If there ever was a recipe that captures true Southern comfort, it’s Hot Water Cornbread. Each golden, crispy patty is a tribute to simplicity and unforgettable flavor, made from everyday ingredients you almost always have on hand. Hot Water Cornbread shines with a crunchy exterior and a tender, fluffy interior, making it an irresistible sidekick for everything from velvety stews to a quick weeknight dinner. Trust me, once you try this classic, you’ll find yourself making it again and again—it’s just that good.
Ingredients You’ll Need
You won’t believe how a few basic pantry staples transform into something so satisfying. Each ingredient plays its part, from the earthy cornmeal foundation to that kiss of melted butter for richness. Here’s what you’ll need—and don’t skip the personalizing tips!
- Cornmeal (1 cup, fine or medium grind): The essence of Hot Water Cornbread; fine grind gives a softer bite, while medium adds rustic crunch.
- Salt (½ teaspoon): Just enough to enhance the corn’s natural sweetness and round out the flavor.
- Sugar (1 teaspoon, optional): A dash for those who like a hint of sweetness in their cornbread—totally up to you!
- Boiling water (¾ to 1 cup): The key to activating the cornmeal and creating that perfectly soft, moldable batter.
- Butter, melted (1 tablespoon): Gives a subtle richness and helps brown those crispy edges just right.
- Vegetable oil for frying: Ensures each patty cooks up extra crisp and delicious—use enough to cover the skillet’s surface.
How to Make Hot Water Cornbread
Step 1: Combine Dry Ingredients
Start by grabbing a medium mixing bowl and add your cornmeal, salt, and sugar (if using). Give everything a quick stir to evenly distribute the seasoning—this way, every bite has a little pop of flavor.
Step 2: Add Boiling Water
Next, carefully pour in ¾ cup of freshly boiled water, stirring as you go. The goal is a thick, scoopable batter that’s soft but still holds together. If it looks too crumbly, add a splash more hot water until it feels just right—the consistency should be similar to soft mashed potatoes.
Step 3: Stir in the Melted Butter
Drizzle in that melted butter and give the batter another good mix. This not only adds flavor but helps the patties crisp up with a hint of golden sweetness. Now, pause and let the mixture rest for five minutes; this lets the cornmeal bloom and makes handling easier.
Step 4: Shape the Patties
Get your hands a little wet (or use a spoon) to form small rounds or oval patties, about two tablespoons each. Don’t worry about making them perfect—part of the charm of Hot Water Cornbread is those slightly rustic, jagged edges that fry up extra crunchy.
Step 5: Fry to Golden Perfection
Pour about a quarter inch of vegetable oil into a heavy skillet and heat over medium until shimmering. Carefully lay each patty in the oil without crowding. Fry for 2-3 minutes per side until gorgeously golden brown and crisp. Transfer each piece onto a plate lined with paper towels to catch any excess oil.
How to Serve Hot Water Cornbread
Garnishes
There’s nothing like a pat of butter melting into the hot, crackling surface. Drizzle with honey if you like a touch of sweetness, or scatter on some chopped green onions or parsley for a flash of color and freshness. Each bite feels like a warm hug.
Side Dishes
Hot Water Cornbread loves company! Serve alongside braised greens, spicy beans, or a hearty stew. The crisp texture is the perfect foil for tender vegetables or saucy mains. It’s also wonderful on a breakfast plate with eggs and a little hot sauce.
Creative Ways to Present
Stack them up high on a platter for family-style sharing, or serve individual pieces with small ramekins of flavored butter (think honey butter or smoked paprika butter). You can even use mini patties as a base for canapés—top with pulled pork, pimento cheese, or roasted veggies for a fun party appetizer.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Hot Water Cornbread in an airtight container once fully cooled. Store at room temperature for up to 1 day, or in the refrigerator for up to 3 days. They’re best fresh but still delicious with a little TLC.
Freezing
Hot Water Cornbread freezes better than you might expect! Arrange cooked, cooled patties in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag, and they’ll keep for up to 2 months. Perfect for pulling out on busy nights.
Reheating
For the crispiest results, reheat in a skillet over medium heat, flipping once until both sides are warmed through and refreshing that lovely crust. Alternatively, pop them in a toaster oven or conventional oven at 350°F for 5-7 minutes. Microwaving works in a pinch, but you’ll lose some crunch.
FAQs
Can I use white or yellow cornmeal?
Absolutely! Both white and yellow cornmeal work beautifully for Hot Water Cornbread. The choice really comes down to your taste preferences and the look you’re going for—yellow cornmeal brings slightly more sweetness and a sunny hue, while white offers a milder flavor.
Why is it called “Hot Water Cornbread”?
The name comes from the unique preparation of the batter: boiling water is mixed directly into the cornmeal, creating a thick, scoopable dough. This old-school technique is what gives Hot Water Cornbread its tender inside and crisp shell.
Can I bake instead of fry?
Traditionally, Hot Water Cornbread is fried for that signature crust, but you can absolutely try baking. Brush patties with oil and bake on a parchment-lined sheet at 425°F for about 12-15 minutes per side. The texture will be a bit different—less crispy, but still tasty.
Is gluten-free cornmeal required?
Cornmeal itself is naturally gluten-free, but if you’re sensitive or allergic, double-check that your brand is processed in a gluten-free facility to avoid any cross-contamination.
Can I add other flavors to the batter?
Definitely! Finely minced jalapenos, scallions, or a scattering of shredded cheese mixed into the batter bring a wonderful twist to classic Hot Water Cornbread. Don’t be afraid to personalize it to your taste!
Final Thoughts
I hope you’re inspired to whip up a batch of Hot Water Cornbread soon. This recipe is the kind of Southern staple that fits any table, any season, and always brings smiles with every bite. Try it once and watch it become a regular in your kitchen—you may never look at cornbread the same way again!
Print
Hot Water Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 pieces
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Description
Hot Water Cornbread is a classic Southern side dish that is quick and easy to make. These crispy cornmeal patties are perfect with butter, honey, or as a delicious accompaniment to beans, greens, or stews.
Ingredients
Dry Ingredients:
- 1 cup cornmeal (fine or medium grind)
- ½ teaspoon salt
- 1 teaspoon sugar (optional)
Wet Ingredients:
- ¾ to 1 cup boiling water
- 1 tablespoon butter, melted
- vegetable oil for frying
Instructions
- Mix Dry Ingredients: In a medium bowl, combine cornmeal, salt, and sugar.
- Add Boiling Water: Carefully pour in boiling water, starting with ¾ cup, and stir until a thick batter forms.
- Incorporate Butter: Add melted butter and mix well. Adjust consistency with more hot water if needed.
- Rest the Batter: Let the batter rest for 5 minutes.
- Fry the Cornbread: Heat oil in a skillet, shape batter into patties, and fry until golden brown and crisp on both sides.
- Serve: Drain on paper towels and serve warm.
Notes
- Best served fresh with butter, honey, or alongside beans, greens, or stews.
- You can use white or yellow cornmeal based on preference.
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