So, the big difference between cornbread and hot water cornbread is how they’re made and their texture. Regular cornbread is baked, thicker, and fluffier, while hot water cornbread is fried and has a crunchy texture.
Regular cornbread is made by mixing cornmeal, flour, and a few other common ingredients with cold water, milk, or buttermilk. Then, it’s baked in an oven, cast iron skillet, or muffin pan until it’s soft and a bit crispy. It’s kinda fluffy and lighter.
Hot water cornbread, on the other hand, uses hot, boiling water in the mix. Instead of baking, it’s fried in some oil. This frying makes a crispy, crunchy outside and soft inside.
Why do they call it hot water cornbread?
They call it “hot water cornbread” because that’s exactly how it’s made – with hot water and self-rising cornmeal. It’s a no-frills recipe that doesn’t take much time to whip up and cook. You mix hot water and cornmeal until it’s about the consistency of thick pancake batter. Then you pour about 1/4 cup of your cornmeal mixture into the oil.
So, the name “hot water cornbread” is just a straightforward way of saying how it’s done, and it’s a reminder that sometimes, the simplest things can be the most delicious.
Why is my hot water cornbread falling apart?
If your hot water cornbread is falling apart, the most common reason is the temperature of your grease or oil. You have to make sure that your grease or oil is hot enough. When you put the cornbread into hot grease, it needs to quickly form a crispy outer layer to hold everything together. If the grease isn’t hot enough, the cornbread can start falling apart because it doesn’t get that nice crispy shell.
Make sure your grease or oil is really hot when you fry your cornbread. For my recipe, I suggest heating it to 350° or until shimmering but not smoking. This way, it gets that perfect crispiness on the outside, which helps keep it from falling apart.
Also, make sure that your batter is thick enough. If it’s too thin, it can simply scatter apart in your pan. It should be about the consistency of very thick pancake batter.
