Hot Water Cornbread with Honey Butter
Hot Water Cornbread with Honey Butter
Ingredients
For the Hot Water Cornbread
- 1 1/2 cups self-rising cornmeal, (e.g., Martha White Self-Rising Enriched White Corn Meal Mix)
- 1/2 teaspoon salt
- 1 cup hot water, boiling, as needed
- 1/4 cup vegetable oil, or enough to generously coat the bottom of the skillet
For the Honey Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey, or to taste
Instructions
- 1
In a medium bowl, combine the self-rising cornmeal and salt. Stir well to ensure the salt is evenly distributed.
⏱️ 2 min
- 2
Gradually add hot boiling water to the cornmeal mixture, stirring slowly with a fork. Continue adding water, a little at a time, until the mixture reaches a thick, clumpy consistency that resembles cooked grits. You may not need all of the water.
⏱️ 3 min
- 3
Heat a cast iron skillet over medium-high heat. Add the vegetable oil to the skillet, ensuring it generously coats the bottom. Allow the oil to get nice and hot, shimmering slightly.
⏱️ 3 min
- 4
While the oil is heating, use your hands to form the cornmeal mixture into small, flat patties, about 2-3 inches in diameter and 1/2 inch thick. Avoid pressing them down too hard to prevent them from becoming too dense.
⏱️ 4 min
- 5
Carefully place the formed cornbread patties into the hot oil. They should sizzle immediately upon contact with the hot grease. Do not overcrowd the skillet; cook in batches if necessary.
⏱️ 1 min
- 6
Cook the cornbread patties for approximately 3 to 5 minutes per side, or until a beautiful golden brown crust forms on both sides. The exact cooking time will depend on the heat of your skillet and the thickness of your patties.
⏱️ 8 min
- 7
While the cornbread is cooking, prepare the honey butter. In a small bowl, place the softened unsalted butter. Add the honey to the butter.
⏱️ 1 min
- 8
Mix the butter and honey thoroughly with a fork until well combined and smooth.
⏱️ 1 min
- 9
Once cooked, remove the hot water cornbread from the skillet and place on a plate lined with paper towels to drain any excess oil. Serve the hot water cornbread warm, with the freshly made honey butter on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Water Cornbread with Honey Butter
For the Hot Water Cornbread
- 1 1/2 cups self-rising cornmeal, (e.g., Martha White Self-Rising Enriched White Corn Meal Mix)
- 1/2 teaspoon salt
- 1 cup hot water, boiling, as needed
- 1/4 cup vegetable oil, or enough to generously coat the bottom of the skillet
For the Honey Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey, or to taste
Instructions
- 1
In a medium bowl, combine the self-rising cornmeal and salt. Stir well to ensure the salt is evenly distributed.
⏱️ 2 min - 2
Gradually add hot boiling water to the cornmeal mixture, stirring slowly with a fork. Continue adding water, a little at a time, until the mixture reaches a thick, clumpy consistency that resembles cooked grits. You may not need all of the water.
⏱️ 3 min - 3
Heat a cast iron skillet over medium-high heat. Add the vegetable oil to the skillet, ensuring it generously coats the bottom. Allow the oil to get nice and hot, shimmering slightly.
⏱️ 3 min - 4
While the oil is heating, use your hands to form the cornmeal mixture into small, flat patties, about 2-3 inches in diameter and 1/2 inch thick. Avoid pressing them down too hard to prevent them from becoming too dense.
⏱️ 4 min - 5
Carefully place the formed cornbread patties into the hot oil. They should sizzle immediately upon contact with the hot grease. Do not overcrowd the skillet; cook in batches if necessary.
⏱️ 1 min - 6
Cook the cornbread patties for approximately 3 to 5 minutes per side, or until a beautiful golden brown crust forms on both sides. The exact cooking time will depend on the heat of your skillet and the thickness of your patties.
⏱️ 8 min - 7
While the cornbread is cooking, prepare the honey butter. In a small bowl, place the softened unsalted butter. Add the honey to the butter.
⏱️ 1 min - 8
Mix the butter and honey thoroughly with a fork until well combined and smooth.
⏱️ 1 min - 9
Once cooked, remove the hot water cornbread from the skillet and place on a plate lined with paper towels to drain any excess oil. Serve the hot water cornbread warm, with the freshly made honey butter on the side.
⏱️ 2 min