Chef John's Hot Water Cornbread

Ingredients

• 2 cups cornmeal
• 0.25 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons kosher salt
• 1 tablespoon baking powder
• 1.5 cups water
• 1 tablespoon unsalted butter
• 3 cups vegetable oil for frying , or as needed

Instructions

1. 1

   Combine cornmeal, flour, sugar, salt, and baking powder in a bowl and whisk thoroughly until well mixed.

2. 2

   Pour in water, and carefully mix with a spoon until combined. Add butter and mix with a spoon until combined.

3. 3

   Line a baking sheet with parchment paper. Use a spoon or ice cream scoop to transfer 8 equal portions onto the prepared pan. Cover with plastic and press with your hands to form smooth patties about 1-inch thick.

4. 4

   For best results, chill dough in the refrigerator for at least 1 hour before frying. If needed, dough can be fried as soon as it is made.

5. 5

   Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C), or heat oil, 1/2-inch deep in a heavy skillet to 350 degrees F (175 degrees C).

6. 6

   Deep fry cornbread in the preheated deep fryer (or pan-fry in the preheated skillet) until nicely browned, about 3 minutes per side. Let cool about 10 minutes before serving.