This hot water cornbread from Shreveport chef Hardette Harris is perfect alongside any Southern entree (and appears on the Official Meal of North Louisiana).
Hot Water Cornbread
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- Vegetable oil
- 1 cup yellow cornmeal
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup boiling water
- In a large cast-iron pan, pour oil to a depth of ½ inch, and heat over medium-high heat until hot but not smoking.
- In a large bowl, combine cornmeal, garlic powder, salt, and pepper. Slowly pour in ¾ cup boiling water, and stir until smooth. Mold batter by hand into 1-inch thick pieces, and place in hot oil in pan in batches. Cook until light brown, about 3 minutes. Turn, and cook 3 minutes more. Let drain on paper towels, and serve warm.
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I’m making this today. I can’t believe I found someone who can make this. I haven’t had it in 20 years..
I have never seen not water cornbread like this….look more like hush puppies. I am from that neck of the woods, Amazing, perhaps I will try this recipe. The garlic and pepper threw me of.
A little sugar
I’m from Shreveport my mother use to make it all of the time and with a cast iron skillet too god i miss her ….
I’m from New Orleans, I’m Creole will be making some hot water cornbread.
My grandmother, Cleo Belle, would bring a big pot of turnip greens to our house and cook up a batch of hot water cornbread. That was in Texas, 60 years ago. It was quite a treat. She’d lived in Shreveport prior to that time and must’ve learned recipe there. She used white cornmeal. I’m so glad to find recipe!!
About How much cornmeal do we use ?
The page finally loaded my Internet is slow
We used white corn meal. Put that with some butter and molasses and youre set.
I LOVE LOVE HOT WATER CORN BREAD. BUT I add 1 large Jalapeno chopped and 1 can whole kernel corn. Sometimes I add red bell pepper. I make a large batch and share with neighbors. They Love it.
Sometimes I use buttermilk corn bread mix sometimes I use white corn mix. Any way you fix hot water corn bread it is SOOOOO GOOD.
I am from New Orleans but have been living up north for 35 years we still cook like we did back home and cornbread is one of them,but I have never had cornbread like that it’s a must try.
all i had to see was Shreveport my home town i knew how to cook it already just curious to see what was on the web something to spice it up a bit yet traditional. thank you
My mom was from mobile she had same recipe except with jalapeno. Miss my mommas cooking. Making some Right Now.
My first time cooking hot water corn bread it came out fantastic good to eat
I grew up on this in Oklahoma—never knew it with anything but white corn meal, and only with the meal, salt, and hot water.
try adding some Craw Fish an Cheddar cheese !!! What you Talking bout !!!
Loving the replies. I’m from Shreveport, too. I’m 80. My recollection of the recipe was white cornmeal, salt and bacon fat for frying. Always a Pattie with a three finger imprint. Never sugar.
Today I am going to attempt to make some Hot water cornbread. We love hot water cornbread but never made it. So hear I go.
ADD A LITTLE SUGAR AND A LITTLE BACKING PDR
I’m from Shreveport too. My mom always just used cornmeal, salt and boiling water so that’s the way I’ve always made it. May try the garlic powder.
We are from Shreveport. My mother in law introduced this to me. We use corn meal mix. Love and miss you, Mama Sue.
I love my hot water cornbread with one eighth cup (or to your taste) of clover honey.