Golden, crispy, and irresistibly comforting, Hot Water Cornbread is the kind of Southern classic that just begs to be shared. With its crunchy exterior and tender, almost creamy interior, it delivers big flavor with just a handful of pantry staples. Whether you’ve tasted this gem at a family reunion or you’re about to fall in love with it for the first time, Hot Water Cornbread is a side dish that truly celebrates simple ingredients and timeless technique.
Ingredients You’ll Need
There’s real beauty in the simplicity of Hot Water Cornbread. Every ingredient brings something special to the table, turning everyday staples into something memorable and delicious. Here’s what you’ll need and why each one matters:
- Cornmeal: Fine-ground cornmeal gives these patties their classic texture and signature corn flavor; yellow or white both work well.
- Salt: Just a pinch brings out the savory notes and keeps the cornbread from tasting flat.
- Sugar (optional): Adds a gentle sweetness that balances the corn and toasty, fried flavor; feel free to skip if you’re a cornbread purist.
- Butter: A dab of butter enriches the batter and helps create a moist, rich interior.
- Boiling Water: The star of the show! Hot water creates a uniquely tender texture and helps meld all the flavors together.
- Vegetable Oil: Essential for shallow frying, giving your Hot Water Cornbread that glorious crispy crust.
How to Make Hot Water Cornbread
Step 1: Mix the Dry Ingredients
Grab a medium mixing bowl and combine your cornmeal, salt, and, if you prefer, a touch of sugar. Stir everything together with a spoon or fork to make sure the salt and sugar are evenly dispersed throughout the cornmeal. This gentle blend sets the stage for ultra-flavorful cornbread.
Step 2: Add the Butter and Boiling Water
Drop in the butter, then carefully pour in the boiling water while stirring constantly. The heat from the water will melt the butter and start to transform the dry mix into a shaggy, sticky batter. If the mixture feels dry, splash in just a little more hot water—a thick, moist consistency is what you’re after.
Step 3: Let the Batter Rest
Let your batter sit for about 5 minutes. This quick rest allows the cornmeal to hydrate fully and the flavors to meld, making the patties easier to form and fry. You’ll notice the batter thickens up a bit as it sits—that’s your cue it’s ready to shape.
Step 4: Shape the Patties
With damp hands or a spoon, scoop up small portions of batter and gently shape them into flat, round patties about 2–3 inches wide. Don’t stress about making them perfect—Hot Water Cornbread is meant to look rustic and homemade.
Step 5: Fry to Crispy Perfection
In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Once hot, carefully add the patties, making sure not to overcrowd the pan. Fry each one for 2–3 minutes per side, or until both sides are deeply golden brown and crispy. Remove with a slotted spatula and set them on a plate lined with paper towels to drain excess oil.
How to Serve Hot Water Cornbread
Garnishes
To really make your Hot Water Cornbread pop, top it with a pat of butter just as it comes out of the skillet. For a spicy kick, sprinkle with a bit of cayenne or smoked paprika. A drizzle of honey or a spoonful of homemade jam adds a sweet touch that’s out of this world.
Side Dishes
Hot Water Cornbread is most at home next to hearty, comforting sides. Serve it with a bowl of pinto beans or collard greens, or pile the patties alongside a juicy plate of fried chicken. A tangy slaw or some sautéed okra brings balance and color to the table.
Creative Ways to Present
Think beyond traditional! Stack the patties for a rustic tower, cut them into fun wedges for dipping, or tuck them into a basket lined with a bright cloth for a picnic-worthy look. You can even use Hot Water Cornbread in place of sandwich bread for sliders or mini pulled pork sandwiches.
Make Ahead and Storage
Storing Leftovers
If you have any Hot Water Cornbread left (which is a big “if”), let the patties cool completely and store them in an airtight container in the refrigerator for up to three days. Keep them in a single layer or separate layers with parchment so they stay as crisp as possible.
Freezing
These patties freeze surprisingly well! Wrap each one individually in plastic wrap, then pop them all into a freezer bag. They’ll keep for about two months. Just thaw in the fridge before reheating if you want a quick, savory snack on hand.
Reheating
To bring Hot Water Cornbread back to life, reheat on a baking sheet in a 350°F oven for 8–10 minutes, or until hot and crispy. Avoid microwaving unless you’re in a real hurry, as it tends to make the cornbread soft instead of crisp.
FAQs
Can I use self-rising cornmeal instead of regular cornmeal?
Absolutely! If you use self-rising cornmeal, you can skip the added salt—just keep in mind your patties might be a bit fluffier, but still delicious and full of that classic Hot Water Cornbread charm.
Is it possible to bake Hot Water Cornbread instead of frying?
While frying creates that unbeatable crispy exterior, you can bake the patties on a well-oiled, preheated baking sheet at 425°F for about 10–12 minutes per side. They’ll be a tad lighter but still tasty.
What’s the best way to keep the cornbread from falling apart in the skillet?
The key is to get the batter just moist enough so it holds together when shaped—let it rest for a few minutes before forming into patties, and be gentle when transferring them to the hot oil.
Can I add other ingredients to the batter?
Certainly! Try folding in finely chopped fresh herbs, green onions, a sprinkle of pepper, or even shredded cheddar for a fun twist on traditional Hot Water Cornbread.
What should I do if the batter is too thick or too runny?
If the batter is too thick, add a splash more hot water until it’s moist but still shapeable. If it’s too runny, stir in a spoonful of extra cornmeal and let it sit for a minute to thicken up.
Final Thoughts
Hot Water Cornbread is the sort of recipe every home cook should have in their back pocket. Whether you serve it at a big Sunday dinner or sneak a warm patty for a midnight snack, you’ll make a memory every time. Give it a try—your table (and your taste buds) will thank you!
Print
Hot Water Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 patties
- 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, golden brown cornbread patties are delicious served alongside your favorite comfort foods.
Ingredients
Cornbread Patties:
- 1 cup cornmeal (preferably fine-ground)
- 1/2 teaspoon salt
- 1 teaspoon sugar (optional)
- 1 tablespoon butter
- 3/4 cup boiling water (more as needed)
- vegetable oil for frying
Instructions
- Prepare the Batter: In a medium bowl, combine the cornmeal, salt, and sugar if using. Add the butter and carefully pour in the boiling water while stirring with a spoon until a thick, smooth batter forms.
- Rest the Batter: Let the batter rest for 5 minutes.
- Heat the Oil: Meanwhile, heat about 1/4 inch of vegetable oil in a skillet over medium heat.
- Shape and Fry: Using wet hands or a spoon, shape the batter into small patties, about 2–3 inches wide. Fry for 2–3 minutes per side, or until golden brown and crispy.
- Serve: Remove from the oil and drain on a paper towel-lined plate. Serve hot.
Notes
- For extra flavor, stir in a tablespoon of finely chopped onions or green onions into the batter.
- You can also use white cornmeal if preferred.
Nutrition
- Serving Size: 1 patty
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
