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
Scale
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.
