Hot Water Cornbread Recipe (Using Only 2 Ingredients) (2024)

FAQs

Can you make cornbread with water if you don't have milk? ›

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

It consists of cornmeal, salt, fat (usually butter or animal fat), and boiling water. Once you mix all of these ingredients together, it creates a soft dough. This dough is then formed into patties and fried in hot oil/fat until golden.

This happens when the grease is not kept hot enough throughout the frying process. Can also happen if the cornbread is moved before getting a crispy outer shell or that outer shell is broken from moving the cornbread around. The cornbread falls apart in the grease.

How Do I Keep Hot Water Cornbread From Sticking to the Pan? For corn cakes that are nicely browned and don't stick to the pan, choose a cast iron skillet that's well seasoned. Heat it and add a liberal coating of cooking fat or oil to the pan before adding the cakes.

Water: Water can be used as a substitute for milk in Jiffy cornbread. It may result in a slightly drier and less rich texture, but it will still work. Buttermilk: Buttermilk is a good substitute for milk in Jiffy cornbread. It will add a tangy flavor and a moist texture.

Make hot water without a kettle by microwaving your water for 1 to 2 minutes at a time. Or, fill a saucepan or pot with water and place it over your stove on medium-high heat. As another alternative, pour water in a pan or metal container and hold it over a campfire or camping stove.

The main difference is that you make the batter using boiling hot water, and instead of baking it, you fry little patties of batter. This turns them into little biscuit-slash-hush-puppy-like rounds. The little rounds have such a lovely texture that they can be addictive.

While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.

Put in an extra egg yolk.

Adding an egg yolk to your cornbread will help hold its shape while you're cutting and serving it. You can add a yolk even if your recipe doesn't call for any eggs at all--just put it in with the other wet ingredients.

Can you make Jiffy cornbread with water? ›

“JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk. Pineapple or orange juice may be substituted for flavor variation in the corn and fruit muffins. Feel free to experiment with other options and let us know if you find something else that works well.

Hot water cornbread is typically found in the south and has become a staple in Southern African American homes. However, the origins go back to the native people of the Americas, who commonly used ground corn for several dishes.

While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.

Cornbread, or any baked good, will fall in the middle if it is not completely baked, or if you add too much leavening, which causes it to rise more than the structure of the batter can sustain. Always use a tester inserted in the center of your cornbread to make sure it's done.

Melted butter and thick buttermilk keep this cornbread moist. After baking, I like to run a stick of butter over the top of the hot cornbread so that it soaks right in and stays even more moist and buttery.

You can just use water instead which is what most cornbread mixes ask for in the first. I've used both before and it normally turns out good either way. If you don't want to use water though some other milk substitutes are usually other dairy products like yogurt, sour cream, or half and half.

In an absolute pinch, water can sometimes be used as a substitute in a recipe that calls for milk…but you might experience some changes in flavor and texture. (Think: Less creamy, less fluffy and less rich.)

“JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk. Pineapple or orange juice may be substituted for flavor variation in the corn and fruit muffins. Feel free to experiment with other options and let us know if you find something else that works well.

In most cases, you can swap milk for water and vice versa using a 1:1 ratio. For example, if your mix or recipe calls for ½ cup of milk but you don't have it, add ½ cup of water.