I love cornbread, especially hot water cornbread. It’s simple, delicious, and perfect on a cold winter night. For me, it’s the taste of childhood and one taste brings back those carefree days and most especially, helping my grandma cook.
2 cups Cornmeal
1/2 cup self-rising flour
1 Tbsp granulated sugar
1 tsp kosher salt
1 Tbsp butter, melted
* I use about 1 1/2 cups of water, but I like mine to be the consistency of a very thick pancake batter, but many people like it a little thicker. You can easily make it thicker by using less water, then rolling into 1-inch balls, patting flat, and cooking.
1) In a heat safe large bowl combine the cornmeal, flour, sugar, and salt.
2) Stir in the melted butter, then add the boiling water until the mixture is the consistency you like.
3) Cook the cornbread in a heated skillet til golden brown on both sides. Once done, remove to a paper towel lined plate or pan.
These are so delicious with a little butter or honey, and they’re definitely an integral part of our New Year’s Day meal. I wouldn’t dare risk the chance of starting the year off on a bad note by not serving them, alongside turnips (for wealth in the new year), black eyed peas (good luck). . . these bad boys represent gold, something I wouldn’t mind having more of 😉