Description
A true Southern classic, Hot Water Cornbread is golden, crispy on the outside, and tender on the inside — made simply with cornmeal, boiling water, and a pinch of salt. It’s the kind of cornbread that pairs perfectly with collard greens, beans, or fried catfish. Made the old-fashioned way, this recipe delivers that unmistakable taste of Southern comfort with every bite.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 patties
Ingredients
- 2 cups fine yellow cornmeal
- 1 teaspoon salt
- 1 tablespoon sugar (optional for a hint of sweetness)
- 1½ cups boiling water (adjust as needed)
- 2 tablespoons butter or bacon drippings (melted, optional for richness)
- Vegetable oil or shortening, for frying
Directions
- Heat the water:
Bring water to a boil in a kettle or saucepan. Keep it hot while you prepare the dry ingredients. - Mix the dry ingredients:
In a medium mixing bowl, whisk together the cornmeal, salt, and sugar (if using). - Add hot water:
Slowly pour in the boiling water, stirring continuously until the mixture forms a thick, smooth batter. The texture should be soft and scoopable — not runny. Stir in melted butter or bacon drippings for extra flavor, if desired. - Shape the patties:
Once cool enough to handle, scoop about ¼ cup of batter and shape it into small patties or oval cakes using your hands or a spoon. - Heat the oil:
Pour about ½ inch of oil into a heavy skillet (cast iron works best) and heat over medium-high until shimmering. - Fry the cornbread:
Carefully place the patties into the hot oil. Fry 2–3 minutes per side, or until golden brown and crisp around the edges. Adjust heat as needed to avoid burning. - Drain and serve:
Remove and drain on paper towels. Serve warm and fresh — best enjoyed right out of the skillet!
Chef’s Tips
- Consistency matters: Add more boiling water, one tablespoon at a time, if the mixture is too dry.
- For extra crunch: Use fine stone-ground cornmeal and fry in cast iron.
- Flavor twist: Mix in a pinch of garlic powder or chopped green onions for a savory kick.
Serving Suggestions
Serve hot alongside:
- Collard greens or turnip greens
- Red beans and rice
- Fried catfish or smothered pork chops
- A drizzle of honey or sorghum syrup for a sweet finish