My grandmother used to make this all the time. She was from rural Georgia, and I can attest to the fact that hwc is the most southern of all the southern cornbreads.
My mom taught me to make this except we only used corn meal, a little salt, and boiling water. Let it sit to cool/hydrate and fried in a cast iron skillet in crisco/bacon grease/oil or a combination depending on what we had. A lot of times, we made it when we didn’t have all the ingredients for baked cornbread. We slathered it with butter, if we had any, and ate it with pinto beans or greens. The absolute best! I grew up in East Texas.
We had these when I was a kid (Atlanta, GA). Except the ones we had were done in cast iron and only contained cornmeal and water, shallow-fried and slathered with butter.
Been making Chef John's jalapeno cornbread for YEARS now and it never disappoints. Everyone who eats it loves it. I shared the recipe more times than I can count. Can't go wrong with Chef John!
One thing that sets this channel apart from a lot of other cooking channels is the lack of stupid, click bait titles. The title is exactly what it should be.
and those other videos are practically all edited the same way: “let’s make X,” guy slams food on the counter, looks into camera the whole time, etc. why does everything have to be cool? can’t adults just enjoy informative videos?
Hot water cornbread is the best to sop up the pot liquid from where greens are on your plate and to eat with Pinto beans if you're out of flour tortillas. My mom used to shape hwc with two spoons making canelles and shallow frying them.
Hot water cornbread is so good. My recipe is a little different .❤ I use my hands after putting in the boiling water.❤ Mix, pat them out and fry. Thanks for sharing😊
Wild! Just a couple days ago I was thinking about my Grandmother's hot water corn bread! Haven't had or thought about in decades. Gonna have to try this!
I would replace some of that hot water with hot melted butter and honey. In my recipe, I use 1 stick of melted butter and a half cup of honey. Soooo good! I love the frying part. They kind of look like doughnuts.
Wow 😊 I gotta try this. I think if it was filled with cheese 🧀 or even poi it would be a great corn 🌽 bread 🍞 fritter. Yes fritters in Hawaii are not the same as fritters on the Mainland 😅😅🌺🌴🏝🏖
Hey, so I'm not American and I don't like the sweetness of American cornbread that I've tried. Can I skip the sugar? I think I can cuz the recipe doesn't have yeast... please let me know. I mean no offense. It's just a personal taste.
Yum! Not as popular, but if you add your dry ingredients to boiling water on the stove and stir, like grits, I feel the texture is fluffier because the cornmeal is more hydrated. I haven't put them to chill, but I will try that next time!
Yep. You're pregelatinizing the cornmeal so it's completely cooked all the way through and creates that unique texture. The original version contained no levening so there was expansion of the dough when frying, which made it soft and fluffy inside, but no "rise" in the typical sense, and the interior had a texture more like polenta than modern cornbread.
What a wonderful discovery! The explanation on how to make corn bread crispy with hot water was excellent. I loved the clear and detailed approach you offered. Congratulations on the innovative recipe and impeccable presentation! I will definitely try to do it at home! ❤❤
Looks tasty! My food wish is Goetta, and no I'm not suggesting that you make your own, although you could.... Glier's Goetta is the standard I want to see how creative you can work it into recipes. I have made Ruben sandwiches, served it for breakfast (obviously), added it to meatloaf, the list goes on. It's basically just pig hearts and scraps mixed with oats and seasoning, it's like a regional Cincinnati version of scrapple. It's super super tasty though! Cooking it properly has a learning curve, it will liquify once it gets hot so if you try to flip it too early everything falls apart. Godspeed Chef John! Show the world how delicious Goetta can be!
@@whatselledone When I've made them we don't always add baking powder, and sometimes the batter is thinner more like thick pancake batter, they get really crispy this way but are not so fluffy on the inside
@whatselledone It's been years... it was in some old cookbook from the 50s? (Yard sale) collected recipes from some woman... as I recall, it had no flour in it, baking soda, and as soon as you added the hot water, you gave it a quick stir, dumped it into an oven proof dish and baked it. 😋
Have never made these but it is going into my (failing) memory banks for fall. Watching College football and my first batch of chili, I'm making these as well, like this. Look amazing. Thanks Chef John!
