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.

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.

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.

Old-fashioned hot water cornbread—also known as corn pone, hoecakes, or corn dodgers—is a simple yet simply delicious Southern dinnertime staple.

Water: The simplest substitute for milk in cornbread is water. You can use water as a 1:1 replacement for milk in your Jiffy cornbread recipe [3].

Tweaking Wet Ingredients

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. Cut back on fat or grease by one third.

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.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

What do Southerners call pancakes? ›

Pancakes are sometimes called hoecakes in the South. Most Southerners are familiar with lacy cornbread, aka hot water cornbread. A hoecake is a rustic fried version of a pancake made with ground cornmeal.

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

A modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and sometimes sweetened. In the Southern United States, the term used is hoecake, although this can also refer to cornbread fried in a pan.

You can substitute water for milk on a one to one basis in your recipe. It won't be quite as rich, but it will be cornbread. There are plenty of recipes for hot water cornbread. The batter is made with cornmeal, salt, sugar, and boiling water.

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.