Go Back Email Link
Print

Southern Hot Water Cornbread - Cowboy Kent Rollins

Ingredients

  • 2 cups yellow cornmeal
  • 1 ½ teaspoons salt
  • 1 tablespoon cooled bacon grease lard or shortening
  • 2 cups boiling water
  • 1 roasted Hatch green chile chopped (or 1, 4-ounce can chopped green chiles)
  • 4 slices thick-cut bacon, chopped
  • Oil for frying

Instructions

  • In a medium mixing bowl, combine the cornmeal and salt. Stir in the bacon grease, lard or shortening and lightly cut it in with a spoon until combined. Slowly stir in the boiling water.
  • Stir the mixture until it reaches a Cream of Wheat consistency. You may need to add more water to achieve this.
  • Stir in the green chiles and bacon.
  • In a large cast iron skillet, pour the oil until it reaches about halfway up the sides. Heat to about 350 degrees. F.
  • With a large spoon, spoon out about ¼ cup of the dough into your hands and form into a patty. Place the dough in the oil, a few patties at a time. When the sides being to brown, flip the dough over and continue cooking until golden brown and crispy.
  • Drain on a paper towel or wire rack. Serve warm or at room temperature.

Notes

To keep the dough from sticking to your hands while forming into patties, wet your hands slightly with water.