Cornbread's origins intertwine Native American ingredients with the culinary contributions of enslaved Black individuals, evolving into a staple of the American South.
Hot water cornbread, a simpler form of the beloved dish, contains just cornmeal, sugar, and salt, shaped by hot water and fried to create a unique texture.
Unlike traditional cornbread, hot water cornbread is denser and heartier, with a crispy crust and tender crumb, making it an ideal accompaniment for Southern meals.
For frying hot water cornbread, use mid to high smoke point oils, such as peanut or olive oil, which enhance the dish's earthiness and flavor.
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