Essentially, hot-water cornbread is the same as hoecakes, a cornpone that can be traced back to Indian societies in the South and to our Colonial ancestors. Eventually, the bread became more complex as leavening, milk, and flavorful fats were added to the batter, and better cooking equipment was made available. Today, nothing is loved more in Southern farmhouses or rural cafés than hot water cornbread served with sorghum or molasses. To produce the right dense crust and tender interior, it’s almost obligatory to cook the bread in very hot oil, in a heavy cast-iron skillet that maintains even heat.
Makes about 1 dozen cornbread cakes
INGREDIENTS:
- 2 cups white cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
- 1⁄2 teaspoon baking powder
- 1⁄4 cup whole or 2 percent milk
- 1 tablespoon bacon grease
- 11⁄2 cups boiling water
- Vegetable oil for frying
INSTRUCTIONS:
- In a large mixing bowl, combine the cornmeal, salt, sugar, and baking powder. Stir until well blended.
- Add the milk and bacon grease to the mixture and stir just until the mixture is moistened but still a little lumpy.
- With a wooden spoon, gradually add the boiling water, stirring constantly until the batter is the consistency of boiled grits.
- In a large cast-iron skillet, heat about 1/2 inch of oil until very hot but not smoking.
- Drop the batter into the oil in batches, by 1/4-cupfuls.
- Fry until the cakes are golden, about 3 minutes on each side, and drain on paper towels.
- Serve hot.
