Prep 15 mins
Cook 6 mins
Just like mom used to make! Try this either hot from the pan as is or with butter and syrup. Posted in response to a recipe request. From the Houston Chronicle. Cooking time approximate.
- 2 cups cornmeal
- 3⁄4 cup all-purpose flour
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 egg, beaten
- boiling water
- oil (for frying, 1/4 to 1/2 cup)
- Mix together the cornmeal, flour, salt and sugar.
- Stir in the egg.
- Slowly add enough boiling water until you have a thick batter that you can form into patties.
- Form into patties and fry in hot oil in a heavy skillet until golden brown on both sides.
- Serve immediately.
This is going to be my go-to cornbread for making dressing - crumbly and well-seasoned. Thanks for the posting!
My husband is from Texas and his family tough me to make hot water cornbread 25 years ago,and this recipe is close to mine except I add a little baking powder so it's not so heavy.
I love this recipe. It's chewy on the inside with a crispy skin on the outside. The only problem I have with it is it calls for way too much salt for my taste. I usually use half as much as it calls for (but then again, my family doesn't eat much salt, so maybe I just have a low tolerance for it.)
Still, incredible recipe.