Cornbread was a staple at my house growing up. Sometimes it was “Pan Bread” other times it was “Hot Water Cornbread”. Of course, Pan Bread is what most folks recognize as cornbread baked in the oven. Hot Water Cornbread is a little different, also known as Corn Pones or Fried Corn Bread. And le’me tell ya, it’s some kind of delicious!
Cornbread of any kind is good with peas and greens, some even like it by itself with a glass of milk, sweet or butter. Regardless of what you eat it with, it’s great with butter on it, hot from the pan. It’s also good for deciphering between a good ol’ southern boy and a Yankee…a Yankee will want some honey or syrup to go with it. lol
- 1 cup of plain yellow cornmeal
- 1 teaspoon salt
- Boiling water
- Canola Oil for frying
Mix your meal and salt together. Add enough boiling water to make a batter. It’s okay if it’s a little on the soupy side, the corn will absorb the excess shortly. Let it stand for about five or ten minutes. Heat your oil over medium high heat. You want enough that it’ll cover your cakes as they fry. Run some water over your hands to keep the batter from sticking to them. Scoop a spoonful of the corn batter into your hands to make a palm sized cake and carefully lay it into the oil. Cook until golden brown, turning once. Remove onto a paper towel covered plate. Cut open down the middle to butter and enjoy every delicious morsel!