Grandmama’s Hot Water Cornbread

Black Women in the Kitchen

Presented by Sephira Shuttlesworth, PhD
February 9, 2022

1 c. plain (yellow or white) corn meal
1/3 c. all-purpose flour
pinch of salt
1 tsp. sugar
boiling water
cold water

Mix dry ingredients in a bowl. Add enough boiling water to produce a stiff mixture. (No dry ingredients should remain.) Add enough cold water to leave the mixture dippable, but not runny. In a cast iron skillet, place 1 tablespoon of vegetable oil or bacon fat and sprinkle the skillet bottom with about 1 tablespoon of dry cornmeal. Let the skillet heat until cornmeal turns slightly brown. Using a large spoon, dip one patty at a time into the skillet.  There should be four. Let them cook over a medium heat until the edges are brown. Turn patties over and allow them to cook until the edges are brown, and they are solid. Remove from the skillet and enjoy with beans or leafy green vegetables.