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.
Servings: 8 servings
Calories: 157kcal
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.
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.
Nutrition
Calories: 157kcal | Carbohydrates: 30g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 128mg | Fiber: 4g | Sugar: 2g | Calcium: 4mg | Iron: 1mg