Hot water cornbread reminds me of home. Made with just 4 pantry ingredients, this recipe comes together easily and quickly. I mix my cornmeal batter together, shape and fry them until golden. It’s basically like making cornbread fritters! Serve them up with collard greens or pinto beans like my fam used to do, and you have some good eating!
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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: This ingredient is possibly one of the MOST controversial ingredients when it comes to cornbread. Leave it out if you want straight up savory cornbread.
- Salt: for flavor.
- 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
1
Combine
the cornmeal, sugar, salt, and boiling water in a medium-sized bowl.
2
Whisk
everything together until it’s combined.
3
Heat the oil
in a skillet over medium-high until the temperature reaches 375 F. Drop two tablespoons of batter into the oil.
4
Fry on both sides
until they’re golden brown and then drain.
The BEST Southern Hot Water Cornbread Recipe
Crisp, perfectly crunchy, easy to make and absolutely irresistible, Hot Water Cornbread is the best and easiest way to have cornbread on your dining room table in mere minutes.
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Servings: 8 servings
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 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
Note: 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.
To keep your hot water cornbread at its best, store any leftovers in an airtight container at room temperature for up to two days or refrigerate for up to a week.
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 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
Calories: 157kcal | Carbohydrates: 30g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 128mg | Fiber: 4g | Sugar: 2g | Calcium: 4mg | Iron: 1mg
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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
Why is my cornbread falling apart?
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.
How can I prevent the cornbread from being to greasy?
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.
Can I make hot water cornbread without a cast iron skillet?
Absolutely boos. Any heavy skillet will work, but a cast iron is preferred for even heating.
More Cornbread and Corn Favorites
- Corn Fritters
- Jiffy Cornbread
- Honey Cornbread
- Pumpkin Cornbread
- Hoe Cakes
- Corn Pone
- Corn Spoonbread
- Fried Cornbread
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I make hot water cornbread your way….(learned from my grandmother). I do add a tablespoon of butter to my oil to give it a little buttery taste.
How much oil do you put in pan? A costing or half inch or?
Coating not costing
About half an inch should do it
This is my first time making this and I had been craving cornbread. I thought it would be complex. A simple and easy recipe to remember. Pairs perfectly with the chili I made.
I didn’t realize making Hot Water Cornbread was so easy! My grandmother always made it in Arkansas and I just felt she had a special touch so I didn’t even think to try. Thanks Jocelyn!
I grew up in the Chicago area. We ate fried cornmeal mush with butter and syrup. Hot water cornbread is very similar but you don’t have to make loaves and cut slices like mush. Hot water cornbread is easier and faster to make. Love it!
I grew up on this, but Mother called it “pone corn bread” and always used white corn meal. Unfortunately, I didn’t get her recipe before she passed. I’ve spent years looking for a replacement for her recipe. If only she had called it “hot water cornbread”! Thanks so much for the recipe, we really enjoy it, and I think of her every time I make it.
I finally made it and now it’s on it was delicious. Now knowing me I will make it many different ways..thanks..
I’ve had this all my life – just never added sugar to the mix. It’s a favorite and is usually served with red beans, but can go with just about any meal 🙂
I did and it was the best I had in a long time
I declare, this hot water cornbread is plumb larrupin.