Hot-Water Cornbread

Essentially, hot-water cornbread is the same as hoecakes, a cornpone that can be traced back to Indian societies in the South and to our Colonial ancestors. Eventually the bread became more complex, as leavening, milk, and flavorful fats were added to the batter and better cooking equipment was made available. Today, nothing is loved more in Southern farmhouses or rural cafés than hot water cornbread served with sorghum or molasses. To produce the right dense crust and tender interior, it’s