Old-Fashioned Hot Water Cornbread
Hot water cornbread cakes are quickly prepared and skillet-fried until crispy, ideal for serving with butter, molasses, or savory side dishes.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Bring water to a boil.
-
In a heavy iron skillet, melt 1 tablespoon shortening, then set aside.
-
Combine cornmeal and salt in a bowl. Pour the boiling water over the mixture and stir in the melted shortening.
-
Let the mixture cool for 5 minutes, then divide into four portions and form each into a 3/4-inch thick cake.
-
Heat 3 tablespoons of fat in the skillet over medium heat.
-
Fry the corn cakes in the hot fat for 8 to 12 minutes, turning every 2 minutes until both sides are browned.
Nutritional Info (per serving)
Calories:
232 kcal
Carbohydrate:
23 g
Cholesterol:
2 mg
Fiber:
2 g
Protein:
2 g
Saturated Fat:
2 g
Sodium:
328 mg
Sugar:
0 g
Fat:
15 g
Unsaturated Fat:
0 g