Todd Richards’ Hot Water Cornbread Recipe

Name: Todd Richards’ Hot Water Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups (20 ounces) water; 2 teaspoons kosher salt; 2 cups (about 8 1/2 ounces) plain yellow cornmeal (finely ground, not medium or coarse); 1 teaspoon raw sugar; 3/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon cayenne pepper (or less if you'd like it less spicy); 1 tablespoon popcorn kernels, popped; 2/3 cup (about 6 ounces) buttermilk, preferably whole; 1/2 cup (4 ounces) vegetable oil; 1/2 cup (about 2 1/8 ounces) all-purpose flour

Servings: persons

2 1/2 cups (20 ounces) water
2 teaspoons kosher salt
2 cups (about 8 1/2 ounces) plain yellow cornmeal (finely ground, not medium or coarse)
1 teaspoon raw sugar
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper (or less if you'd like it less spicy)
1 tablespoon popcorn kernels, popped
2/3 cup (about 6 ounces) buttermilk, preferably whole
1/2 cup (4 ounces) vegetable oil
1/2 cup (about 2 1/8 ounces) all-purpose flour

1
Bring the water and salt to a boil in a saucepan over high heat.
2
Stir together the cornmeal, sugar, baking soda, baking powder, nutmeg, and cayenne pepper in a medium-size heatproof bowl. Add the boiling water, and stir until combined. Let stand 5 minutes.
3
Fold the popped corn kernels and buttermilk into the cornmeal mixture. Let stand 5 minutes.
4
Heat the oil in a skillet over medium. With floured hands, shape 1 1/2 tablespoons of the cornmeal mixture into a 2 1/2-inch round, and fry until golden brown, about 2 minutes per side. Repeat with remaining cornmeal mixture to make about 20 pieces. Drain on paper towels. Serve hot.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups (20 ounces) water, 2 teaspoons kosher salt, 2 cups (about 8 1/2 ounces) plain yellow cornmeal (finely ground, not medium or coarse), 1 teaspoon raw sugar, and more.

Yes, Todd Richards’ Hot Water Cornbread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Todd Richards’ Hot Water Cornbread

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