Southern 3-Ingredient Hot Water Cornbread Directions:
Set a heavy cast iron skillet over medium heat so it heats gradually while you mix the batter.
In a medium mixing bowl, combine the cornmeal and kosher salt.
Carefully pour 1 ½ cups boiling water into the cornmeal mixture while stirring with a wooden spoon or sturdy spatula.
Stir until the mixture becomes a soft, thick batter that can be scooped and shaped.
If the mixture looks dry or crumbly, add more boiling water 1 tbsp at a time until it holds together.
Let the batter rest for 3 to 5 minutes so the cornmeal hydrates.
Working with damp hands or a lightly moistened spoon, scoop about 2 tbsp of batter for each patty.
Shape each portion into a small round or oval patty about ½ inch thick.
Place the patties directly into the dry, preheated cast iron skillet without oil.
Cook for 3 to 5 minutes, until the bottoms are deep golden brown and the edges are crisp.
Carefully flip and cook the second side for another 3 to 5 minutes, until golden and cooked through.
Transfer to a plate or wire rack.
Repeat with the remaining batter, working in batches so the patties are not crowded.
Serve hot while the edges are crisp and the centers are soft.
WW Points Calculation
Yellow cornmeal, 2 cups: 24.00 points
Kosher salt: 0.00 points
Boiling water: 0.00 points
Points Information
Total Points: 24.00
Servings: 8 servings, about 2 small patties per serving
Points per serving: 3.00
Nutrition Information
Calories: 110
Fat: 1 g
Protein: 3 g
Carbohydrates: 23 g
Sugar: 0 g
Sodium: 290 mg
I'm waiting for your comments! Enjoy!
