Contrary to what you might think the headline implies… Today’s post aims to resurrect the lost art of Hot Water Corn Bread making. And the reference to fat is just that: To make authentic HW Cornbread, you have to use real Bacon Fat!
Sweet and simple: Hot Water Corn Bread is an American
Frontier Cowboy staple – like Canadian Bannock…
Sweet and simple:
Hot Water Corn Bread is an American Frontier Cowboy staple – like Canadian Bannock… And HWCB is just as simple (and foolproof) to make.
With only 4 ingredients aside from the water, it’s a Classic truly worthy of the designation. But what sets it apart from modern Corn Bread formulae is the fat content. And how it’s prepped.
What’s in it
Just corn meal, hot water, a little sugar, a pinch of salt… And a spoonful of Bacon Fat. Relax… You can substitute butter or even ‘healthy oil’ if you want. You just won’t get the true, ‘trailside fire’ flavour that Bacon Fat brings.
The flavour of your HWCB will be enhanced further by shallow-frying it in 1/4 in to 1/2 in / 1 cm to 2 cm of bacon fat. But, again, you can use something healthier – if you insist.
But butter is okay?
Of course. If you missed my previous reports and references… Butter has been vindicated by science as a healthy substance.
And I think it’s the ideal choice of you don’t want to use Bacon Fat in your HWCB. Because you can simmer it on low until it just turns golden brown and develops a beautiful, silky, nutty flavour… It won’t be the same as bacon flavour. But it will remind you of campfires and the great outdoors.
You COULD use one of the ‘bacon’ flavourings that have come to market since Bacon became a big thing again in the Fast Food sphere. Amazon lists dozens of ‘bacon flavouring’ agents from real and artificial Bacon Bits, to Bacon Salt, to Bacon Seasoning powder. But that’s cheating. And that artificial stuff is just not good for you…
The key tip…
… Is to melt the tablespoon of fat in BOILING water. This settles the water down from the boil but maintains its top off-the-boil temperature, which is important to the way the cornmeal absorbs the liquid. And that’s key to achieving the correct texture in the final product.
About the sugar… Even if you’re planning to serve your HWCB with a savoury dish, DO add the tea-spoon of sugar, as directed. It makes all the difference in the final flavour profile, turning the starchy native flavour of corn meal to something ‘swavoury’!
Serve it anywhere, anytime!
Try your family on this ancient and venerable treat sometime when they might be expecting pan-cakes or waffles. Top with butter and syrup, or honey, or jam as you would the other two, more common ‘cakes’…
Or offer them beside Cowboy classics such as Baked Beans, Beef Stew, Chili or Skillet Potato Hash…
Maggie J.