The crunchy, gritty texture of cornmeal adds a rustic appeal to this simple fried corn bread.

Diane’s Hot Water Corn Bread

The crunchy, gritty texture of cornmeal adds a rustic appeal to this simple fried corn bread.

Ingredients

  • 2 1/4 cups white or yellow cornmeal
  • 1/2 teaspoon salt
  • 2 cups boiling water
  • 3 tablespoons vegetable oil

Directions

In a medium bowl, mix the cornmeal and salt. Stir in the boiling water until all the ingredients are blended.

Heat a skillet over medium heat. Add the oil. When the oil is hot, form the cornmeal mixture into small patties.

Place in the skillet and cook for 2 to 3 minutes per side until the outside is golden and crispy.

Transfer to paper towels to absorb the excess oil. Serve immediately.

Makes 8 to 10 corn cakes.