Hot Water Cornbread Recipe (Using Only 2 Ingredients) (2024)

FAQs

What is hot water cornbread made of? ›

It consists of cornmeal, salt, fat (usually butter or animal fat), and boiling water. Once you mix all of these ingredients together, it creates a soft dough. This dough is then formed into patties and fried in hot oil/fat until golden.

You can just use water instead which is what most cornbread mixes ask for in the first. I've used both before and it normally turns out good either way. If you don't want to use water though some other milk substitutes are usually other dairy products like yogurt, sour cream, or half and half.

If the grease is not hot enough to get the outer shell crispy quickly, the cornbread piece will fall apart. At the same time, if the cornbread is thawed at all, even very hot grease will not form the outer crispy shell to keep the cornbread piece together.

Make hot water without a kettle by microwaving your water for 1 to 2 minutes at a time. Or, fill a saucepan or pot with water and place it over your stove on medium-high heat. As another alternative, pour water in a pan or metal container and hold it over a campfire or camping stove.

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

As shocking as it may seem, mayonnaise is a perfect substitute for milk when making cornbread for the lactose intolerant. You won't really notice the difference in taste in the cornbread; it's mainly for holding your cornbread together so it doesn't crumble apart.

“JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk. Pineapple or orange juice may be substituted for flavor variation in the corn and fruit muffins. Feel free to experiment with other options and let us know if you find something else that works well.

Mix together flour, cornmeal, sugar, baking powder, baking soda, and salt.. Make a well in dry ingredients and add sour cream, egg, and melted butter. Mix the ingredients just until everything is incorporated. Add the batter to the prepared pan and smooth the top.

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.

1 piece of hot water cornbread (Bog Daddy's) contains 70 Calories. The macronutrient breakdown is 72% carbs, 22% fat, and 7% protein. This has a moderate calorie density, with 156 Calories per 100g.

What is the history of hot water cornbread? ›

Hot water cornbread is typically found in the south and has become a staple in Southern African American homes. However, the origins go back to the native people of the Americas, who commonly used ground corn for several dishes.

Set the batter aside for 10 to 15 minutes.

By letting the cornbread batter sit at room temperature before baking, the cornmeal has some extra time to absorb the flavor from the other ingredients, and the baking powder gets a head start.

The trick is to put more heat on the top of the oven than the bottom. This will give you a nice golden brown top with out burning the bottom. How do I make moist cornbread?

While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.

Ingredients. WHEAT FLOUR, DEGERMED YELLOW CORN MEAL, SUGAR, LARD (HYDROGENATED LARD, BHT AND CITRIC ACID PRESERVATIVES), CONTAINS LESS THAN 2% OF: BAKING SODA, TRICALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, WHEAT STARCH.

Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. Store in a tightly sealed container in a cool, dry place for up to 3 months.