Craving the flavors of cornbread with a crispy texture? This Hot Water Cornbread recipe combines crispness, perfect golden color, and tender cornbread inside. Y’all, it’s so simple to make and cooks up on the stove instead of the oven. This cornbread recipe is all about that easy-breezy vibe with just 4 simple ingredients – and guess what? You probably already got most chilling in your pantry! It adds that homemade, down-home deliciousness to any meal. We’re talking comfort food goals right here!
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
If you grew up around tables in the South, you are very familiar with hot water cornbread. Because of its short ingredient list, it became a staple that was low-cost and quick to make for busy country families.
What is Hot Water Cornbread?
Hot Water Cornbread is where it’s at, y’all – a Southern classic that’s all about keeping it real simple. Just mix up some cornmeal, a dash of salt, a sprinkle of sugar, and some boiling hot water. Shape that goodness into little cakes and fry ’em up in some hot oil until they’re crispy, golden, and straight-up irresistible. It’s known for its rustic texture and rich corn flavor and is often served as a side dish with a variety of Southern meals.
This type of cornbread is different from regular cornbread as it does not use milk or eggs and is fried stovetop rather than baked. It was a mainstay bread dish accompanied by Southern Collard Greens recipe, butter, syrup, hot sauce, and fried chicken gizzards.
The Heart & Soul Of Hot Water Cornbread
Cuisine Inspiration: Southern American
Cooking Method: Frying
Dietary Info: Vegetarian
Key Flavor: Corn is the star baby! It shines through in every single bite.
Skill Level: Easy
Sweet Spot
- Crispy Perfection: Expect each bite to deliver a satisfying crunch, a testament to the magic of frying done right with crisp outsides and soft insides.
- Versatility Queen: Serve it up with collard greens, chili, or just a pat of butter; hot water cornbread is a team player.
- Quick and Easy: No need to wait around; this recipe is all about instant gratification, delivering delicious results in a flash using just 4 ingredients, and one of those is water!
- Comfort Food Galore: There’s something about the combination of cornmeal and frying that hits right at the heart of comfort food and is an easy way to add that home-cooked feel to any meal.
- Golden Delights: Watch as each piece turns that perfect shade of golden brown, a sure sign that something delicious is on its way.
Ingredients to Make Hot Water Cornbread
This recipe uses few ingredients than most other cornbread recipes. Here’s a look at what you need.
- Cornmeal: I prefer yellow cornmeal for making this cornbread recipe especially the one from Martha White or even Quaker Oats.
- Sugar: Just a bit to add a hint of sweetness.
- Salt: Salt to enhance the natural flavors of the corn.
- Boiling Water: The secret to making hot water cornbread.
- Vegetable Oil: Used for frying the cornbread. You can use any type of neutral-flavored vegetable oil as long as it’s suitable for high-heat cooking.
How to Make Hot Water Cornbread
- Combine the cornmeal, sugar, salt, and boiling water in a medium-sized bowl.
- Whisk everything together until it’s combined.
- Heat the oil in a skillet over medium-high until the temperature reaches 375 F. Drop two tablespoons of batter into the oil.
- Fry on both sides until they’re golden brown and then drain.
Tips for Making the Best Hot Water Cornbread
- Adaptable Consistency: Adjust the water amount to achieve your preferred batter consistency. Start with about 1 1/2 cups and then add more as needed.
- Batter Size: Use about 2 tablespoons of batter per piece but feel free to vary the size to make them larger or smaller based on your preference.
- Frying Oil: Use a neutral oil like vegetable or canola oil. Avoid strong-flavored oils like olive oil.
- Hot Oil: Make sure the oil is heated to 375° F before frying. This ensures the cornbread is crisp and not soggy.
- Frying Time: Fry each side until golden brown which should take about 2-3 minutes per side.
- Draining: Drain the cooked cornbread on paper towels to remove any excess oil.
Popular Substitutions & Additions
- Cornmeal: Swap the yellow cornmeal for white cornmeal. You get a slightly different flavor and color.
- Herbs and Onion: Add finely chopped herbs like chives, parsley, or thyme or a bit of chopped onion for a savory twist to your cornbread.
- Make it cheesy: Mix in finely grated cheese like cheddar or parmesan. For best results use freshly grated cheese rather than pre-shredded cheese.
- Spice it up!: Incorporate spices like cayenne pepper or smoked paprika for a bit of gentle heat. You can also dice up fresh jalapeno or another type of chili and mix it into the batter.
- Cook in bacon grease: We Southerners love our bacon grease so if you’re looking to add some extra flavor swap all or a part of the vegetable oil for some bacon grease.
- Sugar: This ingredient is possibly one of the MOST controversial ingredients when it comes to cornbread. You either love it or hate it. Feel free to leave it out or use less to create a flavor you love.
What to Serve with Hot Water Cornbread
This cornbread is perfect to serve with all your Southern favorites but also goes great with chilies, soups, and stews as well. Here are just a few ways to enjoy it.
- Greens: These are super classics for reals. Serve this up with collard greens, mustard greens or turnip greens! It’s perfect with the cornbread.
