Crisp, perfectly crunchy, easy to make and absolutely irresistible, this Hot Water Cornbread, very different from these delicious Corn Muffins 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 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?
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 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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Deborah says
August 28, 2019 at 5:01 pmFinally an authentic old school recipe for hot water cornbread.
This is how I was taught to make it . I see so make who confuse this with a hoe cake or add an egg to it…no, no, no !
The secret is the water must be boiling hot for it to come together as a patty.
My kids loved this better than regular cornbread and so do I.
We eat it with fried cabbage greens of course and red beans and rice!
Good Eats!
Josie says
August 27, 2019 at 6:22 pmI actually add a bit of oil to cornmeal, salt &water. Then I spoon the cornbread patties into a pan and bake them at 400 degrees. Sometimes I turn them over half way through cooking. Other times I don’t . They crisp up well and taste just like my mom’s but with much less oil. The baking time depends on how many I’m cooking. I check them after 10 minutes. They get crisp even without being turned during baking.Josie
Jocelyn (Grandbaby Cakes) says
August 28, 2019 at 8:36 amOh that’s a wonderful tip!!
Idelle says
August 27, 2019 at 1:09 pmThis recipe is Awesome, I’m a Southern Belle and grew up in North Carolina where we cornbread or biscuits at every meal and my Mom also , made cornmeal dumplings and dropped them in when she made Mustard Greens, Delicious.
Keep Up the Great Work, God Bless You
Juju says
August 27, 2019 at 11:48 amThe only thing I have is cornmeal mix. Will that work?
Elsie Robinson says
August 27, 2019 at 10:26 amJocelyn I love your desert book but I love your regular food recipes; I wish you would come up with a cookbook of these southern recipes since I’m from the South and grew up on the recipes you post! Of course, I love everything you post! I would be the 1st to buy it! Keep them coming and your good work!
Mae Washington says
August 27, 2019 at 10:24 amI use self-rising cornmeal. It Cooks great.
Sam Smith says
August 27, 2019 at 1:56 amThis is incredible recipe till now…Jocelyn..! I will definitely make this tomorrow for my kid…it looks soo good, sounds to delicious as well as ….Thanks for sharing a beautiful dish…!
Dannii says
August 26, 2019 at 11:34 amI have never tried cornbread, but it looks like total comfort food.
Lauren Vavala | DeliciousLittleBites says
August 26, 2019 at 10:39 amI’ve never heard of this but love cornbread! This is definitely a must try – my son and I will surely love this recipe!
Steven B Andersen says
August 26, 2019 at 10:17 amCan they be baked instead of deep fried? Or air fried?
Emily says
August 26, 2019 at 10:03 amI’ve never tried making my own cornbread before, can’t wait to try this!
Traci says
August 26, 2019 at 9:53 amThis is a mouthwatering recipe that’s going to become a staple in my collection. Thanks for sharing!
Raia Todd says
August 26, 2019 at 9:23 amMy kids are going to love these. They’re cornbread fiends. 🙂 Thanks!