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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The batter was too thick so I added more water. Then it became gummy. The cakes stuck to the pan and never cooked through. I guess that’s what I get for trying a new recipe
Hi Miche, this recipe is pretty foolproof so I’m not sure how this happened to you since I’ve never received this complaint. I would be happy to walk through it with you if you like.
I made a Tony cachersral, gumbo in a box for the first time. It was so good, I just could not do w/out hot water cornbread# whew-chile! This recipe was perfect! Quick & easy! Most important, delicious accent for my gumbo! (Added a tablespoon of bacon drippins to the frying oil)! Thank you, Thank you!
My husband was looking for a quick recipe to make hot water cornbread and we found this one. Absolutely delicious and such an easy recipe. Thank you for sharing this with us!
I’ve never made hot water cornbread before today. The bread tastes just like my momma used to make! Crunchy deliciousness! Thank you!
Exactly how my mom made it. Yum!
Wonderful cornbread. Goes great with a bowl of seasoned collard greens.
I’m a granny too. I’ve never had corn cakes like this and they were great. Thank your grandma for me. And I must say that as pretty as you are, your family should make baby dolls with your face on them.
Trying this recipe tonight. Sounds good.
Im the only one left that learned how to make hot water corn bread from my grandmother. She like self rising corn meal cant remember yellow or white. salt, pinch of sugar and hot water (this is what makes the corn swells, so it is important this happens or you will end up with dry corn meal in your bread. Not good trust me.l
I also make a cornbread called Laced cornbread the same ingredients but very thinned downed a lot, Its cooked on a flat skillet that has sides only 1/4 high inside the pan. Heat oil, pour till it comes about1/2 inch to the skillet edge. As it cooks you will see the edges of the corn bread looks like lace!! It’s beautiful and great tasting
As you take it off to put on a plate spread some butter on it and try not to eat. Takes time to cook up a full batch because each person could eat one but it is so gooooood
I love you recipes thank you for sharing