Hot Water Cornbread

Hot Water Cornbread

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
Serves 12
Write a review
Print
Ingredients
  1. Vegetable oil
  2. 1 cup yellow cornmeal
  3. 1 teaspoon garlic powder
  4. ½ teaspoon salt
  5. ½ teaspoon ground black pepper
  6. ¾ cup boiling water
Instructions
  1. 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.
  2. 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.
Louisiana Cookin https://www.louisianacookin.com/

8 COMMENTS

  1. 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.

    Meal
    Salt
    A little sugar
    Boiling water

  2. 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!!

  3. 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.

    ANNIE

Leave a Reply to Karen Cancel reply

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.