Made with just 4 pantry ingredients, my hot water cornbread recipe comes together easily and quickly. I mix my cornmeal batter together, shape and fry them until golden. Serve them up with collard greens or pinto beans like my fam used to do.
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Hot Water Cornbread Ingredients
- Cornmeal: I prefer yellow cornmeal especially from Martha White. It was my big mama’s fave brand. You can also swap in white cornmeal. You will get a slightly different flavor and color.
- Sugar: Leave it out if you want straight up savory cornbread.
- Salt: for flavor. I use kosher. If you use table salt, lessen the amount.
- Boiling Water: This binds everything and tenderizes the cornmeal making it softer.
- Oil: You can use any neutral-flavored oil you like here like vegetable or canola. Just don’t use strong-flavored oils like olive oil. If you wanna get real Southern, replace the oil with bacon grease.
How to Make Hot Water Cornbread
Step 1: Combine the cornmeal, sugar, salt, and boiling water in a medium-sized bowl.
Step 2: Whisk everything together until it’s combined.
Step 3: Heat the oil in a skillet over medium-high until the temperature reaches 375 F. Drop two tablespoons of batter into the oil.
Step 4: Fry on both sides until they’re golden brown and then drain.
Hot Water Cornbread Recipe
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Equipment
Ingredients
- 2 cups yellow cornmeal
- 2 tsp granulated sugar
- 1 tsp kosher salt can go up more if you want more for taste
- 1 ⅔ – 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. About a 1/2 inch up should do it.
- Either scoop up about 2 tbsp with your cookie scoop or drop 2 tablespoons of batter into oil and fry on both sides until golden brown then drain on paper towels or wire racks before serving up.
Notes
How to Store & Reheat Hot Water Cornbread
Cool leftovers down to room temp then add to an airtight container. They can either be left at room temp or put in the fridge for longer keeping. To reheat, add cornbread to a skillet over medium heat until it’s warmed through and the exterior is crispy again, or pop it in the oven at 350°F for about 5-10 minutes. An air fryer is also a great option that will keep leftovers crispy.How long will hot water cornbread last?
They should last for up to two days at room temp or up to 5 days in the fridge.Can I freeze hot water cornbread?
Absolutely boos! To freeze hot water cornbread, let them cool to room temp then space them out on a baking sheet and add to the freezer. After an hour, add them to a freezer bag and label. They should last for 2-3 months. Thaw before reheating using instructions above.Nutrition
Recipe Tips
- Adjust as Needed: You can add or remove water based on the batter consistency you like. Start with about 1 1/2 cups and then add more if you want to thin it out.
- Batter Size: I prefer using around 2 tablespoons of batter per cornbread patty but you can make them any size you prefer.
- Hot Grease: Make sure the oil is heated to 375° F before frying so it fries up nice and crisp.
- Draining: Drain the cooked cornbread on paper towels to remove any excess oil.
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What to Serve with Hot Water Cornbread
- Greens: Serve this up with collard greens, mustard greens or turnip greens! It’s perfect for sopping up that pot likker.
- Beans: Serve these up with butter beans, red beans and rice or even black-eyed peas.
- Soups and Stews: I love some hot water cornbread with beef stew, southern chili, seafood gumbo or even taco soup.
- Classic Southern Style: Traditional recipes like fried chicken, neck bones, smothered pork chops, chitterlings, salmon croquettes and chicken bog.
Recipe Help
Hot water cornbread will fall apart if the batter is too dry. Add more water to the mix to make sure a dough is created.
Your oil should be around 375 F before frying. This temperature will keep the cornbread from absorbing oil and getting soggy. Also make sure you don’t over-crowd the pan so the temperature of oil doesn’t drop too low.
Absolutely boos. Any heavy skillet will work, but a cast iron is preferred for even heating.
More Cornbread and Corn Recipes
- Corn Fritters
- Jiffy Cornbread
- Honey Cornbread
- Pumpkin Cornbread
- Hoe Cakes
- Corn Pone
- Corn Spoonbread
- Fried Cornbread
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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Is this made with self rising cornmeal or plain yellow cornmeal.
Just plain but if you want them more fluffy, you can definitely use the self rising.
Just like great granpa made it with white beans. Cant wait!! I cooked the beans on low for like 24 hours with bacon and a little grease.
Mmmm that sounds delicious!
that’s the southern way..you nailed it!
Awe, thank you so much, Marilyn!
This was a hit when I made it! Super easy too! Thanks so much for sharing!
You had me at cornbread!! This is soooo yummy! Thank you for the awesome recipe.
Oh yum! That texture looks absolutely fantastic. I love how the cornbread comes together with only 4 ingredients.
t has the perfect balance of crispiness on the outside and a soft, fluffy texture on the inside. It pairs perfectly with any Southern dish.
I had no idea you could make cornbread this way! It looks so simple – can’t wait to try it soon!
love it
Outstanding! Can’t wait to try it.
Loved the crispy crunch if this bread.
I am looking forward to trying out this recipe it sounds easy to make.