This classic American recipe produces tender, flavorful cornbread cakes with a delightful crispy exterior. By using boiling water to gelatinize the cornmeal, you achieve a unique texture that is soft and moist inside while remaining sturdy enough for frying. The combination of white and yellow cornmeal offers a nuanced flavor profile, enhanced by a hint of salt and leavening. These small cornbread cakes are perfect as a side dish for chili, stew, or barbecue, adding a rustic touch to any meal. Simple to prepare with pantry staples, this recipe brings a nostalgic, home-style comfort to your table. Serve them warm for the best experience, enjoying the contrast between the crunchy crust and the fluffy interior.
Nutt House Hot Water Cornbread
Description
This classic American recipe produces tender, flavorful cornbread cakes with a delightful crispy exterior. By using boiling water to gelatinize the cornmeal, you achieve a unique texture that is soft and moist inside while remaining sturdy enough for frying. The combination of white and yellow cornmeal offers a nuanced flavor profile, enhanced by a hint of salt and leavening. These small cornbread cakes are perfect as a side dish for chili, stew, or barbecue, adding a rustic touch to any meal. Simple to prepare with pantry staples, this recipe brings a nostalgic, home-style comfort to your table. Serve them warm for the best experience, enjoying the contrast between the crunchy crust and the fluffy interior.Ingredients
Directions
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In a large bowl, thoroughly mix the white cornmeal, yellow cornmeal, and salt.
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Melt 2 tablespoons of shortening in the 2 cups of boiling water.
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Pour the hot water and shortening mixture into the cornmeal mixture and stir vigorously until a firm dough forms.
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Allow the dough to cool for 20 minutes.
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Dissolve the baking powder in 2 tablespoons of water.
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Work the dissolved baking powder into the cooled dough until fully incorporated.
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Pinch off portions of the dough and pat them into small, round cakes.
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Heat oil in a skillet or deep fryer to a temperature where it bubbles freely around the cornbread.
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Fry the cornbread cakes until golden brown and crispy on the outside, ensuring the inside remains soft.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 501.0kcal
- % Daily Value *
- Total Fat 12.3g19%
- Saturated Fat 3.6g18%
- Cholesterol 0.0mg0%
- Sodium 4981.7mg208%
- Total Carbohydrate 90.2g31%
- Dietary Fiber 8.8g36%
- Sugars 2.9g
- Protein 9.7g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: If not frying immediately, refrigerate the formed cornbread cakes on waxed paper until ready to cook.
Texture Tip: The goal is a crisp crust on the outside with a soft, tender interior. Ensure the oil is hot enough before adding the cornbread to achieve the proper crust.
Source Attribution: Recipe originally from the Nutt House in Granbury, TX, received in the April '94 swap from Sue Bell.
