Crisp, perfectly crunchy, easy to make and absolutely irresistible, this Hot Water Cornbread, very different from these delicious Corn Muffins , this Corn Spoonbread, Southern Cornbread or Mexican Cornbread in texture, is the best and easiest way to have cornbread on your dining room table in mere minutes! Serve with my Collard Greens recipe or my Mustard Greens recipe for a true down home Southern meal!
If you grew up around tables in the South, you are very familiar with hot water cornbread. It was a mainstay bread dish accompanied by Southern Collard Greens recipe, butter, syrup, hot sauce and fried chicken gizzards. Because of its few ingredients, it became a staple that was low cost and quick to make for busy country families.
What is Hot Water Cornbread?
If you love traditional cornbreads like my Mexican Cornbread or Corn Muffins, the texture, time commitment and ingredients are quite different. To make Hot Water Cornbread, you only need the following ingredients:
- Cornmeal (I prefer yellow from Martha White or even Quaker Oats for a brand)
- Sugar
- Salt
- Boiling Water
That’s literally it!
How to Make Hot Water Cornbread
All of the ingredients are tossed into a bowl and combined. You can really adapt this recipe to fit your needs and preferences for consistency. I give some leeway for the amount of water you add because it comes down to your preference. I like my hot water cornbread mixture to be thick but a bit looser than some recipes I’ve tried in the past.
I add about a cup and a half and then mix until well combined. Next I check the consistency and add a bit more water until it is well mixed and easier to spoon out into the oil for frying. You really can gage it to make it the way you love it.
I think about 2 tablespoons of batter per hot water cornbread is enough as far as size however you can vary this depending on your preference.
I fry them in vegetable or canola oil or any neutral oil heated to about 375 degrees. I would not suggest anything like a strong olive oil since too much of that flavor will take away from the cornbread. You want to fry each side until golden brown which doesn’t take more than about 2-3 minutes. Drain on paper towels and enjoy! It is really that easy.
Do you make it how I make it differently? How do you serve your Hot Water Cornbread? Do you serve with butter or syrup or along with greens? What is your favorite way to eat them?
Also if you love these, you will also love trying these Corn Fritters made with fresh corn.
The BEST Southern Hot Water Cornbread Recipe
Equipment
- Skillet
Ingredients
- 2 cups yellow cornmeal
- 2 tsp granulated sugar
- 1 tsp salt can go up more if you want more for taste
- 1 2/3-2 cups boiling water
- vegetable oil for frying
Instructions
- Add cornmeal, sugar, salt and boiling water to a medium sized bowl and whisk until combined.
- Add oil to 10 inch cast iron skillet and heat over medium high heat until temperature reaches 375.
- Drop 2 tablespoons of batter into oil and fry on both sides until golden brown then drain.
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I just use boiling water and cornmeal, salt and diced onion. That is how my grandmother use to make it. Delish with beans and soups. (I can eat them by themselves)
My family always had the hot water corn with fried catfish! I am telling you, good is not the word! I am thankful for your recipe!!! Just like my Aunt Net’s. Okay
I ACTUALLY LOVE ❤️ HOT WATER CORNBREAD, I CAN REMEMBER MY MOTHER MAKING IT FOR ME AND MY SIBLINGS WHEN WE CAME HOME FROM SCHOOL FOR LUNCH AND IT WAS ABSOLUTELY DELICIOUS OH HOW I MISS MY MOTHERS COOKING SHE WAS THE BEST COOK I EVER KNEW, MAY SHE CONTINUE TO REST IN HEAVENLY PEACE FOR ALL ETERNITY AMEN MISSING HER SO MUCH AND FOREVER LOVING HER ♥️♥️
Superb!! So delicious- The recipe is on point- I butter them while in the skillet! Served with mustard and turnips greens on top!! Yummy!
Recipe many years ago from my grandmother (born in Knoxville, TN): I still make with white corn meal (has a more popcorn-like taste) and salt and scalding water, mixed to a fairly thick paste. Form patties as soon as barely cool enough to handle. Fry immediately in about 1/2 inch of peanut oil until golden brown, turning to brown on both sides.
Hot water cornbread was good and I had it with cabbage thanks
Excellent I made this last night to go with my smothered cabbage and smoked sausage. Although it was a lot for my husband and I, I’ll cook the rest today. I used yellow Aunt Jemima Thanks so much
Awesome recipe just like my granny and my mom use to make. I already have my Mustard and Turnip greens ready yum yum!