Hot Water Cornbread

also called fried cornbread · corn cakes · hot water corn bread

The table

2 cups(270 g)fine white cornmealwhiskscald to a stiff mush, rest 10 minloosen with buttermilk to a spoonable batterfry in the hot fat, 3-in cakes, 3 min per side
1 1/2 tsp(9 g)fine sea salt
1 tsp(4 g)sugar
1 3/4 cups(420 mL)boiling water
2 Tbsp(25 g)bacon fat
1/4 cup(60 mL)buttermilk
1/2 cup(120 mL)bacon drippings for fryingheat in a cast-iron skillet to 350°F (175°C)
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1whisk

2scald to a stiff mush, rest 10 min

goes in with what step 1 made

3heat in a cast-iron skillet to 350°F (175°C)

4loosen with buttermilk to a spoonable batter

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 13 mintwo waits that overlap count once
Needs you
3 minof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 30 min.

  1. whisk

    not timedfrom the start

  2. heat in a cast-iron skillet to 350°F (175°C)

    not timedfrom the start

  3. scald to a stiff mush, rest 10 min

    10 minwalk awayfrom the start

  4. loosen with buttermilk to a spoonable batter

    not timed10 min in

  5. fry in the hot fat, 3-in cakes, 3 min per side

    3 minneeds you10 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need 10-in cast-iron skillet

Goes with

See how it is written
>> title: Hot Water Cornbread
>> category: Flatbreads & Pancakes
>> tags: cornmeal, southern, fried, skillet
>> counters: Meat and Three, Smokehouse
>> aka: fried cornbread, corn cakes, hot water corn bread
>> servings: 8
>> time: 30 min
>> pairs-with: hoppin-john, dirty-rice
>> step.2: scald to a stiff mush, rest 10 min
>> step.3: loosen with buttermilk to a spoonable batter
>> step.4: heat in a cast-iron skillet to 350°F (175°C)
>> step.5: fry in the hot fat, 3-in cakes, 3 min per side

Whisk @fine white cornmeal{2%cup}(270 g), @fine sea salt{1 1/2%tsp}(9 g), @sugar{1%tsp}(4 g).

Scald @&(~1)seasoned meal{} with @boiling water{1 3/4%cup}(420 mL), @bacon fat{2%Tbsp}(25 g), stirring to a stiff mush, then rest ~rest{10%min}.

Loosen @&(~1)scalded meal{} with @buttermilk{1/4%cup}(60 mL) to a thick spoonable batter.

Heat @bacon drippings for frying{1/2%cup}(120 mL) in a #10-in cast-iron skillet{} to 350°F (175°C).

Spoon @&(~2)batter{} into @&(~1)hot fat{} as flattened 3-in cakes and fry ~fry{3%min} per side.