I am absolutely making these, but with jalapenos and honey. I usually bake mine. Never even thought to fry em and I've spent most of my life in the south. I've fried candy bars for crying out loud.
We just call it hot water bread. Here in Tennessee we would never ever use yellow corn meal. My Granny never used anything but White Lily self rising white corn meal. We don’t shape them just spoon some into hot oil to fry. So good!
Cornmeal, salt, hot water let sit for a few minutes then pour into a hot skillet fry till golden and flip drain well cause it soaks up oil like a sponge
My family has cooked corn bread for many years. Use corn meal, salt and put warm water in, when you think you have enough water add more. The thinner the batter the thinner the corn bread will be. Use. corn oil, pan needs to be hot enough to start cooking on contact. When spooning in pan, tap batter to spread out. When cooked it should only be about 1/16 to 1/8 thick and crunchy. Stack on a tray diagonally, on paper towels to allow excess oil to drain
I was raised in the panhandle of Texas as were my parents and all the cornbread we ever ate never had sugar in it. I had to move to California to taste sugar in "Jiffy" cornbread mix in a box.
Wow, what an amazing recipe! The theory behind the crispy corn bread with hot water was fascinating and very well explained. The way you detailed the process and tricks to get the perfect texture is impressive. Congratulations on the educational and inspiring video! ❤❤
If you are interested in cornbread\ cornmeal, then you should try corndodgers. Some people call fried cornbread corndodgers, but the real ones are a cornmeal dumpling that are prepared, and served with collards and turnip greens (which are, naturally, cooked in chicken stock). Similar to Matzah balls. Mazel tov, ya'll!
I loved when my aunt would make these. Hers had a different shape to them. She made them like pancakes. Same method of getting the dough together and frying it, but she made them a little thinner and they had a pancake shaped to them Oh we devoured them. She would make 20 of them and they wouldn’t last the night.
@@leeleemee when things go Crazy Violent, and Pandemics, I can live off Grid away from the Homeless, the Thugs, the Crime, and the Insanity that seems to Continue in our Nation....Heck I can live off grid away from the Wicked Stuff⛵
Maybe softens the corn and allows it to hydrate better/faster? That's all I can think of. I know boiling water is used in some bread recipies when you want a soft enriched dough.
My family all formed them by squeezing a handful of dough in their hand, so they ended up kind of oval and with ridges where the dough squeezed between the fingers
fabulous! what cornmeal is best? in Australia we have polenta, or polenta: will these work? we have very limited access to masa flour, for example, or any of the other good things you can do with corn. other than polenta.
What a fantastic video! The recipe for crispy cornbread with hot water was wonderful. The detailed explanation and practical tips really helped to understand the process. I loved the presentation and how you made this classic recipe accessible and delicious. Congratulations on the amazing work! ❤❤
Agree! And thought just use cornbread mix like white lily or Martha white and that's it. But it's not available everywhere. Besides the sugar it was a good effort 👌
What a fantastic video! The detailed explanation on how to make the corn bread crispy with hot water was super enlightening and engaging. I loved the food theory approach and the step by step technique. Congratulations on the informative content and delicious recipe! ❤❤
As being from Southwest Georgia, the only thing you need for hot water cornbread is plain cornmeal (brands dixie lily or arnett's), a little oil, and hot water. Mix ingredients into a thick pancake-like batter and fry in oil. When you add in the flour, you are making hoecakes. ☺️
Its not cornbread season yet. I will have to memory bank this one. Let's do a summer side dish. It's suppose to reach almost 90 in the great lakes region later this week.
You can pat them slightly thinner and cook then on an oiled griddle, cast iron pan, or on a hot rock next to the campfire (those taste the best.)
what would be the difference between that and johnny cakes/hoe cakes?
