cornbread<\/a> uses a leavening agent, such as baking powder or baking soda, to give the dough a fluffier consistency. This type of cornbread is baked so it takes longer. It\u2019s also common to add eggs and\/or milk to the dough. But hot water cornbread uses hot water (and oil) to change the texture of the cornmeal. It\u2019s the crispy crust that forms during frying that holds everything together.<\/p>\n","protected":false},"excerpt":{"rendered":"Hot water cornbread has a reputation as an affordable recipe that\u2019s filling first and flavorful second. 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