This Southern Hot Water Cornbread is such a treat with its denser, more savory flavor. Unlike other cornbread recipes, this one highlights the corn and is deliciously fried.
For more scrumptious sides to serve with it, try our savory bacon green beans and garlic mashed potatoes.
Table Of Contents
Hot Water Cornbread Recipe Details
This Hot Water Cornbread is so tasty. I love its flavor, versatility, and simplicity. You can’t go wrong with this recipe!
- TASTE: This Hot Water Cornbread isn’t too sweet and the corn flavor is front and center. A little salt sets it off perfectly.
- TEXTURE: Dense, moist, and textured with cornmeal, this cornbread is filling and delicious. And frying it gives the outside a tasty crust.
- TIME: Because the cornbread is fried, you can make it in just 10 minutes.
- EASE: This recipe only uses 5 simple ingredients, and you can make it ahead of time for convenience.
What You’ll Need
Ingredient Notes
- Cornmeal- This cornbread is not as sweet as others, so this ingredient is really important. The texture and flavor it adds makes this cornbread so good.
- Hot water- This is the only liquid in this recipe so it’s in charge of binding all the dry ingredients together. Traditionally, the water is boiling hot for easier frying.
- Salt- This sets off the natural sweetness of the corn and balances the cornbread for the best flavor.
How to Make Hot Water Cornbread
- Mix the dry ingredients. In a medium-sized bowl, add the cornmeal, salt, and sugar and mix together.
- Add in the hot water. Pour the boiling water into the bowl and mix until the batter is combined.
- Heat the oil. In a heavy-bottomed pot or pan, pour in about 2 inches of corn oil for frying and heat it to 375 degrees Fahrenheit.
- Shape the cornbread patties. Take about 2 tablespoons’ worth of batter and form it into flat patties. Do this with all the batter.
- Fry the cornbread. Fry each patty for 5 minutes, turning once about halfway through. They should have a golden-brown crust when they are done. Serve this hot water cornbread warm.
Pro Tip: Use a measuring spoon to accurately gather the batter into patties. This will ensure your cornbread is consistent in size and also not too big or small to avoid burning or raw insides.
Recipe Tips
- Use a fine grain cornmeal- If you use a coarser cornmeal, it will make the cornbread too gritty. Finer grinds also give the cornbread a lighter texture.
- Make sure the water is hot- Because these batter patties are going into hot fry oil, this will reduce the spitting when they’re put in, and also keep the oil temperature from dropping.
- Adjust the amount of water if needed- If your cornbread batter is too dry, add a little more hot water as needed. You want to be able to form the batter with your hands.
- Keep the temperature of the fry oil consistent- Use a thermometer to make sure the oil stays at 375 degrees Fahrenheit. It can drop when adding the cornbread in, so keep an eye on it.
Add-ins and Substitutions
- Add corn kernals- For little touches of sweetness, add kernels of fresh or frozen corn to the batter before frying.
- Substitute some flour- For fluffier cornbread, add some self-rising flour to the batter. This may increase its stickiness, so adjust your water as needed.
- Give it some heat- Make this Hot Water Cornbread a little spicy by adding some chopped green chiles.
- Add bacon- Crumble up some bacon and add it to the batter for a savory and delicious side dish.
FAQs
This Hot Water Cornbread is very different from the other cornbread recipes that are out there, which are known as “northern” cornbread. Those recipes are sweeter and lighter, using egg and milk to give it a cakey texture. This cornbread is more traditionally “southern” in that it uses little sugar, so you can really taste the delicious cornmeal, and it’s fried.
This Hot Water Cornbread recipe is not made with flour so it is gluten-free, as well as dairy-free. This dish is great for someone with food allergies.
Serving Suggestions
This Hot Water Cornbread is so versatile, you can really serve it with any meal. Here are some flavorful ideas.
- Meats: This recipe makes a great side dish to Chipotle Chicken Thighs, Juicy Air Fryer Pork Chops (VIDEO), and Brown Rice Jambalaya with Chicken and Shrimp.
- Sauces/Toppings: This cornbread is so tasty topped with butter, maple syrup, and honey. Or smother it in Sausage Gravy.
- Sides: Serve it alongside sides like Super Creamy Mashed Potatoes, Bacon Green Bean Salad, and Baked Acorn Squash with Brown Sugar and Butter.
- Stews: Hot Water Cornbread is so good with Easy Beef Chili and Braised Beef Stew.
Make This Hot Water Cornbread in Advance
Make ahead: This delicious Hot Water Cornbread can be kept at room temperature in an airtight container or wrapped in plastic wrap for about 2 days if you want to make it ahead of time.
Storing: Store any cooled leftovers in the refrigerator in an airtight container for about a week.
Freeze: You can freeze this cornbread once it has cooled. Place it in a freezer-safe container or ziplock bag and it will last for up to 3 months.
More Tasty Side Dishes!
Full Recipe Instructions
Hot Water Cornbread
Ingredients
- 1 cup cornmeal fine
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 3/4 cup boiling water
- Corn oil for frying
Instructions
- Pour about 2 inches of corn oil into a heavy-bottomed pot or pan and bring the heat to about 375 degrees Fahrenheit. You want to measure the temperature of the oil using an instant-read thermometer.
- Now begin shaping the cornmeal mixture into flat patties. You’ll need about 2 tablespoons of the cornmeal mixture for each patty. 
- Fry each cornbread patty for about 5 minutes, making sure to turn once. This will give them an even golden crust.  Serve warm with a little bit of butter, honey, or syrup. 
Notes
- Add corn kernals- For little touches of sweetness, add kernels of fresh or frozen corn to the batter before frying.
- Substitute some flour- For fluffier cornbread, add some self-rising flour to the batter. This may increase its stickiness, so adjust your water as needed.
- Give it some heat- Make this Hot Water Cornbread a little spicy by adding some chopped green chiles.
- Add bacon- Crumble up some bacon and add it to the batter for a savory and delicious side dish.
Nutrition
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Pat says
I love hot water cornbread, but thought it was so hard to make…not at all the case. I finwly chopped a jalepeno and green onion, fried ’em in bacon grease, just finished 4 and could easily clean off the platter! They were amazing!
Dina says
Wow that sounds amazing Patty! I will have to try your version! Glad you enjoyed the recipe.
Sybil Barkley says
Going to make them soon!
Dina says
I hope you enjoy the recipe!
Dan Haller says
At last, my Mother’s hot water cornbread! She used white cornmeal for everything,( but no sugar) It’s a little bit finer, I think. I’m 72 so Mother learned about 1940, from her mother born just before 1900. Red beans were the “must have” go with.
M says
A suggestion would be to correct the portion of step one that says, “Then four and 3/4 cup of boiling water” to “Then pour/add the 3/4 cup of boiling water” so as not to confuse people and have them wasting anything. Just a thought
simplyhomecooked says
Thank you for catching that typo. I just fixed it 🙂
Jacqueline Cross says
Four and 3/4 water???
simplyhomecooked says
Yes, this recipe calls for 3/4 water 🙂