This Southern hot water cornbread recipe comes straight from my Southern mama’s kitchen, y’all! Made with just a few pantry ingredients, my hot water cornbread recipe comes together easily and quickly. I mix my cornmeal batter together, shape it, and fry it until golden. Serve them up with collard greens or pinto beans like my fam used to do.
This post may contain affiliate links. Read our disclosure policy.
How to Make Southern Hot Water Cornbread
These step-by-step photos show how to make easy hot water cornbread, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Southern Hot Water Cornbread Recipe
1. Start on making the cornbread batter
Add the cornmeal, sugar (if using), salt, baking powder (if using) to a heat safe bowl and whisk together. Then add the bacon grease or melted butter, and boiling water to a medium bowl stirring it all together. Whisk until fully combined and thickened like a paste almost. Let sit for about 3 minutes to let everything hydrate.
2. Add oil to a cast-iron skillet and heat it for frying
Scoop batter with a cookie scoop or shape into patties and fry in hot oil. Fry about 2-3 minutes each side or until golden brown and crispy on the edges.
3. Fry the hot water cornbread on both sides until golden brown
Remove and drain on paper towels or a wire rack. Serve hot.
PRO TIP: 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.
Full Southern Hot Water Cornbread Recipe
Hot Water Cornbread Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 2 cups yellow cornmeal
- 2 tsp granulated sugar optional
- 1- 1 1/2 tsps kosher salt can go up more if you want more for taste
- 1/2 tsp baking powder optional
- 2 tbsp bacon grease or melted butter
- 1- 1 1/4 cups boiling water
- vegetable oil for frying
Instructions
- In a large heatproof bowl, add cornmeal, sugar (if using), salt, and baking powder (if using) and whisk until combined.
- Stir in the melted bacon grease or melted butter and slowly pour in the boiling water, stirring constantly until a thick pasty batter forms. Don't pour all of it in. Start around 3/4 of a cup and continue until hydrated but still thickened. Let the mixture rest for about 3 minutes so everything hydrates well.
- Add about a 1/2 inch of oil to a cast iron skillet and heat over medium heat.
- Either scoop batter using a cookie scoop or shape into patties and add to hot oil. Fry 2-3 minutes each side or until golden brown with crisp edges.
- Drain on paper towels and serve hot.
Notes
How to Store
- Room Temp: Let the cornbread cool completely, then store it in an airtight container on the counter for up to 2 days.
- Fridge: For a longer hold, keep it in an airtight container in the fridge for up to 5 days.
- Freezer: Once cooled, freeze the cornbread on a baking sheet until firm, then transfer to a freezer bag. It will keep for 2-3 months. Thaw before reheating.
- Reheating: Warm it up in a skillet over medium heat, or pop it in a 350°F oven for 5-10 minutes. An air fryer works great too if you want it extra crispy, boos.
Nutrition
Recipe Tips
- Get your skillet right, boos. Heat your oil to about 375 so the cornbread fries up crisp. If you don’t have a thermometer, drop a tiny bit of batter into the oil. If it sizzles right away and floats, it’s hot enough.
- Mix the batter to your liking. Start with 1 ½ cups of hot water and stir it in. If the batter feels too thick, add a little more until it’s scoopable but not runny.
- Scoop them how you like. I usually go with about 2 tablespoons of batter per piece, but make them bigger or smaller depending on how you like your cornbread.
- Go full Southern, y’all! Swap the oil for bacon grease if you have it.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Serving Ideas
- Beans: Serve this Southern hot water cornbread up with butter beans, red beans and rice, or even black-eyed peas.
- Greens: Collard greens, mustard greens, or turnip greens! It’s perfect for sopping up that pot likker.
- 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
The batter is too dry, boo. Add a little more hot water until it comes together like a soft dough that holds its shape.
Your oil should be around 375 F before frying. If the oil isn’t hot enough, the cornbread will soak it up. Also, don’t crowd the pan or the oil temperature will drop.
Absolutely, boos! Any heavy skillet will work, but a cast iron is preferred for even heating.
pinterest 
facebook 
twitter 
email
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 ♥️♥️