Southern Cornpone, often recognized as hot water cornbread, is a cherished staple in Southern cooking. This dish not only brings warmth and comfort but also embodies the rich culinary traditions of the South, passed down through generations.
Ingredients
Scale:
1 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 cup hot water
1 tablespoon vegetable oil (or melted butter)
Chopped jalapeños (optional)
Honey or butter for serving (optional)
Chopped fresh herbs (like parsley or chives) for added flavor (optional)
Instructions
Preheat your skillet: Place a cast-iron skillet on medium heat and allow it to get hot for about 5-10 minutes.
Mix dry ingredients: In a mixing bowl, combine the cornmeal, baking powder, and salt. Stir them together until well blended.
Add wet ingredients: Gradually pour the hot water into the dry mixture while stirring continuously.
Incorporate oil: Add the vegetable oil (or melted butter) to the batter and mix until fully combined.
Spoon the batter: Using a ladle or spoon, drop dollops of the batter into the hot skillet.
Fry until golden brown: Cook for about 3-4 minutes on one side, flip and cook for another 3-4 minutes until both sides are golden brown.
Drain and serve: Transfer the hot water cornbread to a paper towel-lined plate to absorb any excess oil. Serve warm with honey or butter.
