Cornbread does not need a baking dish or an oven to develop a crisp golden crust. Hot water cornbread takes another route, turning a thick cornmeal mixture into small portions that cook in a skillet filled with hot oil.
Boiling water is the step that sets this version apart before the cornmeal reaches the pan. The hot water helps create a soft center that contrasts with the crisp surface formed during frying, while a short rest gives the mixture time to thicken enough to hold its shape.
Boiling water changes the cornmeal before frying
Start with two cups of fine-ground white cornmeal mixed with ¼ teaspoon baking powder, 1½ teaspoons salt, and one teaspoon sugar. Whisk in ¼ cup half-and-half and one tablespoon vegetable oil before adding the hot water.
Bring the water to a full boil, then add it in stages rather than pouring in the entire 1¾ cups at once. Start with one cup and continue until the mixture resembles thick grits or polenta. It should hold together rather than pour from the bowl.
Let the mixture rest for 10 minutes before moving to the skillet. This gives the cornmeal time to absorb the liquid and creates a batter thick enough to keep each portion from spreading across the pan.
Cornbread goes into hot oil instead of the oven
Pour about ¼ inch of vegetable oil into a cast iron or heavy skillet and heat it to 375°F. An ice cream scoop or ¼-cup measure creates portions that can be dropped into the oil without shaping each piece by hand.
Cook each portion for about two minutes per side, giving the pieces enough room in the skillet for oil to reach their edges. Crowding the pan can interfere with browning and keep the surfaces from developing the crisp crust that defines hot water cornbread.
Transfer the cooked cornbread to a rack lined with paper towels so excess oil can drain. The result has a golden fried exterior with a soft cornmeal center, creating a different texture from cornbread baked in a pan.
Hot water cornbread can sit beside soup, stew, or greens, while butter and honey can turn it into a simple snack. The oven never enters the process because boiling water and a hot skillet handle the two steps that give this cornbread its texture.
Image source: butterandbaggage.
