Hot Water Cornbread From Todd Richards

Solved! I had a loose batter the first time I made these. I even put the 1/2 cup flour into the mixture and it was still super runny. This time I used half store brand fine corn meal and half maseca (for making corn tortillas). Worked like a charm, will be making them again for sure.

I have never seen pop corn kernel in hot water corn bread, as well as nutmeg.

Didn't work for me..Sticky and messy and bland.

Didn't work for me..Sticky and messy and bland.

I can't help but laugh at the so-called "purists" complaining here about this recipe. It's food, and changing things up is not heresy.

These came out great, but the dough was so wet I literally went through a huge pile of flour because I had to dredge the handful of dough and toss it back and forth between my hands very gently with a ton of flour. I'd love to make this a bit drier.

I used the store-brand corn meal, not sure if it was medium or fine or what, but definitely not coarse.

While it was just a mess to make, people LOVED these. I served with a 1/4 cup honey, with a lot of cracked pepper and a whole squeezed lemon.

I am hooked on the Food 52 channel on my Roku tv and kept seeing this recipe. I gave it a try with Dixie Lily cornmeal. the batter was not as stiff as video , I used an ice cream scoop to put in pan also I added green chile and cheddar as I had no cayenne. they turned out great.I froze some for later as well

I'm so surprised by all the negative reviews here! I've never reviewed a recipe before in my life and I came here specifically to say that this is some of the best cornbread I've ever had. I'm from Georgia and I'm pretty set in my ways when it comes to cornbread, so I made this mostly out of curiosity, without any expectations. Imagine my surprise and delight at how delicious it turned out! It's true that it's very different from the kind of hot water cornbread I know and love, but it's wonderful in its own right. The popcorn really is genius; the nutty flavor and the crunch were so good that I'm going to want to put popcorn in every cornbread recipe I make now. I used Quaker yellow cornmeal in the cardboard canister and the batter was the perfect consistency. Will definitely be making this odd and brilliant recipe again!

In what world is this Hot Water Cornbread? Certainly not here in the southern U.S. Sugar? Nutmeg? Popcorn? There are southern grandmas turning over in their graves at this travesty. Some things aren't meant to be turned into "chef" dishes.

I wish I'd read the comments before making this. It wasn't like any hot water cornbread I've ever made. The batter was soupy like pancake batter. I used fine corn meal, but NOT corn flour, which might have worked. I don't know. I added 2/3 cup extra of the meal to try to thicken it, and then basically cooked it like pancakes, but in a little oil. Even with the popcorn, there was very little corn flavor to it. (I didn't use nutmeg, because, just, NO.) Wound up tossing it out. Y'all should adjust the instructions to specify a brand, because I don't think any of the premium brands (like Bob's Red Mill) make anything fine enough to save this recipe.

This is not hot water cornbread. Any Mississippian will agree. Hell, any southerner may agree. This is the first time I have ever commented on what a recipe is/isn’t. This nutmeg and cayenne business is a big fat no-no. At least where I’m from. Save the nutmeg for sweet potato pone lol

Is it correct that the half a cup of oil is used only for frying, and that there is no fat added to the batter itself?

I made these exactly the way the recipe said, using fine cornmeal. I was a little skeptical at first, but they turned out great. They were a little bit difficult to form into patties (sticky), but with enough flour on my hands I was able to muddle through. The popcorn and a bit of cayenne made for a great taste. Also loved the crisp outer crust from the frying.

This recipe yielded a batter like I use for corncakes, impossible to shape by hand. I poured 1 1/2 Tbsp measures of the batter into the oil and fried them. It worked OK, but I could have made corncakes on a griddle much easier. Maybe the recipe should call for corn flour, which might have yielded something more like a dough.

I'm from the south also. This is not Hot water corn bread. Nutmeg naw!

Worst cornbread I have ever had. I grew up on cornbread - this has to be the worst I have eaten/made. Used Bob's Red Mill cornmeal - might has well have been cake batter. Too much liquid, yes followed the recipe to the T. Flavor was bland, cayenne overpowered the corn flavor. As it was too soupy, actually put it in a skillet and attempted to bake - ended up mushy. Can't seem to find any redeeming quality for this one - don't waste your time and money.

As to the gluten free, I would use finely ground white rice flour. (or brown if you like it).
The residual flour will make the cornbread crispier! I will admit that I got this idea from
recipes for Vietnamese Pancakes! (Stuffed Vietnamese Pancakes, filled with all kinds of veggies and shrimp and chicken!) Should anyone attempt these, and there are "lots" of recipes on the internet, my advice is, make sure your batter is thin, and you do not add the
stuff ingredients until the pancake has set and firm. Also there was one recipe I saw, that
used egg only for the batter...I think I would forget that one! I tried making these Viet. Pancakes before with disastrous results. After My wife ordered one at a local "Pho 36" in Lynnwood, WA, I AM GOING TO MASTER THE TECHNIQUE! The one they served was one giant Pancake for the 3 of us, the veggies were raw, the shrimp and chicken of course cooked, the pancake was crispy, thin and delicious! (There was not a crumb left) I would go the extra mile, and make individual pancakes The technique is to use lettuce leaves to wrap the pancakes and filling and eat out of hand, it is street food, and well here obviously, so far, restaurant food!
*
Back to the cornbread recipe, which is some ways reminds me of the fried corn meal
mush my father used to make us for breakfast. Cured in a glass loaf pan overnight, cut in about 3/8" slices and fried in a cast iron pan or on a griddle in the morning for breakfast and served with butter and maple syrup. Yum!
:-) Chris

I cant figure out what I did wrong here. I cut everything in half since I was making it for less people, but the batter was extremely soupy. Are you supposed to add the flour into the batter? Even if I did, it still wouldn't be enough to dry it out like the video

We all liked this recipe, although the claim that the hot water makes it faster than cornbread leaves out the fact that you have to stand there and fry all the fritters. But good stuff-- the popped popcorn was ok, but probably not worth the extra time.

The dough is very sticky to handle, so I made a ball of dough and dropped it in the flour and rolled it around like a sugar cookie, then patted it flat. That worked well.

I fried the fritters in an electric frying pan at 350 degrees for 2 minutes on a side and they were lovely. Thanks for the neat idea!

Went straight to the kitchen and made them for our lunch! Genius! Once I flipped them I put a couple of slices of brie on top so they could melt a bit. delish with tomato chutney and sour cream :)

assuming amount of popcorn (1 TBSP) is unpopped?