If you’re on the hunt for a soul-warming, crispy treat that brings Southern charm straight to your kitchen, this Hot Water Cornbread Recipe is exactly what you need. It’s a simple yet irresistible dish that combines humble ingredients with a magic cooking technique, resulting in golden, crunchy patties with a tender crumb inside. Whether you’re pairing it with a hearty stew or enjoying it as a snack, this classic Southern favorite offers a delightful mix of texture and flavor that feels like a warm hug on a plate.
Ingredients You’ll Need
Getting the ingredients right is the first step to making perfect hot water cornbread. Each item here is straightforward but essential, contributing to that signature crispy crust and soft, comforting interior that this Hot Water Cornbread Recipe is known for.
- Cornmeal: Use a medium or coarse ground cornmeal to achieve the perfect texture with a slight crunch and corn flavor.
- Salt: Just enough to enhance the natural sweetness and balance the flavors beautifully.
- Sugar: Optional but highly recommended if you like a subtle sweetness that contrasts the savory crust.
- Boiling water: This is the secret that activates the starch in the cornmeal, creating a dough that fries up crispy and light.
- Vegetable oil: For frying, provide enough depth so the cornbread patties cook evenly and develop that crave-worthy golden crust.
How to Make Hot Water Cornbread Recipe
Step 1: Mix the Dry Ingredients
Start by combining the cornmeal, salt, and sugar (if you’re using it) in a large bowl. This blend forms the base of your cornbread, and mixing these dry ingredients thoroughly ensures even seasoning throughout every bite.
Step 2: Add Boiling Water
Slowly pour in the boiling water, stirring constantly. The heat of the water cooks the cornmeal slightly, thickening the mixture into a soft dough — this step is crucial because it sets the stage for that perfect crispy exterior.
Step 3: Heat Your Oil
Prepare a skillet by heating vegetable oil over medium-high heat until it’s about half an inch deep. The oil needs to be hot enough to sizzle but not so hot that it burns the cornbread before the inside cooks through.
Step 4: Shape and Fry the Patties
Take small handfuls of the dough and form them into patties roughly the size of a golf ball. Carefully place each patty in the hot oil. Fry them for about 2 to 3 minutes on each side until they turn a gorgeous golden brown and the outside is crisp to perfection.
Step 5: Drain and Serve
Remove the patties from the oil using a slotted spoon and let them drain on paper towels to get rid of excess oil. Serve warm to enjoy that delightful crunch and tender center at their best.
How to Serve Hot Water Cornbread Recipe
Garnishes
While Hot Water Cornbread shines all on its own, adding a pat of melting butter over the hot patties can take it to another level of comfort food bliss. For a touch of freshness, try a sprinkle of chopped green onions or a drizzle of honey for a sweet-savory twist.
Side Dishes
This cornbread pairs beautifully with rich, hearty dishes like collard greens, black-eyed peas, or slow-cooked greens—and it’s especially fantastic alongside a bowl of smoky chili or a plate of fried chicken. The crispiness cuts through heavier dishes while adding a pleasant corn flavor.
Creative Ways to Present
Try cutting the cornbread patties into wedges and serving them as a base for chili or pulled pork sliders. Or stack them with savory toppings like pimento cheese or avocado and tomato slices to create a unique appetizer or casual snack that’s bound to impress friends and family.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Hot Water Cornbread Recipe patties in an airtight container in the refrigerator for up to 2 days. To retain a bit of their crispness, avoid stacking them directly on top of each other without parchment paper in between.
Freezing
For longer storage, freeze individual patties wrapped tightly in plastic wrap and placed in a freezer-safe bag. Frozen cornbread can last up to a month and makes a quick snack when reheated.
Reheating
Reheat leftover or frozen patties in a hot skillet with a small amount of oil to bring back that lovely crispness. Microwaving can make them a bit soggy, so pan-frying is the best method to restore their freshly made texture.
FAQs
Can I use finely ground cornmeal instead of medium or coarse for this Hot Water Cornbread Recipe?
Yes, but the texture will be different. Finely ground cornmeal will produce a softer, less crunchy cornbread than traditional versions, which typically have a bit of grit from medium or coarse cornmeal that’s part of their charm.
Is the sugar necessary in this recipe?
Sugar is optional and depends on your taste preferences. Adding it enhances the natural sweetness of the cornmeal, balancing the salty and savory notes beautifully, but you can leave it out for a more traditional, savory cornbread.
What oil is best for frying Hot Water Cornbread?
Vegetable oil works great because it has a high smoke point and neutral flavor, but you can also use peanut or canola oil. The key is using an oil that can get hot enough to fry without imparting unwanted flavors.
Can I make this gluten-free?
Absolutely! Cornmeal itself is naturally gluten-free, so using it as the main ingredient makes this Hot Water Cornbread Recipe a safe and tasty option for gluten-sensitive folks, as long as your cornmeal brand isn’t cross-contaminated.
How do I know when the oil is hot enough for frying?
One quick way to test is by dropping a small bit of the cornbread batter into the oil. It should sizzle immediately and float to the surface, turning golden brown fairly quickly. If it browns too fast, reduce the heat slightly.
Final Thoughts
This Hot Water Cornbread Recipe is truly a gem, combining simplicity and deep Southern flavors that make every bite special. Once you give it a try, it will likely become your go-to comfort side or snack whenever you want something crispy, warm, and deeply satisfying. I can’t wait for you to experience that lovely crunch and tender yet hearty center—it’s exactly the kind of dish that makes kitchen time feel like home.
Print
Hot Water Cornbread Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Description
Hot Water Cornbread is a quick and easy Southern classic made by mixing cornmeal with boiling water and then frying it until golden and crispy. Perfectly crunchy on the outside and soft inside, these cornmeal patties make a delicious side or snack that comes together in just 15 minutes.
Ingredients
Dry Ingredients
- 2 cups cornmeal
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
Wet Ingredients
- 1 1/2 cups boiling water
For Frying
- Vegetable oil for frying (enough to fill skillet 1/2 inch deep)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, salt, and sugar if you are using it, evenly distributing all the dry ingredients.
- Add Boiling Water: Carefully and gradually pour the boiling water into the cornmeal mixture while stirring continuously until everything is fully moistened and the mixture becomes thick and dough-like.
- Heat Oil: Pour vegetable oil into a skillet to about 1/2 inch depth and heat it over medium-high heat until it’s hot enough to fry the cornmeal patties.
- Form Patties: Shape the thick cornmeal mixture into small patties roughly the size of golf balls, flattening them slightly.
- Fry Patties: Carefully add the patties to the hot oil and fry each side for about 2 to 3 minutes until they turn golden brown and have a crispy exterior.
- Drain and Serve: Remove the fried patties from the oil and place them on paper towels to drain any excess oil before serving.
Notes
- You can omit the sugar for a more savory version.
- Ensure the oil is hot enough to prevent the patties from absorbing too much oil.
- These cornmeal patties are best enjoyed fresh and hot.
- Serve with butter, honey, or your favorite savory toppings.
