt overwhelmed...
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Reviewed on Oct. 26, 2005 by
Mary Sansing
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Mary Sansing
Oct. 26, 2005
I got the recipe. I have been looking for a long time for one that tasted like the one my grandmother fixed. It was GREAT!. After we had eaten I happened to look at the cornmeal I was using and it was Aunt Jemima self-rising yellow corn meal mix! I know that is not was what was called for but it was so good I will always fix it that way. Thanks for bringing back wonderful memories.
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7 users found this review helpful
I got the recipe. I have been looking for a long time for one that tasted like the one my...
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Reviewed on Mar. 7, 2007 by tasha
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tasha
Mar. 7, 2007
i love hot water cornbread i didn't use the shorting i used butter real butter i was so.... good hot or cold
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5 users found this review helpful
i love hot water cornbread i didn't use the shorting i used butter real butter i was so.......
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Reviewed on Jan. 12, 2008 by
maddiematters
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maddiematters
Jan. 12, 2008
Yummy! I am on a special diet (Daniel's fast) where I cannot eat many of the things you would normally put in breads so I was excited to find this recipe. I modified this to omit the sugar and shortening and cooked in olive oil. I dipped it in honey and it was very delicious - my whole family loved it! I agree with other reviewer that there is no difference with or without shortening so you might as well save the fat (I did try both ways). I also tried cooking the cornbread in 1/2" canola oil the first time and 1/8" olive the second time I made it and it tasted the same so again you can save calories. I will use this recipe over and over again - thanks!
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4 users found this review helpful
Yummy! I am on a special diet (Daniel's fast) where I cannot eat many of the things you would...
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Reviewed on Nov. 9, 2007 by LDAVIS1968
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LDAVIS1968
Nov. 9, 2007
Growing up in East Texas, I was raised on this type of corn bread. The only changes that I have is add 1 cup of flour to the mix, and no sugar, but then again we eat them plain, no butter or syrup.
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4 users found this review helpful
Growing up in East Texas, I was raised on this type of corn bread. The only changes that I...
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Reviewed on Jun. 13, 2005 by MOM2TRAPPER
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MOM2TRAPPER
Jun. 13, 2005
EXCELLENT! I can't say enough good things about this super simple recipe. I used yellow corn meal, which I think has more flavor. Really good with a "country" meal without the syrup.
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3 users found this review helpful
EXCELLENT! I can't say enough good things about this super simple recipe. I used yellow corn...
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