Hot Water Cornbread Recipe
Hot Water Cornbread is an old-school recipe that fries cornbread to a crisp, golden brown. Made with just five simple ingredients, this easy southern dish is perfect for serving alongside your favorite comfort foods.
For more delicious cornbread recipes, try my Jalapeno Cheddar Cornbread and Fluffy and Moist Sweet Potato Cornbread next!
Hot water cornbread is one of those old-school recipes that has been passed down for generations, especially in Black families from the South. I like to add a touch of sugar, for a little sweetness that balances the savory flavors of soul food meals.
There’s nothing fancy about it, but that’s the beauty—simple ingredients come together to create these crispy, golden cakes with fluffy centers. I love how easy it is to whip this up when I need something quick to go with my favorite dishes. Whether you’re serving it alongside collard greens, rice, or beans, these cornbread patties are the perfect complement to any Southern meal.
Why you will love Hot Water Cornbread:
- Quick & Easy! You can have this on the table in just 30 minutes.
- Classic Southern Side Dish! It tastes so good with everything from collard greens to beans and rice.
- Crispy & Golden! Each bite has a perfect balance of crunchy edges and a soft, fluffy center.
What is Hot Water Cornbread?
Hot water cornbread combines cornmeal, salt, and butter (or animal fat) with boiling water to create a traditional fried cornbread. You fry the patties until they turn golden and crispy, with a tender, fluffy center. It’s a classic Southern side dish that pairs well with soul food.
What is the difference between hot water cornbread and regular cornbread?
Hot water cornbread is thicker and fried, with a crunchy exterior. Regular cornbread uses cold water or milk and bakes in the oven, which creates a softer texture. The frying gives hot water cornbread its signature crispiness.
Ingredients for Hot Water Cornbread Recipe
To make old school hot water cornbread, you will need the following ingredients:
- Cornmeal: Depending on the flavor you prefer, opt for yellow or white cornmeal. Yellow cornmeal has a slightly sweeter, earthier taste, while white cornmeal is milder. Both work great in this recipe and create the classic texture we’re after.
- Sugar: This is an optional ingredient, but I highly recommend adding a touch of sugar for a hint of sweetness. It balances the savory elements of the cornbread.
- Kosher Salt: A little salt enhances the overall flavor, bringing out the natural sweetness of the cornmeal.
- Boiling Water: Boiling water is key to forming the dough. The heat helps soften the cornmeal, creating the thick, sturdy texture needed for frying. You may need to add an extra 2-4 tablespoons depending on the consistency of your dough.
- Butter: Melted unsalted butter adds richness to the cornbread, giving it a tender interior and a buttery flavor that complements the crispy exterior.
How to Make Hot Water Cornbread
I combine the cornmeal, sugar, and salt in a medium-sized bowl until it’s mixed thoroughly.
Next, I heat up about 1 cup of water until it’s boiling.
You won’t need all the water, but having extra ensures you get the right texture. Once it’s at a full boil, I slowly pour just over half of the water into the cornmeal mixture, stirring as I go.
The goal here is to create a soft dough that sticks to the bowl, so I add the water a little at a time until the dough is just right. Be careful not to overdo it!
I mix in the melted butter once the dough forms, ensuring everything is fully incorporated. Then, I let the dough rest for about 7-10 minutes.
While it’s resting, I heat up about ½ inch of vegetable oil in my cast iron skillet over medium heat, aiming for 350°F.
Once the oil is hot, I shape the dough into round patties, each about ½ inch thick. I usually end up with around 4 pieces.
I carefully place the patties into the skillet and fry them for 2-3 minutes per side, or until they’re a beautiful golden brown.
When they’re done, I transfer the hot water cornbread to a cooling rack or a paper towel-lined plate to drain off any excess oil.
And that’s it—time to dig in and enjoy!
Tips and Variations for Hot Water Cornbread
- Use a cast iron skillet. It retains heat well and ensures even frying for a perfect golden brown crust.
- Add buttermilk. Replacing some of the boiling water with buttermilk gives a creamier, tangier flavor.
- Make it spicy. A pinch of cayenne pepper or chopped jalapeños adds a nice kick to the cornbread.
- Substitute fats. Bacon grease or lard gives a smoky, traditional flavor that pairs well with Southern dishes.
- Experiment with herbs. Fresh herbs like chives or thyme can add a subtle twist to complement savory meals.
What to Serve with Hot Water Cornbread
Hot water cornbread pairs perfectly with classic Southern sides like collard greens, Green Gumbo, white rice, and butter beans. It’s also great for soaking up hearty dishes like soup or chili. The crispy texture complements the richness of these comfort foods.
Storage
Store leftover hot water cornbread in an airtight container at room temperature for up to 2 days. For longer storage, store them in the fridge for up to 1 week.
Frequently Asked Questions
Thanks for taking the time to try this Hot Water Cornbread recipe. If you love it, let me know on Instagram or Facebook!
More delicious side dishes you’ll love
- The Best Candied Sweet Potatoes on the Stovetop
- Addictingly Delicious Hot Corn Dip
- Best Deviled Eggs Recipe aka Angel Eggs
- Garlic and Herb Mashed Red Potatoes
Ingredients
- 1 cup Cornmeal yellow or white
- 1 tablespoon Sugar optional but recommended
- ½ teaspoon Kosher salt
- ½ cup Boiling water may need 2-4 more tablespoons
- 2 tablespoons Butter melted (unsalted butter)
Instructions
- Add the cornmeal, salt, and sugar to a medium bowl and mix them until fully incorporated.
- Now heat up about 1 cup of water until it is boiling. You will only use a little over half of this water. Make sure that the water is boiling so that your cornmeal gets the proper texture you need.
- Once the water comes to a boil, gently begin pouring a little bit at a time into the bowl with the cornmeal. Stir the water in as you pour it. Once the cornmeal and water form a soft dough that is stiff enough to stick to the bowl, that’s when you know you’ve added enough water.
- Be careful not to add too much water. Now add the melted butter into the cornmeal and mix it in until fully combined. Set the dough aside and let it rest for about 7-10 minutes.
- While the dough is resting, heat up about ½ inch of vegetable oil in a cast iron skillet over medium heat until it reaches 350°.
- Once the oil is hot, form the cornmeal dough into round patties that are about ½ inch thick. You should be able to make about 4 pieces of cornbread.
- Gently add the patties to the oil and fry them on each side for 2-3 minutes, or until they are golden brown.
- Once the hot water cornbread is done, remove them from the grease and place them on a cooling rack or a bed of paper towels to drain the excess grease. And enjoy!
