Cornbread is just a staple in the South. There aren’t many meals that aren’t perfectly complemented by a golden brown skillet of this delicious side dish. That said, we do have our variations. And, Hot Water Cornbread is one of them.
We Southerners do “fried” cornbread several ways. My mama always made what she called “Fried Cornbread” which was a most delicious cornbread made with cornmeal and buttermilk that you simply fried. It was a constant alongside homemade vegetable soup and often made an appearance beside chili too. I also liked to pile some greens or beans right on top of the cornbread.
This Hot Water Cornbread is another variation, which produces a little bit lighter textured bread. Now, there are 100 different ways to do this. Some recipes call for you to make a thick dough and form it in your hands before frying. I think this method with a thinner batter is easier and neater, and I like the crispy exterior better. Enjoy!
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Recipe Summary (Juice #2: Beetroot, Apple, Carrot, Lemon, Ginger, Turmeric)**
