Creole Hot Water Cornbread: A Southern Staple with a Spicy Kick

Creole hot water cornbread is a delightful variation of the classic Southern dish, offering a unique texture and a subtle spicy kick that elevates it beyond the ordinary. Unlike traditional cornbread, which is often baked or pan-fried, hot water cornbread is cooked in hot oil, resulting in a crispy exterior and a soft, almost creamy interior. The Creole influence adds a layer of flavor with the inclusion of ingredients like diced green bell peppers, onions, and sometimes even a touch of cayenne pepper. This recipe is simple, quick, and incredibly satisfying, perfect for a side dish or a light meal.

## What is Hot Water Cornbread?

Hot water cornbread is a traditional Southern dish made from a simple batter of cornmeal, hot water (or milk), and usually a bit of fat. The hot water cooks the cornmeal slightly, creating a smoother batter and a unique texture in the final product. It’s different from regular cornbread because it’s typically cooked in a skillet with hot oil until golden brown and crispy. This method gives it a distinctive texture – crispy on the outside and soft on the inside.

The “Creole” element in this recipe comes from the addition of the “holy trinity” of Creole cooking: onions, bell peppers, and celery (though celery is sometimes omitted). These ingredients add flavor, moisture, and a touch of sweetness to the cornbread. You can also incorporate other Creole seasonings like cayenne pepper or Creole seasoning blends to enhance the spicy kick.

## Why You’ll Love This Recipe

* **Quick and Easy:** This recipe requires minimal ingredients and comes together in minutes. It’s perfect for a weeknight meal or when you need a quick side dish.
* **Unique Texture:** The hot water and cooking method create a delightful contrast between the crispy exterior and the soft, almost creamy interior.
* **Flavorful:** The Creole ingredients add a layer of complexity and depth of flavor that elevates this cornbread above the ordinary.
* **Versatile:** Serve it as a side dish with your favorite Southern meals, such as greens, beans, or fried chicken. It’s also great as a snack or light meal.
* **Budget-Friendly:** The ingredients are inexpensive and readily available.

## Ingredients You’ll Need

* **1 cup Yellow Cornmeal:** Use a finely ground cornmeal for the best texture. Stone-ground cornmeal will add a slightly coarser texture and more corn flavor.
* **1 cup Hot Water:** The hot water is crucial for cooking the cornmeal and creating the right consistency.
* **1/4 cup All-Purpose Flour:** The flour helps to bind the ingredients and adds structure to the cornbread. You can substitute with gluten-free all-purpose flour blend for a gluten-free version.
* **1/2 teaspoon Salt:** Enhances the flavors of the other ingredients.
* **1/4 teaspoon Baking Powder:** Provides a little lift and makes the cornbread slightly lighter.
* **1/4 teaspoon Baking Soda:** Reacts with the acids in the cornmeal to create a lighter texture.
* **1/4 teaspoon Cayenne Pepper (Optional):** Adds a touch of heat. Adjust the amount to your preference.
* **1/4 cup Vegetable Oil, plus more for frying:** Vegetable oil is a neutral-flavored oil that works well for frying. You can also use canola oil or peanut oil.
* **1/4 cup Diced Onion:** Adds a savory flavor and moisture.
* **1/4 cup Diced Green Bell Pepper:** Provides a sweet and slightly grassy flavor.
* **1 tablespoon Diced Celery (Optional):** Adds a subtle celery flavor.

## Equipment

* Mixing Bowl
* Measuring Cups and Spoons
* Whisk or Spoon
* Cast Iron Skillet or Heavy-Bottomed Skillet
* Slotted Spoon or Spatula

## Step-by-Step Instructions

Here’s how to make Creole hot water cornbread:

**Step 1: Prepare the Vegetables**

* Finely dice the onion, green bell pepper, and celery (if using). The smaller the dice, the better they will incorporate into the cornbread batter.

**Step 2: Make the Batter**

* In a mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper (if using). Whisk together to ensure the dry ingredients are evenly distributed.
* Heat the 1 cup of water until it is very hot, but not boiling. You can use a kettle or microwave it for about 1 minute. The water should be steaming.
* Slowly pour the hot water into the dry ingredients, whisking continuously to prevent lumps from forming. The batter will be fairly thin.
* Add the 1/4 cup of vegetable oil and the diced onion, green bell pepper, and celery (if using) to the batter. Stir until everything is well combined.

**Step 3: Fry the Cornbread**

* Place a cast iron skillet or heavy-bottomed skillet over medium-high heat. Pour in enough vegetable oil to cover the bottom of the skillet by about 1/4 inch.
* Heat the oil until it is hot but not smoking. You can test the oil by dropping a small amount of batter into the skillet. If it sizzles and turns golden brown quickly, the oil is ready.
* Using a spoon or small ladle, drop spoonfuls of batter into the hot oil, being careful not to overcrowd the skillet. Each spoonful should be about 2-3 tablespoons of batter.
* Cook the cornbread for 2-3 minutes per side, or until golden brown and crispy. Flip them carefully with a slotted spoon or spatula.

**Step 4: Drain and Serve**

* Remove the cooked cornbread from the skillet and place them on a paper towel-lined plate to drain excess oil.
* Serve the Creole hot water cornbread immediately while they are still hot and crispy. They are delicious on their own or as a side dish to your favorite Southern meals.