Thanks for this! I don't fancy dealing with the mess of oil frying.
Everything tastes better cooked on a rock over a campfire.
My grandmother used to make this all the time. She was from rural Georgia, and I can attest to the fact that hwc is the most southern of all the southern cornbreads.
Ironically, fried corn bread is very much a thing in Georgia (the country) as well, known as Mchadi 😁
Agree to disagree. I was raised on buttermilk cornbread. That’s the jam
My S.I.L's mother make this for me every Thanksgiving because she knows I ❤ them so much! 😋
My mom taught me to make this except we only used corn meal, a little salt, and boiling water. Let it sit to cool/hydrate and fried in a cast iron skillet in crisco/bacon grease/oil or a combination depending on what we had. A lot of times, we made it when we didn’t have all the ingredients for baked cornbread. We slathered it with butter, if we had any, and ate it with pinto beans or greens. The absolute best! I grew up in East Texas.
I have people in East Texas, I stay in Houston, they stayed in Tenaha Timpson and Center.
We did it your mom's way too. I will try both ways, though. Looks yummy!
That’s how my people in LA via Arkansas make it.
Those look awesome. My Mom used to cook her cornbread in the waffle maker to get them extra crispy.
I haven't had this since I was a child. Thank you for the recipe, Chef John!
We had these when I was a kid (Atlanta, GA). Except the ones we had were done in cast iron and only contained cornmeal and water, shallow-fried and slathered with butter.
The fridge rest works better because you're allowing the cornmeal to hydrate.
Yep. If the crumb is too gritty they didn't rest long enough.
Been making Chef John's jalapeno cornbread for YEARS now and it never disappoints. Everyone who eats it loves it. I shared the recipe more times than I can count.
Can't go wrong with Chef John!
As a lifelong southerner, my heart skipped a beat when I saw this. It looks exactly like how we make it. Well done!
I have eaten these all my life. My Mother and Grandmother used to make them fried in bacon grease. There was no chilling involved.😁
One thing that sets this channel apart from a lot of other cooking channels is the lack of stupid, click bait titles. The title is exactly what it should be.
and those other videos are practically all edited the same way: “let’s make X,” guy slams food on the counter, looks into camera the whole time, etc. why does everything have to be cool? can’t adults just enjoy informative videos?
@@AunHasanAli Amen. The food slamming thing is an instant dislike and video close.
Preach!!❤👍
@@AunHasanAliYou said it.
It would be stupid if the title were basically anything else. Chef John isn't stupid.
Hot water cornbread is the best to sop up the pot liquid from where greens are on your plate and to eat with Pinto beans if you're out of flour tortillas. My mom used to shape hwc with two spoons making canelles and shallow frying them.
Chef John, the true og cornstar of TH-cam
Hot water cornbread is so good. My recipe is a little different .❤ I use my hands after putting in the boiling water.❤ Mix, pat them out and fry. Thanks for sharing😊
Wild! Just a couple days ago I was thinking about my Grandmother's hot water corn bread! Haven't had or thought about in decades. Gonna have to try this!
I would replace some of that hot water with hot melted butter and honey. In my recipe, I use 1 stick of melted butter and a half cup of honey. Soooo good! I love the frying part. They kind of look like doughnuts.
No cayenne pepper?
Clearly this video was made by an imposter and chef john is being held against his will to record this voice over
Cornbread is a palette. What picture do you want? I've made it with black pepper, cayenne, Tony Cacherrie, honey,...
Not cayenne, but this MF'N Cornbread has jalapenos:
th-cam.com/video/mKNckwrq78U/w-d-xo.htmlsi=70NfaH2idQqK7hGQ
You can add if you like, since you are the Marge Schott of making your cornbread Reds hot.
@@1TieDye1
Grew up eating these!
Well, similar. Mom used bacon grease to fry them but none in the batter.
No baking powder, either.
We called them fried pones.
