Hot Water Cornbread

This post is for the America Day event hosted by Casey at Eating, Gardening & Living in Bulgaria.

What is American food?  I have asked several people this question recently, and invariably received the same answer.  “Hamburgers”.  Some would then furrow their brow and slowly list some other comfort foods: macaroni and cheese, meatloaf, pot roast.

I love hamburgers, and I love traditional American comfort foods.  But I think our cuisine is so much more than these.  It’s fast food, processed food, convenience stores and factory farms.  But it is also regional specialties like grits or barbeque or lobster or po’ boys or biscuits that mean home and belonging.  It is various ethnic foods that immigrants have brought with them, and Native American foods like corn and beans, and endless fusions of those styles of cooking.  It is truck stops and all night cafes, but it is also cutting edge chefs working with seasonal, local ingredients.

In the end, it seems to me that what American food really means is what Mom used to make, or Grandma and Grandpa or Uncle Joe.  It is about comfort and familiarity and love.  It may be different for each of us, but we know it when we taste it–or even when we just smell it.  American food stirs deep memories, inspires great loyalties, soothes frayed nerves, cures colds, and is even the subject of impassioned debates about the best hamburgers or whether apple pie should be served with cheese. (It should. Cheddar.)

Because it isn’t just food, it’s where we came from.  It’s the smell of Thanksgiving turkey roasting in the oven when you walk in out of the cold after a long flight home for the holiday.  It’s the chalky little mints that Grandma always kept in a dish on the counter next to the phone.  It’s your mother’s special casserole, your father’s grilled ribs, the particular kind of chicken soup you got when you were sick as a child.

If I had to choose one food that is the most American of all, it would be corn.  Corn, in all its many forms, is such a quintessentially American food.  And cornbread has been served since this country was founded.  It is simple, filling and nourishing.  Baked or fried, sweet or savory, it seems that every family has a favorite recipe.

On Sunday, Michael got out his Grandfather’s skillet, and made Hot Water Cornbread.  This is a beloved food that he ate as a child on visits to his grandparents.  He remembers his Grandfather making the cornbread, and how good it was–hot and crisp and fresh.  We built a meal around it, with fried catfish and black-eyed peas, but the Hot Water Cornbread was the star.

It is important to note that Hot Water Cornbread is made by feel, rather than by precise measurements.  Start with “about a cup” of cornmeal and you will end up with 7-8 corn patties.

Hot Water Cornbread

  • 1 cup cornmeal
  • 2 Tbsp all purpose flour, more or less
  • approx 1 tsp salt
  • about 1 cup of boiling water
  • Vegetable oil for frying

Mix first three ingredients, then add boiling water while stirring, until dough forms stiff clumps.  Allow dough to cool just sufficiently to handle.  Dip hands in cold water, then take balls of dough and form into flattened patties about 4 inches across (like making hamburgers!).

In a well-seasoned cast iron skillet, heat enough oil to partially cover the corn patties.  When oil is hot, fry patties quickly, turning after a few minutes.  The patties of Hot Water Cornbread should be crisp and browned on the outside.  Drain on paper towels and serve while still hot.

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine


26 thoughts on “Hot Water Cornbread

  1. Cassandra

    I love hot water cornbread. My mom always cooked some when she make dirty rice, spaghetti, or salmon croquettes. I will be adding this recipe to my family cookbook.

  2. Pam

    Hot water cornbread is so great to soak up the “pot likkur” left from collard greens or field peas. I also love the “crunch”!

  3. jus_wonderin

    I haven’t made this in years. My best friends Mom used to make hot water cornbread and I loved it. Had never had it before she served it up.

    Thanks for the remembrance of Clara.


    1. The Rowdy Chowgirl Post author

      Hi Steve–hot water cornbread is definitely one of those nostalgic foods, isn’t it?

  4. Sanura

    Your post touched on so many areas of what I was thinking about American food. Apple pie with sharp cheddar cheese, blackeyed peas, and Thanksgiving meals are all American. My grandmother served us hot water cornbread with collard greens, too. Some people drizzle a little maple syrup on it. This recipe bring back memories.

    1. The Rowdy Chowgirl Post author

      Sanura, how interesting that you had hot water cornbread and greens, too. Small world…

  5. Kate at Serendipity

    Cornbread. One of my favorite things. And yet, I’ve never had it prepared this way. Where did Michael grow up? Or maybe it’s his grandfather’s birthplace that’s important?

    Would this be good with a little diced jalapeno in it? With some melted cheddar on top? Or would that mess with the corn-y perfectness of it?

    Oh, man, I gotta try this…

    1. The Rowdy Chowgirl Post author

      Kate- I think hot water cornbread is a Texas thing. I thought about tarting it up with cheese and peppers too, but it was pretty darn good without the extras.

  6. Monet

    There are so many different “American” foods, which is one of the great parts of growing up in this country. I loved hearing about your own experience with food in your family (I agree with you about the cheddar on apple pie!) For me, American food consists of lots of fresh fruits and veggies, great homemade bread and pie. This cornbread recipe looks like it might have to be added to my baking list.


    yes, ‘American’ is whatever one grew up with; you hit the nail on the head! It’s memories, nostalgia, smell, taste, texture – all rolled into one big memory. I’ve always said food is about the memories we have rather than the recipe itself.

    And I love that THIS recipe is about ‘feel’ rather than precise measurements – terrific post!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s