If you’re craving a quick, comforting bite that’s full of golden, crispy goodness, this Hot Water Cornbread Recipe is an absolute must-try. This Southern classic boasts a delightful crisp exterior with a tender, slightly crumbly inside that pairs perfectly with everything from hearty stews to a simple cup of coffee. It’s a no-fuss, all-pleasure recipe that brings a warm, nostalgic taste of home to your table, all made with just a handful of pantry staples and a little love.
Ingredients You’ll Need
These ingredients are straightforward but essential, each adding its own magic to the Hot Water Cornbread Recipe. From the nutty flavor of cornmeal to the pinch of salt that balances the taste, every component plays a key role in creating that perfect fry-up.
- 2 cups cornmeal: The star of the show, giving the bread its distinctive texture and golden color.
- 1 teaspoon salt: Enhances all the flavors and keeps the taste balanced.
- 1 tablespoon sugar (optional): Adds a subtle sweetness that complements savory dishes beautifully.
- 1 1/2 cups boiling water: Instantly cooks the cornmeal, making the batter easy to shape and fry.
- Vegetable oil for frying: Creates that irresistible crispy crust we all love in cornmeal cakes.
How to Make Hot Water Cornbread Recipe
Step 1: Mix the Dry Ingredients
Start with a large bowl and toss in your cornmeal, salt, and sugar if you’re using it. Giving these a good stir upfront ensures the seasoning is evenly distributed, which sets the foundation for every bite to taste just right.
Step 2: Add Boiling Water Gradually
Carefully pour the boiling water into the cornmeal mixture bit by bit. Stir constantly to prevent lumps and keep the batter smooth. You’ll notice it thickening as the hot water cooks the cornmeal, which is key to achieving that perfect texture for frying.
Step 3: Heat the Oil
Pour vegetable oil into a sturdy skillet to about half an inch deep and warm it over medium-high heat. The oil temperature is crucial; too cool, and the cornbread will soak up oil, too hot and the outside will burn before the inside cooks.
Step 4: Shape Your Patties
Once your batter is thick and manageable, portion out and roll into small patties, roughly golf ball size, then flatten slightly. This size ensures they cook evenly and develop a delicious crust all around.
Step 5: Fry Until Golden Brown
Gently place the patties in the hot oil. Fry each side for about 2 to 3 minutes until you see that glorious golden brown crust forming. This is where the magic happens—crispy on the outside and tender on the inside.
Step 6: Drain and Serve
Transfer the fried cornbread to a paper towel-lined plate to soak up any excess oil. This final step keeps them light and crispy, ready for your favorite accompaniments.
How to Serve Hot Water Cornbread Recipe
Garnishes
While it’s delicious all on its own, a pat of melting butter or a drizzle of honey can elevate your hot water cornbread to a new level of comfort. Fresh herbs like chopped chives or parsley can add a pop of color and a subtle freshness.
Side Dishes
This cornbread pairs wonderfully with classic Southern staples—think smoky collard greens, savory beans, or a rich pot of chili. Its crispy texture complements soups and salads nicely, too, adding a satisfying crunch to your meal.
Creative Ways to Present
Try using your Hot Water Cornbread Recipe as a base for mini sandwiches by topping with pulled pork or your favorite barbecue meats. For brunch, serve alongside scrambled eggs and crispy bacon for a soul-warming start to your day.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover cornmeal patties in an airtight container in the refrigerator for up to three days. Keeping them sealed prevents them from drying out and helps maintain their texture.
Freezing
Hot Water Cornbread freezes well too. Arrange the patties on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. They’ll keep for up to a month and thaw quickly when you’re ready to enjoy.
Reheating
For the best taste and crunch, reheat the cornbread in a skillet over medium heat rather than the microwave. This briefly restores that wonderful crispy outer layer while warming the inside beautifully.
FAQs
Can I use cold water instead of boiling water in this recipe?
Boiling water is a crucial part of this Hot Water Cornbread Recipe as it cooks the cornmeal instantly, giving a good texture. Using cold water would result in a gritty and uneven batter.
Is sugar necessary in Hot Water Cornbread?
Adding sugar is optional. It adds a slight sweetness that balances the savory flavors, but you can skip it if you prefer a purely savory cornbread.
What oil is best for frying this cornbread?
Vegetable oil or any neutral oil with a high smoke point works best. It fries the cornbread evenly without imparting extra flavors.
How thick should the patties be?
About half an inch thick is ideal. This ensures the cornbread cooks through without burning on the outside before the center is done.
Can I add other ingredients to the batter?
Absolutely! Some people like adding chopped jalapeños, shredded cheese, or herbs to customize their Hot Water Cornbread Recipe, making it even more flavorful and unique.
Final Thoughts
This Hot Water Cornbread Recipe is one of those simple joys that brightens any meal with effortless crispy goodness and warm, comforting flavor. Whether you’re new to cornbread or a seasoned pro, giving this recipe a try will quickly make it a beloved staple in your kitchen. Grab your skillet and get ready to fry up some happiness!
Print
Hot Water Cornbread Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Bread
- Method: Frying
- Cuisine: Southern American
Description
Hot Water Cornbread is a quick and delicious Southern-style cornbread made by mixing cornmeal with boiling water and frying it to a crispy golden brown. This simple yet flavorful bread is perfect as a side dish with any meal, offering a crunchy exterior and a soft, tender inside. With minimal ingredients and only 15 minutes of preparation and cooking time, it’s an easy recipe to add to your weeknight dinner rotation.
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 (enough for 1/2 inch deep in skillet)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, salt, and sugar if you choose to use it. This builds the base flavor of your cornbread.
- Add Boiling Water: Gradually pour the boiling water into the cornmeal mixture while stirring continuously. Keep mixing until the cornmeal is completely moistened and the texture thickens to a dough-like consistency.
- Heat Oil: Pour vegetable oil into a skillet, filling it to about 1/2 inch depth. Heat the oil over medium-high heat until it’s hot enough for frying—this ensures your cornbread gets crispy and golden.
- Shape Patties: Form the thickened cornmeal dough into small patties roughly the size of a golf ball, flattening them slightly so they cook evenly.
- Fry Cornbread: Carefully place the patties in the hot oil. Fry each side for about 2-3 minutes or until they turn golden brown and develop a crispy crust.
- Drain and Serve: Remove the fried patties from the oil and place them on paper towels to drain any excess oil. Serve warm as a delicious side or snack.
Notes
- You can omit the sugar for a more traditional savory cornbread flavor.
- Adjust the oil temperature as needed to avoid burning or undercooking the patties.
- Serve hot with honey, butter, or alongside soups and stews.
- Ensure oil is hot enough before frying to get the crisp texture.
- Leftovers can be reheated in a skillet for best texture.
