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They’re Lovin’ It! Here’s what They’re Sayin’:
“This was a hit when I made it! Super easy too! Thanks so much for sharing!”
—KECHI
The Lowdown of This Hot Water Cornbread
Hot water cornbread reminds me of home. Fried up in a cast iron skillet and served up with some collard greens and pinto beans is how I used to enjoy it. If you’ve never had it before, it’s like a cornbread fritter that’s fried until crispy.
With just 4 ingredients you probably already have in your pantry, this recipe really may become your staple bread because its so easy to pull together.
What is Hot Water Cornbread?
Hot water cornbread is a traditional southern side dish where you mix together some cornmeal, salt, sugar, and boiling hot water before shaping and frying them up. They are crispy, golden, and go with just about anything.
This type of cornbread is different from regular cornbread because it doesn’t have milk or eggs plus it’s fried on the stove instead of baked.
Ingredients You’ll Need to Make Hot Water Cornbread
- Cornmeal: I prefer yellow cornmeal especially from Martha White. It was my big mama’s fave brand.
- Sugar: We add just a little to balance the savory flavors.
- Salt: This brings out the corn flavor.
- Boiling Water: This binds everything and creates the tender texture making the cornmeal softer.
- Vegetable Oil: You can use any neutral-flavored oil you like here. Just make sure it is one that can stand the heat. Just don’t use strong-flavored oils like olive oil.
How to Make Hot Water Cornbread
The BEST Southern Hot Water Cornbread Recipe
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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
Nutrition
Expert Tips for Making the Best Hot Water Cornbread
- Adjust as Needed: You can add or subtract 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 more.
- 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.
Recipe Substitutions & Additions
- Cornmeal: Swap the yellow cornmeal for white cornmeal. You will get a slightly different flavor and color.
- Make it cheesy: Mix in finely grated cheese like cheddar for a creamier texture.
- Spice it up!: I will sometimes throw in a little spice like cayenne pepper or smoked paprika for a bit of gentle heat.
- Cook in bacon grease: We southerners love some bacon grease if you wanna get real country, replace the oil with 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. Leave it out if you want straight up savory cornbread.
What to Serve with Hot Water Cornbread
- Greens: These are super classics for reals. 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.
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.
Frequently asked questions
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 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)!!
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Superb!! So delicious- The recipe is on point- I butter them while in the skillet! Served with mustard and turnips greens on top!! Yummy!
Recipe many years ago from my grandmother (born in Knoxville, TN): I still make with white corn meal (has a more popcorn-like taste) and salt and scalding water, mixed to a fairly thick paste. Form patties as soon as barely cool enough to handle. Fry immediately in about 1/2 inch of peanut oil until golden brown, turning to brown on both sides.
My favorite corn meal is White Lily. Even my hillbilly friends in TN claim I make the best cornbread. I’m going to use this recipe to make some hot water cornbread.
Hot water cornbread was good and I had it with cabbage thanks
Thank you for sharing. I never use sugar for this but a dash always makes everything better. Looking forward to your collard recipe. Like your Big Mama, my Papaw always had collards fresh for picking year round.
Excellent I made this last night to go with my smothered cabbage and smoked sausage. Although it was a lot for my husband and I, I’ll cook the rest today. I used yellow Aunt Jemima Thanks so much
Awesome recipe just like my granny and my mom use to make. I already have my Mustard and Turnip greens ready yum yum!
My cornbread isn’t done in the middle!
I don’t care for sweet cornbread and my Grandmother never made it with sugar either. Other than that this is the recipe I use.
I eat mine with real salted butter. It’s good too.
I agree about the sugar Is it possible to make this ahead of time? I am making it for 25 people and don’t want to be in the kitchen frying when guests arrive.
My mother made these. She didn’t put sugar in them and she fried them in bacon fat then served them with turnip greens. I love them!! I’m going to make me some this weekend.
FINALLY!!!!!
HOW MY MAMA MADE HOT WATER CORNBREAD!!!!
Thank You, Sabrinadk