Don't Try This At Home

Hot Water Cornbread

By Bob on April 17, 2017 2:12 AM

One of the best things about growing up in a small Texas town is the food.

Sure, Southerners get a bad rap for deep-frying just about everything that doesn't move (and yes, we really do that). But jeez, sometimes you just CRAVE a side dish that's hot, brown and just a little bit crunchy - like cornbread

Put a little south in yo' mouth, y'all

Hot Water Cornbread II - 600.jpgNever heard of fried cornbread? Well, Hot Water Cornbread as it's called is a staple that's celebrated in my Granbury, Texas hometown. No place puts it on a higher pedestal than the cornbread cathedral, the Nutt House Hotel.

Nutt House Hotel on the square in Granbury, TX

Nutt House Hotel III - 600.jpg

My Granbury Facebook friends unearthed this crazy good recipe from the Nutt House (insert your own joke here). It's an easy dish to prepare and the result is cornbread with a delicate crunch and a soft, chewy inside that melts in your mouth.

If you want to really enjoy this delicious dish, serve it with some black eyed peas and a tall glass of iced tea or lemonade.



Nutt House Hot Water Cornbread 

The exact legacy of this recipe is unclear, but we're giving joint credit to Nutt House Hotel matriarch, Mary Lou Watkins and the restaurant's head chef, Emma Perkins.

Here's all you need to make this mouth-watering cornbread

Ingredients - 597.jpgNutt House Hot Water Cornbread

1 cup white cornmeal

1 cup yellow cornmeal

1 tsp. salt

2 tbs. shortening

1/2 tsp. baking powder

2 tbs. warm water 

Combine first 3 ingredients in a bowl. Add shortening. 

Bring 2 cups water to a rolling boil; add to cornmeal mixture, stirring well. Let cool 20 minutes. Combine baking powder and 2 tablespoons water. Add to cornmeal mixture; stir. 

Shape dough into 1 inch balls. Press each ball between two fingers to make a slight indention on two sides. Mixing - 600.jpg

Carefully drop shaped dough into deep hot oil (375 degrees); cook only a few at a time. Fry 1 to 2 minutes or until golden brown. Serve immediately. 

Yield: Approximately 2 1/2 dozen.

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Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.


If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.

If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.

Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.

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