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.
Made this last night to serve with chili DH had made for this rainy, dreary day and loved it. I'd never even heard of this type of cornbread until I saw it discussed on the Bread Forum and decided to give it a try. It was so easy and so much fun to make and the taste was that rich, yet crusty cornmeal flavor that I love. I did cut the recipe in half as there's only 2 of us and as another reviewer did added 1 teaspoon of baking powder, also added a tablespoon of butter to the frying oil. Everything else I left the same including the salt and it was perfect for us; I'll be using this often.
Omitted the sugar and added a cup of shredded cheese. Was the perfect compliment to our fried chicken and black eyed peas!