Wow 😊 I gotta try this. I think if it was filled with cheese 🧀 or even poi it would be a great corn 🌽 bread 🍞 fritter. Yes fritters in Hawaii are not the same as fritters on the Mainland 😅😅🌺🌴🏝🏖
In Texas, when I was little we called them Corn Pones. I want to try this method now. ❤
I’m impressed looks great! ❤ Born in North East Louisiana our Great Grandmother taught us to make hot water cornbread when we were lil lil 😂😂😂😂
So happy to see some basic recipes! Those are needed at this time, thanks chef!
Note to self: Use the screws at the back end of the skillet as a way to measure the stopping point for the oil so you don't risk overflowing the pan.
Never thought of that but cast iron skillet don’t have screws. Will look into what mark to measure for in my skillet. Thanks
@@swl9270 It never occurred to me until watching this video and I happened to notice it by coincidence. :D
Rivets
Awww yall are new cookers😊
@@Noneck1999 I'm going to assume that's a compliment since emotion/tone is difficult to read through text and say "Thank you!" :D
chef john i grew up earting hot water cornbread in deep east tx with white corn meal and butter with summer vegetables... great i love your channel
Making those tonight and breaking out the beans, nothing better than crispy cornbread thank you for showing the recipe
In West Virginia any cornbread that has sugar is called JohnnyCake. Both are good 👍
Hey, so I'm not American and I don't like the sweetness of American cornbread that I've tried. Can I skip the sugar? I think I can cuz the recipe doesn't have yeast... please let me know. I mean no offense. It's just a personal taste.
@@SK-rc1voyes, you can skip the sugar if you prefer.
Since my Dad was from the South, my Mom had to learn to make cornbread we had for often. I never complained. Merci Chef John.
Yum! Not as popular, but if you add your dry ingredients to boiling water on the stove and stir, like grits, I feel the texture is fluffier because the cornmeal is more hydrated. I haven't put them to chill, but I will try that next time!
Chillin works too just longer
Yep. You're pregelatinizing the cornmeal so it's completely cooked all the way through and creates that unique texture. The original version contained no levening so there was expansion of the dough when frying, which made it soft and fluffy inside, but no "rise" in the typical sense, and the interior had a texture more like polenta than modern cornbread.
@@NotturnoirIt's different. The heat is meant to pregelatinize the cornmeal.
Chef John - YOU'RE AWESOME!!!!! I LOVE YOU. 🥰 GOD BLESS YOU AND YOUR FAMILY! Thank you for the recipes!!! ❤🙏🏾
A family fav! I've been wanting to make hot water cornbread for a while. I'm ready after watching this video. Thx
What a wonderful discovery! The explanation on how to make corn bread crispy with hot water was excellent. I loved the clear and detailed approach you offered. Congratulations on the innovative recipe and impeccable presentation! I will definitely try to do it at home! ❤❤
Looks tasty!
My food wish is Goetta, and no I'm not suggesting that you make your own, although you could.... Glier's Goetta is the standard
I want to see how creative you can work it into recipes. I have made Ruben sandwiches, served it for breakfast (obviously), added it to meatloaf, the list goes on. It's basically just pig hearts and scraps mixed with oats and seasoning, it's like a regional Cincinnati version of scrapple. It's super super tasty though! Cooking it properly has a learning curve, it will liquify once it gets hot so if you try to flip it too early everything falls apart. Godspeed Chef John! Show the world how delicious Goetta can be!
I absolutely LOVE his voice ♥️ Very good narration!
This is a giant hush puppy. Looks awesome.
These look great. Without the sugar of course.
The fact that these would be great with sugar and jelly or butter and soup is so versatile
Agree. No sugar.
As a bearded hipster chef i near spit up my vegetable curry when you said that, you the man chef John!
I get a similar effect on my jiffy corn muffins in mini muffin pans heavily oiled love the golden brown crust
These were a big hit at dinner tonight. We had them with the black-eyed pea salad from the belly and beans video (another favorite)!