- BBQ Ribs or Pulled Pork: The sweetness of the cornbread complements the savory barbecue flavors.
- Southern Black-Eyed Peas: A traditional pairing in Southern cuisine.
- Chili: Great for dipping into a hearty bowl of chili. Try them with my Southern Chili, Fajita Chili, and this homemade Chicken Chili.
- Fried Chicken: Combines well with fried chicken’s crispy, savory taste.
- Hearty Southern Favorites: Try this crispy cornbread with a bowl of Neck Bones, Chitterlings, or Red Beans and Rice.
How to Store & Reheat Hot Water Cornbread
To keep your hot water cornbread at its best, store any leftovers in an airtight container at room temperature or in the refrigerator for slightly longer storage.
When you’re ready to bring back that just-cooked magic, simply reheat the cornbread in a skillet over medium heat until it’s warmed through and the exterior is nice and crispy again, or pop it in the oven at 350°F for about 5-10 minutes.
How long will hot water cornbread last?
When properly stored cornbread will last for up to two days at room temperature or to extend the storage in the refrigerator for up to a week.
Can I freeze hot water cornbread?
Yes, you can! To freeze hot water cornbread, let them first cool to room temperature. Once cooled, place them on a baking sheet and place them in the freezer. Once the cornbread cakes have hardened for 30-60 minutes place them in a freezer-safe airtight container or freezer bag. Store them for up to 2-3 months. Thaw before reheating.
Frequently asked questions
Hot water cornbread will tend to fall apart if the batter is too dry. Ensure you add enough water to create a cohesive, but not overly wet, mixture. Remember that it’s a batter and not a dough.
Keeping track of the oil temperature is paramount to ensure that your cornbread doesn’t absorb the oil once placed in it. Using a candy thermometer is great at keeping track of the entire time you fry as it clips to the side of your pot. Your oil should be around 375 F before frying. Avoid over-crowding the pan as that can cause the temperature of the oil to drop too low.
Yes, any heavy skillet will work, but a cast iron is preferred for even heating. Try using a Dutch oven pot as well, these pots will hold more oil if you plan on doubling or tripling the recipe.
This Hot Water Cornbread recipe is a total shout-out to Southern kitchen magic. It’s all about that no-fuss prep and homespun charm, making it the ultimate pick for anyone craving comfort food with a legit, down-home twist. Whether serving it up with a hearty stew or as a standalone treat, these cornbread cakes are sure to bring a lil’ nostalgic element to your dinner table.
More Cornbread and Corn Favorites
- 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)!!
The BEST Southern 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
- 1 tsp 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 2 tbsp with your cookie scoop or drop 2 tablespoons of batter into oil and fry on both sides until golden brown then drain.
pinterest 
facebook 
twitter 
email
Love that recipe for a hot water cornbread so I’m going to go and buy some corn meal
I see it comes as flour or coarse . I imagine the coarse is the one to buy right?
Looking forward to that excellent pot roast recipe as well. What a combination!!
Thank you so much…you brought sunshine into a cloudy day.
My grandmother would make hot water cornbread with honey instead of sugar, she would also add a little hot oil to the mixer of cornmeal and hot water before she put her love and finger imprint back into the iron skillet.
My grandmother also added a little hot bacon grease to mix, but they were never sweet. And they were always fried in bacon grease. My granny didn’t believe in sweet cornbread. “Make a cake” she would say if you wanted sweet. And she did have a corn meal cake recipe that was wonderful with honey.
Very well done. These are just like the ones my grandmother, mother and aunt use to make. To stick with family tradition I used bacon fat instead of cooking oil (more natural). Thanks for putting it out there
This is just like my grandmother would make! I use this same mixture and add things like corn (and a little more sugar) for corn fritters. I’ve also used this for fried green tomatoes ( add a teaspoon of Tony’s creole seasoning).
Bettye Goff
Says
April 28,2020 at 9:45 pm
I was raised in southern Ar. I LOVE Old-Fashion Hot-Water Cornbread my Auntee was the Queen of fried bread she taught all of us how to fry hot water cornbread her corn pones would have finger imprints…OMG the best we never ate it with butter & syrup always beans, peas w/okra and greens all varieties…BON APPETIT
I grew up on hot water cornbread in northern Louisiana. We didn’t add sugar to the recipe; nor was it eaten with syrup or butter. The recipe was simply self-rising cornmeal (white or yellow) and hot water. It was the “must have” bread when serving field peas, black eye peas, crowder peas, and greens.
I grew up in south Louisiana and dont much care for cornbread period! I had never had hotwater cornbread until I visited friends in Grambling, La. I loved it.
Can you give ratios, please?
I screwed up and added flour and had to fry in olive oil as it was was all I had.
Still tasted great!
Love hot water cornbread! Even though I’m a Southerner, this was new to me. I added finely diced onion and jalapeno peppers to the basic recipe. So good with chili or plain chili spiced beans.
This was delicious and easy!
I love you recipe whenever I want to cook something and am not sure I goggle you. Thanks so much always on the money