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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Excellent fried in a bit of bacon grease. I bake panko-crumbed catfish in the air fryer and these would go well with that, and a side of greens.
Yum!! That sounds amazing!
Great
Thank you so much, Luther!
Thank you. Your Hot Water Cornbread saved the day. It was delicious. Thanks again
This was one of the first things I learned to cook as a little girl – it was dead easy and always made such a satisfying snack.
The recipe my Momma gave me had only half the sugar of this one, and added fresh ground black pepper and sometimes garlic powder.
If we were really lucky, we’d have some bacon drippings to fry them in.
Thanks for bringing back such a warm memory!
I’m originally a California resident, but had a boyfriend from Louisiana. His mother made the hot water cornbread just like this minus the sugar. The first time I had this I fell in love with it. I made it for friends and family and they love it too. I like your idea of the sugar, it makes it more favorable. Thanks
Y’all done high-jacked my Mama’s formula for this all-time down south piece of southern heaven. One of the most endearing memories that I have of my Mother’s preparation of this splendid concoction is the way the prints of Her fingers would be left in the patties after they were cooked. This recipe originated from strong women just like Her who made use of sparce resources that they had at their disposal to provide healthy and tasty-rich food for those of us who depended on them for LOVE and sustenance. May ALMIGHTY GOD bless all Mothers such as the one HE blessed me with
This sounds the way my memaw made them. I called them fingerprint cake when I was young. Can you send me your recipe? I’ve looked everywhere. She didn’t spoon hers In though.
Amen, Ronald!
White cornmeal, 1/4 C flour,.. decrease corrnmeal to one and a half cups, a little baking powder for crunch , some crisco that will be melted by the hot water…form into patties and fry!
My mom and grandmother added melted bacon fat before frying. This means less water. They eyeballed it. I’ll personally make the recipe later this week.
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 ♥️♥️