Crisp, perfectly crunchy, easy to make and absolutely irresistible, this Hot Water Cornbread, very different from these delicious Corn Muffins , this Corn Spoonbread, Southern Cornbread or Mexican Cornbread in texture, is the best and easiest way to have cornbread on your dining room table in mere minutes! Serve with my Collard Greens recipe or my Mustard Greens recipe for a true down home Southern meal!
If you grew up around tables in the South, you are very familiar with hot water cornbread. It was a mainstay bread dish accompanied by Southern Collard Greens recipe, butter, syrup, hot sauce and fried chicken gizzards. Because of its few ingredients, it became a staple that was low cost and quick to make for busy country families.
What is Hot Water Cornbread?
If you love traditional cornbreads like my Mexican Cornbread or Corn Muffins, the texture, time commitment and ingredients are quite different. To make Hot Water Cornbread, you only need the following ingredients:
- Cornmeal (I prefer yellow from Martha White or even Quaker Oats for a brand)
- Sugar
- Salt
- Boiling Water
That’s literally it!
How to Make Hot Water Cornbread
All of the ingredients are tossed into a bowl and combined. You can really adapt this recipe to fit your needs and preferences for consistency. I give some leeway for the amount of water you add because it comes down to your preference. I like my hot water cornbread mixture to be thick but a bit looser than some recipes I’ve tried in the past.
I add about a cup and a half and then mix until well combined. Next I check the consistency and add a bit more water until it is well mixed and easier to spoon out into the oil for frying. You really can gage it to make it the way you love it.
I think about 2 tablespoons of batter per hot water cornbread is enough as far as size however you can vary this depending on your preference.
I fry them in vegetable or canola oil or any neutral oil heated to about 375 degrees. I would not suggest anything like a strong olive oil since too much of that flavor will take away from the cornbread. You want to fry each side until golden brown which doesn’t take more than about 2-3 minutes. Drain on paper towels and enjoy! It is really that easy.
Do you make it how I make it differently? How do you serve your Hot Water Cornbread? Do you serve with butter or syrup or along with greens? What is your favorite way to eat them?
Also if you love these, you will also love trying these Corn Fritters made with fresh corn.
The BEST Southern Hot Water Cornbread Recipe
Equipment
- Skillet
Ingredients
- 2 cups yellow cornmeal
- 2 tsp granulated sugar
- 1 tsp salt can go up more if you want more for taste
- 1 2/3-2 cups boiling water
- vegetable oil for frying
Instructions
- Add cornmeal, sugar 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.
- Drop 2 tablespoons of batter into oil and fry on both sides until golden brown then drain.
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My family and I are very pleased with this Recipe!!!!!!
I use my mom’s recipe which does not call for sugar. I will also add granulated or powdered onion for variety.
I learned how to make hot water cornbread from our African-American servants when we lived in Nacogdoches, East Texas, way back in the early 50s. I remember how simple and how delicious it was.
They were wonderful folks and we treated them with respect and gratitude. My mom was having babies, one every two years, and they were a great help in caring for them.
Delicious! Recipe was so easy and so good. Just like I remember!
I like mine a little brown
Absolutely Amazing and Beautiful Hot Wster Cornbread
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!
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!
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.