Old Fashioned Southern Hot Water Fried Cornbread

There’s only one way to get these right. My mother in law made these and I had a really hard time recreating them. I watched her everytime she made them. My youngest daughter and I finally figured it out. It’s the hot water and high cooking temp. The texture is one of a kind. Super crispy edges and a very moist inside. People eat it plain or with butter and honey🍯
Old Fashioned Southern Hot Water Fried Cornbread
There’s only one way to get these right. My mother in law made these and I had a really hard time recreating them. I watched her everytime she made them. My youngest daughter and I finally figured it out. It’s the hot water and high cooking temp. The texture is one of a kind. Super crispy edges and a very moist inside. People eat it plain or with butter and honey🍯
Steps
- 1
Mix all dry ingredients and add water a little at a time, until it’s the consistency of stiff pancake batter. You may not need all of it.
- 2
Heat a half inch of oil on medium high heat (350) in an iron skillet and drop by spoonfools into hot grease. Fry until brown and crispy. Drain on paper towels and salt lightly.
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