Chef John's Hot Water Cornbread Recipe: Classic Southern Flavor Made Easy
Chef John's Hot Water Cornbread is a straightforward recipe that captures the essence of classic Southern comfort food. Using just a few simple ingredients—cornmeal, hot water, salt, and a bit of oil—this cornbread is easy to make and delivers a deliciously crispy exterior with a tender, moist interior. Ideal as a side dish or snack, it pairs well with a variety of meals, from hearty stews to light salads. Chef John’s method ensures a quick preparation with a traditional touch, making this cornbread a reliable choice for any occasion.
How to Store Chef John's Hot Water Cornbread:
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Cool Completely: Allow the cornbread to cool to room temperature before storing. This helps prevent condensation, which can make the cornbread soggy.
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Wrap Properly: Wrap the cornbread tightly in plastic wrap or aluminum foil. Alternatively, you can place it in an airtight container.
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Refrigeration: Store the wrapped cornbread in the refrigerator if you plan to keep it for more than a couple of days. It should stay fresh for up to a week.
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Freezing: For longer storage, you can freeze cornbread. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months.
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Reheating: To reheat, warm it in an oven at 350°F (175°C) for about 10-15 minutes, or until heated through. If frozen, allow it to thaw in the refrigerator overnight before reheating.
Ingredients
- 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
Nutritional Information
- Calories: 873
- Fat: 84g
- Carbs: 30g
- Protein: 3g
Directions
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Combine cornmeal, flour, sugar, salt, and baking powder in a bowl and whisk thoroughly until well-mixed.
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Pour in water, and carefully mix with a spoon until combined. Add butter and mix with a spoon until combined.
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Line a baking sheet with parchment paper. Use a spoon or ice cream scoop to transfer 8 equal portions onto the prepared pan. Cover with plastic and press with your hands to form smooth patties about 1-inch thick.
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For best results, chill dough in the refrigerator for at least 1 hour before frying. If needed, dough can be fried as soon as it is made.
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Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C), or heat oil, 1/2-inch deep in a heavy skillet to 350 degrees F (175 degrees C).
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Deep fry cornbread in the preheated deep fryer (or pan-fry in the preheated skillet) until nicely browned, about 3 minutes per side. Let cool about 10 minutes before serving.
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