Southern-style hot water cornbread is known for its incredibly moist texture and subtly sweet flavor. Unlike other cornbread recipes, the addition of boiling water creates a tender crumb that's hard to resist. This guide will walk you through making this classic recipe, ensuring a perfect result every time.
Ingredients for the Perfect Hot Water Cornbread
Before you begin, gather these simple ingredients:
- 1 ½ cups all-purpose flour: Provides structure to the bread.
- 1 cup cornmeal: The star of the show, giving that classic cornbread flavor and texture. Use either fine or medium grind, depending on your preference.
- 1 tablespoon sugar: Adds a touch of sweetness to balance the cornmeal's slight bitterness.
- 1 teaspoon baking powder: The leavening agent, creating a light and airy crumb.
- ½ teaspoon baking soda: Works with the baking powder for optimal rise.
- ½ teaspoon salt: Enhances the flavors of the other ingredients.
- 1 cup boiling water: The secret ingredient for ultra-moist cornbread!
- 1 cup buttermilk: Adds tang and moisture. (If you don't have buttermilk, you can substitute 1 cup of milk with 1 tablespoon of lemon juice or white vinegar added and let it sit for 5 minutes).
- ¼ cup vegetable oil: Adds richness and helps keep the bread moist.
- 1 large egg: Binds the ingredients together and adds richness.
Step-by-Step Instructions: Baking Your Best Cornbread Yet
Follow these easy steps for consistently delicious results:
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Preheat & Prep: Preheat your oven to 425°F (220°C). Grease and flour an 8x8 inch baking pan or a cast iron skillet for optimal browning.
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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 boiling water, buttermilk, oil, and egg.
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Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don't overmix; a few lumps are okay. Overmixing will result in a tough cornbread.
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Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool & Serve: Let the cornbread cool in the pan for a few minutes before cutting and serving. It's delicious warm, but also enjoyable at room temperature.
Tips for the Most Amazing Hot Water Cornbread
- Don't overmix: Overmixing develops the gluten in the flour, resulting in a tough cornbread. Mix until just combined.
- Use fresh baking powder: Old baking powder can affect the rise of your cornbread.
- Cast iron skillet: For extra crispy edges and a deeper flavor, bake in a cast iron skillet.
- Variations: Feel free to experiment! Add shredded cheddar cheese, jalapeños, or crumbled bacon for a flavorful twist.
Serving Suggestions
Enjoy your hot water cornbread as a side dish with chili, soup, stews, or BBQ. It's also great for breakfast with butter and honey or jam. Leftovers can be stored in an airtight container at room temperature for a few days, or frozen for longer storage.
This recipe delivers consistently moist and flavorful hot water cornbread. Enjoy the process and savor the delicious results!
