Food and Recipes Bread Quick Breads Hot Water Cornbread Recipe 4.0 (1) 1 Review Don't be alarmed, but this cornbread recipe calls for sugar. We know, we know, but give it a try! The recipe starts with self-rising cornmeal mix. Add scallions, thyme, sugar, salt, and soon you have a flavorful mix that's ready for some boiling water. Only stir until the ingredients are incorporated. Heat your cast-iron skillet, along with 1 1/2 cups canola oil, over medium high heat. You'll drop spoonfuls of the batter into the skillet and fry in batches. Let the cornbread develop a beautiful golden hue before flipping, which should be about 2 minutes per side. We love serving our Hot Water Cornbread with savory Turnip Greens to sop up all that delicious broth in which the greens stew. Aside from greens, our Hot Water Cornbread is the perfect side for savory soups and stews. We also love serving it with a classic main dish like ham. If you're serving a crowd, cook up an extra batch or two—we have a feeling our Hot Water Cornbread will be a crowd pleaser no matter what you have on the menu. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on December 15, 2016 Print Rate It Share Share Tweet Pin Email Photo: Hector Manuel Sanchez Active Time: 15 mins Total Time: 15 mins Yield: Serves 8 (serving size: about 3 patties) Ingredients 1 1/2 cups self-rising cornmeal mix 3 tablespoons finely chopped scallions (about 2 medium scallions) 1 teaspoon fresh thyme leaves 1 teaspoon granulated sugar 1 teaspoon kosher salt 1 cup boiling water 1 1/2 cups canola oil Directions Stir together cornmeal, scallions, thyme, sugar, and salt in a medium bowl. Add boiling water, and stir until incorporated. Heat oil in 10-inch cast-iron skillet over medium-high. Shape tablespoonfuls of batter into slightly flattened patties, and fry, in batches, until golden brown, about 2 minutes per side. Drain on paper towels. Serve with Turnip Greens. Rate it Print