Hot water corn bread Hot water corn bread Hot water cornbread is a Native American food item and is unique to the South. European explorers learned to make cornmeal into cornbread from the indigenous people. Hot water cornbread is a mixture of cornmeal and water cooked in a skillet with cooking oil (traditionally animal fat, such as lard, was used). The cornmeal is mixed with boiling water to make a batter. It is then placed in small portions in the hot oil, in the skillet and browned on both sides. The individual sizes generally range from two to five inches. This food item was
Carryover cooking to the process of allowing the liquids in meats to redistribute through the food over a 5- to 20-minute period. This allows for a more flavorful and juicy finished product. Because larger objects have a lower surface-area-to-volume ratio, they are more able to retain heat. This heat retention translates to a uniform temperature increase throughout the food as the heat dissipates to cooler areas. Additionally, foods with a higher water content are more subject to carry over cooking as water has a higher heat capacity and will have more heat to distribute throughout the food item. Carryover cooking Carryover cooking