Hot water cornbread. Just the name evokes images of a warm, crumbly, slightly sweet bread, perfect alongside a bowl of chili or a plate of BBQ. This recipe isn't your grandmother's cornbread (unless your grandmother was a culinary genius!), but it's a guaranteed crowd-pleaser, and surprisingly easy to make. Let's dive into the details of how to make this delightful treat.
Why Hot Water Cornbread?
You might be wondering, "Why hot water?" The secret lies in the texture. Adding boiling water to the batter creates a wonderfully tender crumb, preventing the cornbread from becoming dry or tough. This method also helps develop a slightly sweet flavor, enhancing the overall taste experience.
Ingredients You'll Need:
- 1 ½ cups all-purpose flour (or a blend of all-purpose and cornmeal for a more traditional texture)
- 1 cup yellow cornmeal (fine or medium grind)
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon of lemon juice or vinegar added and let stand 5 minutes)
- ¼ cup vegetable oil
- 1 large egg
- 1 cup boiling water
Step-by-Step Instructions:
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Preheat and Prep: Preheat your oven to 400°F (200°C). Grease and flour an 8x8 inch baking pan or a cast iron skillet (for extra rustic charm!).
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Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
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Wet Ingredients: In a separate bowl, whisk together the buttermilk (or milk mixture), oil, and egg.
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Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Don't overmix! A few lumps are okay.
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The Hot Water Magic: Slowly pour in the boiling water, stirring constantly. The batter will be thin.
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Bake to Perfection: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Serve: Let the cornbread cool in the pan for a few minutes before serving. Enjoy warm!
Tips for the Best Hot Water Cornbread:
- Don't overmix: Overmixing develops gluten, resulting in a tough cornbread.
- Use fresh baking powder: Old baking powder can result in a flat cornbread.
- Adjust sweetness: If you prefer a sweeter cornbread, add up to ½ cup of sugar.
- Experiment with add-ins: Feel free to add in your favorite ingredients, such as chopped jalapenos, cheese, or corn kernels.
- Cast iron skillet: Baking in a cast iron skillet will give you a crispy crust.
Serving Suggestions:
- Classic Pairing: Serve alongside chili, soups, stews, or your favorite BBQ.
- Breakfast Treat: Enjoy it warm with butter and honey for breakfast.
- Dessert Option: Top with fresh fruit and whipped cream for a delicious dessert.
Frequently Asked Questions (FAQ):
Q: Can I use regular milk instead of buttermilk?
A: Yes, but adding 1 tablespoon of lemon juice or vinegar to the milk will help mimic the tanginess of buttermilk.
Q: What if my cornbread is too dry?
A: You may have overbaked it. Next time, check for doneness a few minutes earlier.
Q: Can I make this cornbread ahead of time?
A: It's best served fresh, but leftovers can be stored in an airtight container at room temperature for a day or two.
This simple recipe for hot water cornbread will become a staple in your kitchen. Its ease of preparation and delicious results make it perfect for both weeknight dinners and special occasions. So grab your ingredients and get baking! Let us know in the comments how your hot water cornbread turns out!
