This basic hot water cornbread is shaped into cakes and fried in hot fat in a skillet.
Hot water cornbread is also known as corn pone, hoe cakes, or corn dodgers.
See Also
Sausage Cornbread
Maple and Bacon Cornbread
Honey-Buttermilk Cornbread
Melt shortening in a heavy iron skillet. Place cornmeal and salt in a bowl. Pour boiling water over meal and salt. Add melted shortening; stir well. When mixture is cool enough to handle, divide into four portions. Shape each into a cornbread cake about 3/4 inch thick. Place corn cakes in skillet and bake at 450° for 40 to 50 minutes, or until golden brown.
Makes 4 cakes, serves 4.
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Hot water cornbread is also known as corn pone, hoe cakes, or corn dodgers.
See Also
Sausage Cornbread
Maple and Bacon Cornbread
Honey-Buttermilk Cornbread
Ingredients
- 1 tablespoon shortening
- 3/4 cup boiling water
- 1 cup cornmeal
- 1 teaspoon salt
Preparation
Melt shortening in a heavy iron skillet. Place cornmeal and salt in a bowl. Pour boiling water over meal and salt. Add melted shortening; stir well. When mixture is cool enough to handle, divide into four portions. Shape each into a cornbread cake about 3/4 inch thick. Place corn cakes in skillet and bake at 450° for 40 to 50 minutes, or until golden brown.
Makes 4 cakes, serves 4.
You Might Also Like
Fried Hot Water Cornbread Cakes
Tex-Mex Cornbread
Bacon-fried Cornmeal Cakes