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Nutt House Hot Water Cornbread

Nutt House Hot Water Cornbread recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 501.0
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 1 cup White cornmeal
  • 1 cup Yellow cornmeal
  • 1 teaspoon Salt
  • 2 cup Boiling water
  • 2 tablespoon Shortening
  • 1/2 teaspoon Baking powder
  • 2 tablespoon Water
Directions
  1. 1
    In a large bowl, thoroughly mix the white cornmeal, yellow cornmeal, and salt.
  2. 2
    Melt 2 tablespoons of shortening in the 2 cups of boiling water.
  3. 3
    Pour the hot water and shortening mixture into the cornmeal mixture and stir vigorously until a firm dough forms.
  4. 4
    Allow the dough to cool for 20 minutes.
  5. 5
    Dissolve the baking powder in 2 tablespoons of water.
  6. 6
    Work the dissolved baking powder into the cooled dough until fully incorporated.
  7. 7
    Pinch off portions of the dough and pat them into small, round cakes.
  8. 8
    Heat oil in a skillet or deep fryer to a temperature where it bubbles freely around the cornbread.
  9. 9
    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.

Keywords: american, baking, boiling, bread, cornbread, cornmeal, frying, hot, house, nutt, powder, salt, shortening, title, vegan, water, white, yellow
Read it online: https://www.chefs-mate.com/recipe/nutt-house-hot-water-cornbread/