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 min3 of 5 steps give no time
Needs you
about 3 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

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

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

>> step: scald to a stiff mush, rest 10 min
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}.

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

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

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