Awe, I used to have a recipe for hot water corn bread. It was a little different... ill have to try this one.❤
Weird question but what’s different in your recipe?
@@whatselledone When I've made them we don't always add baking powder, and sometimes the batter is thinner more like thick pancake batter, they get really crispy this way but are not so fluffy on the inside
@whatselledone It's been years... it was in some old cookbook from the 50s? (Yard sale) collected recipes from some woman... as I recall, it had no flour in it, baking soda, and as soon as you added the hot water, you gave it a quick stir, dumped it into an oven proof dish and baked it. 😋
You are reaching your highest potential.
😊
Have never made these but it is going into my (failing) memory banks for fall. Watching College football and my first batch of chili, I'm making these as well, like this. Look amazing. Thanks Chef John!
Grandma would melt the bacon grease into the hot water before mixing it into the dry ingredients.
I ❤️ This Recipe, WOW, Thank You 😊 🙏
Wow! Gonna try these but a little flatter and less oil. Looks perfect for camping/backpacking thank you!
I am absolutely making these, but with jalapenos and honey. I usually bake mine. Never even thought to fry em and I've spent most of my life in the south. I've fried candy bars for crying out loud.
This might be even better if we added a little sweet corn and diced jalapeños, 😋 Thanks for all the wonderful videos!
I don't see how that could go wrong.😊
Mmmmm. I have not made these in months. So yummy.
We just call it hot water bread. Here in Tennessee we would never ever use yellow corn meal. My Granny never used anything but White Lily self rising white corn meal. We don’t shape them just spoon some into hot oil to fry. So good!
Cornmeal, salt, hot water let sit for a few minutes then pour into a hot skillet fry till golden and flip drain well cause it soaks up oil like a sponge
Hot water cornbread wirh spicy greens is my classic comfort food
Add dirty rice and you have nature's perfect meal.
Looks very interesting. May be, I should try to make it.
My family has cooked corn bread for many years. Use corn meal, salt and put warm water in, when you think you have enough water add more. The thinner the batter the thinner the corn bread will be. Use. corn oil, pan needs to be hot enough to start cooking on contact. When spooning in pan, tap batter to spread out. When cooked it should only be about 1/16 to 1/8 thick and crunchy. Stack on a tray diagonally, on paper towels to allow excess oil to drain
These sound great! Will try.
Oh wow! and after I just made the PERFECT BATCH of red beans! You came to the rescue once again Chef John!
I was raised in the panhandle of Texas as were my parents and all the cornbread we ever ate never had sugar in it. I had to move to California to taste sugar in "Jiffy" cornbread mix in a box.
So, which do yu prefer 🤔
I call that corn cake, my cornbread doesn't have sugar either. I also use white cornmeal.
I like your receipe. Thank u
I’m gonna try these in my air fryer. Thanks
That looks amazing 😁
My grandmother (1952 RIP) taught me to make this using sour dough starter instead of flour.
with the help of singer Teena Marie made this delicious 🍞 famous. From the south of Louisiana i appreciate the Red Beans. Bon Appetit.
😂 She was the first person I thought about when I saw the title of the video. Loved me some Teena Marie ... and hot water corn bread! 😍😋😁
Square Biz @@ladiuneeq9789
Looks good!
FANTASTIC!
Wow, what an amazing recipe! The theory behind the crispy corn bread with hot water was fascinating and very well explained. The way you detailed the process and tricks to get the perfect texture is impressive. Congratulations on the educational and inspiring video! ❤❤
If you are interested in cornbread\ cornmeal, then you should try corndodgers. Some people call fried cornbread corndodgers, but the real ones are a cornmeal dumpling that are prepared, and served with collards and turnip greens (which are, naturally, cooked in chicken stock). Similar to Matzah balls. Mazel tov, ya'll!
Bless your Heart
The most Southern of Southern phrases!
@@tamaraholloway9634I thought that was not really meant in a nice way… more like “you silly person, bless your heart”!
what did he get wrong lol
@@klimtkahloit can mean whatever you want it to mean.