## Tips and Tricks for Perfect Creole Hot Water Cornbread

* **Use Hot Water:** The hot water is essential for cooking the cornmeal and creating the right texture. Make sure the water is hot, but not boiling, to prevent the cornmeal from clumping.
* **Don’t Overmix:** Overmixing the batter can result in tough cornbread. Mix just until the ingredients are combined.
* **Hot Oil is Key:** Make sure the oil is hot enough before adding the batter. If the oil is not hot enough, the cornbread will absorb too much oil and become greasy.
* **Adjust the Heat:** If the cornbread is browning too quickly, reduce the heat slightly. You want them to cook through without burning.
* **Customize the Flavor:** Feel free to add other Creole seasonings, such as garlic powder, onion powder, or Creole seasoning blend, to enhance the flavor. You can also add diced jalapenos for an extra kick.
* **Experiment with Different Vegetables:** Try adding other vegetables, such as diced tomatoes or corn kernels, to the batter for added flavor and texture.
* **Use a Cast Iron Skillet:** A cast iron skillet is ideal for frying cornbread because it distributes heat evenly and helps to create a crispy crust. If you don’t have a cast iron skillet, a heavy-bottomed skillet will work as well.
* **Keep it Warm:** If you’re not serving the cornbread immediately, you can keep it warm in a preheated oven (200°F) for up to 30 minutes. Place them on a baking sheet lined with paper towels to prevent them from becoming soggy.

## Variations

* **Sweet Cornbread:** Add 1-2 tablespoons of sugar or honey to the batter for a sweeter cornbread.
* **Cheesy Cornbread:** Add 1/2 cup of shredded cheddar cheese or Monterey Jack cheese to the batter.
* **Jalapeno Cornbread:** Add 1-2 diced jalapenos to the batter for a spicy kick.
* **Bacon Cornbread:** Add 1/2 cup of cooked and crumbled bacon to the batter for a savory flavor.
* **Buttermilk Cornbread:** Substitute the hot water with buttermilk for a tangier flavor. You may need to adjust the amount of liquid to achieve the desired consistency.
* **Vegan Cornbread:** Substitute the vegetable oil with a plant-based oil, such as coconut oil or avocado oil. Ensure your cornmeal is also vegan-friendly, as some may contain animal products.

## Serving Suggestions

Creole hot water cornbread is a versatile side dish that pairs well with a variety of Southern meals. Here are some serving suggestions:

* **With Greens:** Serve it alongside collard greens, mustard greens, or turnip greens.
* **With Beans:** Pair it with pinto beans, black-eyed peas, or red beans and rice.
* **With Fried Chicken:** Serve it as a side dish with fried chicken or grilled chicken.
* **With BBQ:** Enjoy it with barbecue ribs, pulled pork, or brisket.
* **As a Snack:** Eat it on its own as a snack or light meal.
* **With Soup:** Serve it with hearty soups like chicken noodle or vegetable soup.
* **With Chili:** Crumble it over chili for added texture and flavor.

## Storage and Reheating

* **Storage:** Store leftover Creole hot water cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
* **Reheating:** To reheat, you can warm them in a preheated oven (350°F) for 5-10 minutes, or until heated through. You can also microwave them for a quick reheat, but they may become slightly soft. For the best results, reheat them in a skillet with a little bit of oil to crisp them up.

## Creole Hot Water Cornbread Recipe

**Yields:** About 8-10 pieces
**Prep time:** 10 minutes
**Cook time:** 15 minutes

**Ingredients:**

* 1 cup Yellow Cornmeal
* 1 cup Hot Water
* 1/4 cup All-Purpose Flour
* 1/2 teaspoon Salt
* 1/4 teaspoon Baking Powder
* 1/4 teaspoon Baking Soda
* 1/4 teaspoon Cayenne Pepper (Optional)
* 1/4 cup Vegetable Oil, plus more for frying
* 1/4 cup Diced Onion
* 1/4 cup Diced Green Bell Pepper
* 1 tablespoon Diced Celery (Optional)

**Instructions:**

1. Finely dice the onion, green bell pepper, and celery (if using).
2. In a mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper (if using). Whisk together.
3. Slowly pour the hot water into the dry ingredients, whisking continuously to prevent lumps from forming.
4. Add the 1/4 cup of vegetable oil and the diced onion, green bell pepper, and celery (if using) to the batter. Stir until well combined.
5. Place a cast iron skillet or heavy-bottomed skillet over medium-high heat. Pour in enough vegetable oil to cover the bottom of the skillet by about 1/4 inch.
6. Heat the oil until it is hot but not smoking. Test with a small amount of batter.
7. Using a spoon or small ladle, drop spoonfuls of batter into the hot oil, being careful not to overcrowd the skillet.
8. Cook the cornbread for 2-3 minutes per side, or until golden brown and crispy. Flip carefully with a slotted spoon or spatula.
9. Remove the cooked cornbread from the skillet and place them on a paper towel-lined plate to drain excess oil.
10. Serve the Creole hot water cornbread immediately while they are still hot and crispy.

Enjoy your delicious Creole hot water cornbread! This recipe is a great way to experience a classic Southern dish with a flavorful Creole twist. The crispy exterior and soft interior, combined with the savory vegetables and a hint of spice, make it a truly satisfying and unforgettable treat.