Hot Water Cornbread Recipe (Using Only 2 Ingredients) (2024)

FAQs

Can you make cornbread with water if you don't have milk? ›

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

It consists of cornmeal, salt, fat (usually butter or animal fat), and boiling water. Once you mix all of these ingredients together, it creates a soft dough. This dough is then formed into patties and fried in hot oil/fat until golden.

If the grease is not hot enough to get the outer shell crispy quickly, the cornbread piece will fall apart.

How Do I Keep Hot Water Cornbread From Sticking to the Pan? For corn cakes that are nicely browned and don't stick to the pan, choose a cast iron skillet that's well seasoned. Heat it and add a liberal coating of cooking fat or oil to the pan before adding the cakes.

Add 1/3 cup of mayonnaise to the egg bowl.

As shocking as it may seem, mayonnaise is a perfect substitute for milk when making cornbread for the lactose intolerant.

Water: Water can be used as a substitute for milk in Jiffy cornbread. It may result in a slightly drier and less rich texture, but it will still work. Buttermilk: Buttermilk is a good substitute for milk in Jiffy cornbread. It will add a tangy flavor and a moist texture.

The main difference is that you make the batter using boiling hot water, and instead of baking it, you fry little patties of batter. This turns them into little biscuit-slash-hush-puppy-like rounds. The little rounds have such a lovely texture that they can be addictive.

It is commonly called "cornbread" in the Southern United States and is not known by a different name in this region. Cornbread is a simple bread that is made by mixing cornmeal, flour, salt, baking powder, and milk to form a batter, which is then baked in the oven.

Make hot water without a kettle by microwaving your water for 1 to 2 minutes at a time. Or, fill a saucepan or pot with water and place it over your stove on medium-high heat. As another alternative, pour water in a pan or metal container and hold it over a campfire or camping stove.

Put in an extra egg yolk.

Adding an egg yolk to your cornbread will help hold its shape while you're cutting and serving it. You can add a yolk even if your recipe doesn't call for any eggs at all--just put it in with the other wet ingredients.

Who invented hot water cornbread? ›

Hot water cornbread is typically found in the south and has become a staple in Southern African American homes. However, the origins go back to the native people of the Americas, who commonly used ground corn for several dishes.

I want to keep the cornbread taste, just less crumbly! I recommend extra egg yolk, adding corn, and using cast iron to bake. Also, try a little lower temperature.

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

“JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk. Pineapple or orange juice may be substituted for flavor variation in the corn and fruit muffins. Feel free to experiment with other options and let us know if you find something else that works well.

Add in some Flour

If you use straight cornmeal, it will tend to be dryer. Adding in flour will help to keep the cornbread moist. I like to use a 50/50 ratio of cornmeal to flour in my recipe. I feel this gives a moist and fluffier texture.

In an absolute pinch, water can sometimes be used as a substitute in a recipe that calls for milk…but you might experience some changes in flavor and texture. (Think: Less creamy, less fluffy and less rich.)

Here are a few possibilities: Water: Water can be used as a simple substitute for milk in most recipes, including Jiffy cornbread.

In most cases, you can swap milk for water and vice versa using a 1:1 ratio. For example, if your mix or recipe calls for ½ cup of milk but you don't have it, add ½ cup of water.