Hot-Water Corn Bread

Preparation info

  • Difficulty


  • Yield: About

    30 Pieces

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 cup white cornmeal
  • 4 teaspoons sifted flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt, if desired
  • 1 tablespoon sugar
  • cups boiling water
  • Fat for deep-frying


  1. Put the cornmeal in a mixing bowl and add the flour, baking powder, salt, and sugar.
  2. It is imperative that the water be boiling before it is added. Stir the mixture well while adding the boiling water. Blend thoroughly.
  3. Meanwhile, heat the fat to 360 degrees. Drop the batter by spoonfuls (about tablespoons) into it. Cook until golden brown and crisp, turning the pieces as they cook.