Nice recipe 🙂
Could diced jalapeño and cheese be added to this?
These look great
My mother would make these for me a child so delicious
I sometimes add a tablespoon or two of honey into my mix prior to frying instead of sugar
Thank you for such a great and easy recipe, think will work in the air fryer?
Those are good with cheese and green chile.
I loved when my aunt would make these. Hers had a different shape to them. She made them like pancakes. Same method of getting the dough together and frying it, but she made them a little thinner and they had a pancake shaped to them Oh we devoured them. She would make 20 of them and they wouldn’t last the night.
Learn something new everyday. Our hwcb basically consisted of meal, boiling water, and salt. Touch of sugar was the only variation.
the most southern of all of the southern corn breads is deep fried? this checks out.
Loving these new thumbnails. Of course, I watch the video before they have loaded. Even so...
Thank you!
Putting a bit of super fine minced onions in these they'd be ringers for hushpuppies.
Add some sweet corn to the mix.
I wonder if I could replace the wheat flour for masa de maíz and baking powder for wood ashes it would work the same.
Good work chef
I live aboard a 37 ft sailboat, and I appreciate your "cheat recipes" as I have to conserve fuel for cooking, and have limited space.....❤ thanks
What a life 😃. Ahoy Mate 🫡
@@leeleemee when things go Crazy Violent, and Pandemics, I can live off Grid away from the Homeless, the Thugs, the Crime, and the Insanity that seems to Continue in our Nation....Heck I can live off grid away from the Wicked Stuff⛵
Thanks 🤗
Well that's very close to the hush puppies, as always excellent job chef John
So what does the hot water do exactly? Especially if you are just going to chill them anyway and then fry them in hot oil?
Maybe softens the corn and allows it to hydrate better/faster? That's all I can think of. I know boiling water is used in some bread recipies when you want a soft enriched dough.
I had an auntie that said the best had raggedy edges
That would make a lot of extra crispyness!
My family all formed them by squeezing a handful of dough in their hand, so they ended up kind of oval and with ridges where the dough squeezed between the fingers
Add corn and jalapeños, yum
I've made these recently. I use a big old scoop of onion powder, or minced onion (1 or 2 tablespoons).
fabulous! what cornmeal is best? in Australia we have polenta, or polenta: will these work? we have very limited access to masa flour, for example, or any of the other good things you can do with corn. other than polenta.
What a fantastic video! The recipe for crispy cornbread with hot water was wonderful. The detailed explanation and practical tips really helped to understand the process. I loved the presentation and how you made this classic recipe accessible and delicious. Congratulations on the amazing work! ❤❤
Ooo, I want to make a meat filling and do cornbread piroshki!
My inner southern corn bread snob just about yelled at the screen "No SUGAR!!!".
I cringed... lol
Agree! And thought just use cornbread mix like white lily or Martha white and that's it. But it's not available everywhere. Besides the sugar it was a good effort 👌
it's really good with chilli
Comfort food at it’s best
What a fantastic video! The detailed explanation on how to make the corn bread crispy with hot water was super enlightening and engaging. I loved the food theory approach and the step by step technique. Congratulations on the informative content and delicious recipe! ❤❤
I’m curious if I could do something similar baked like a popover.
My grandkids like onion and jalapenos in their! I go from bowl to grease!😅😊😊
As being from Southwest Georgia, the only thing you need for hot water cornbread is plain cornmeal (brands dixie lily or arnett's), a little oil, and hot water. Mix ingredients into a thick pancake-like batter and fry in oil. When you add in the flour, you are making hoecakes. ☺️
Bearded hipster chef!!! 😂😂😂 oh the shade! Love it!!!! 😂😂😂
Its not cornbread season yet. I will have to memory bank this one. Let's do a summer side dish. It's suppose to reach almost 90 in the great lakes region later this week.
I love hot water cornbread.
Just made this with ready-made cornbread mix. It was pretty good, just needs a little more sugar