Description
Juneteenth hot water cornbread is a cherished Southern dish that combines rich flavor with cultural significance. With its golden, crispy crust and tender, fluffy interior, this cornbread is perfect for family gatherings or as a comforting breakfast. Easy to make with just a few pantry staples, it pairs beautifully with hearty stews or sweet honey. Each bite is a tribute to tradition and warmth, making it an essential addition to your culinary repertoire.
Ingredients
Scale
- 1 cup finely ground cornmeal
- 1 cup boiling water
- 1/2 tsp salt
- 2 tsp baking powder
- 3 tbsp melted butter
Instructions
- Preheat your oven to 425°F (220°C) and grease an 8-inch skillet or baking dish.
- In a large bowl, mix the cornmeal, salt, and baking powder until combined.
- Gradually pour in the boiling water while stirring continuously until it forms a thick batter.
- Stir in the melted butter until fully incorporated.
- Pour the batter into the prepared skillet and bake for 20-25 minutes or until golden brown on top.
- Allow to cool slightly before slicing and serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 0g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: - For added flavor, mix in jalapeños for heat or cheddar cheese for richness. - Store leftovers wrapped tightly in plastic wrap in the fridge for up to three days; reheat in the oven at 350°F.