Hot Water Cornbread Recipe

We Southerners do “fried” cornbread several ways. My mama always made what she called “Fried Cornbread” which was a most delicious cornbread made with cornmeal and buttermilk that you simply fried. It was a constant alongside homemade vegetable soup and often made an appearance beside chili too. It’s also great to pile some greens or beans right on top of. This is another variation, which produces a little bit lighter textured bread. Now, there are 100 different ways to do this. Some recipes call for you to make a thick dough and form it in your hands before frying. I think this method with a pourable batter easier, neater, and I like the crispy exterior better.

The recipe calls for self-rising cornmeal. That’s what my mama has always used, so that’s what I use. However I realize it’s not readily available across the country (and dare I say world), so I’ve added a note to the recipe on how to make your own. Y’all enjoy!

1. 1 cup fine ground cornmeal (yellow or white)
2. ½ teaspoon kosher salt.
3. ½ cup + 2-4 Tablespoons boiling water (may need more or less)
4. 2 tablespoons unsalted butter, melted.

Hot Water Cornbread

Prep: 5min

Total: 15min

Yield: 12

Ingredients:

• 2 cups self-rising cornmeal
• 1 1/2 to 2 cups boiling water
• vegetable oil for frying

Instruction:

1. Pour about 1/2 inch of oil into a heavy-bottomed skillet. Heat the oil to about 350° or until glistening but not smoking. In a large thick plastic or metal bowl combine the self-rising corn meal with about 1 1/2 cups of boiling water. Carefully stir to combine. The batter should be pourable. Add additional water until you reach the consistency of thick pancake batter. Different corn meals will require different amounts of water. Start with less and add more if you need it.
2. Once the oil is hot, pour about 1/4 cup of the batter into the oil. Cook 3 to 5 minutes or until brown around the edges then carefully flip over and cook an additional 3 to 4 minutes. Work in batches, adding additional oil if necessary. Drain the cornbread on a plate lined with paper towels. Serve warm.

The BEST Southern Hot Water Cornbread Recipe

Crisp, perfectly crunchy, easy to make and absolutely irresistible, this Hot Water Cornbread, very different from these delicious corn muffins or Mexican cornbread in texture, is the best and easiest way to have cornbread on your dining room table in mere minutes.

Prep: 5min

Total: 15min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 157 kcal, Carbohydrate 30 g, Protein 4 g, Fat 2 g, Saturated Fat 1 g, Sodium 295 mg, Fiber 4 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 2 cups yellow cornmeal
• 2 tsp granulated sugar
• 1 tsp salt (can go up more if you want more for taste)
• 1 2/3-2 cups boiling water
• vegetable oil for frying

Instruction:

1. Add cornmeal, sugar, salt and boiling water to a medium sized bowl and whisk until combined.
2. Add oil to 10 inch cast iron skillet and heat over medium high heat until temperature reaches 375.
3. Drop 2 tablespoons of batter into oil and fry on both sides until golden brown then drain.

Hot Water Cornbread

This Hot Water Cornbread calls for minimal ingredients and comes together in just a few minutes! Quick, easy and tasty, it’s the perfect accompaniment to any southern-style meal!

Prep: 10min

Total: 15min

Yield: 4

Ingredients:

• 1 1/2 cup yellow cornmeal
• 1/2 cup self rising flour
• 2 tbsp granulated sugar
• 1 1/2 cup boiling hot water
• 3/4 cup vegetable oil

Instruction:

1. Pour the vegetable oil into a medium sized skillet (I use my cast iron).
2. Heat the oil over medium heat.
3. Combine the cornmeal, self rising flour, and sugar in a medium sized bowl.
4. Sift or whisk until everything is well combined.
5. Next, pour in the hot water, and mix.
6. Form the mixture into patties.
7. Fry the patties for about 1 to 2 minutes on each side.
8. Remove from the oil, and and place on paper towel lined plate.
9. Let cool.
10. Serve & enjoy!

Easy Hot Water Cornbread

Light and fluffy on the inside with a crispy, crunchy exterior, this easy Hot Water Cornbread recipe is a classic southern treat!

Prep: 5min

Total: 15min

Yield: 5

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 244 kcal, Carbohydrate 46 g, Protein 6 g, Fat 4 g, Saturated Fat 1 g, Sodium 468 mg, Fiber 6 g, Sugar 1 g

Ingredients:

• 2 cups cornmeal ((white or yellow, fine or medium grind))
• 1 teaspoon salt
• 1 ⅔ cups boiling water ((more if needed))
• Peanut or vegetable oil, for frying ((to a depth of 1/2-inch))

Instruction:

1. Place a 10 or 12-inch skillet (preferably cast iron) over medium high heat. Add oil to an approximate depth of 1/2-inch. Let the oil heat while mixing the cornbread.
2. In a medium mixing bowl, add the cornmeal and salt. Stir together.
3. Gradually stir in the boiling water.
4. Mix well forming a dough with a thick, wet consistency. Add more water if needed to attain the correct consistency.
5. When the oil is sufficiently heated (about 375 degrees F), form small patties of dough.
6. Carefully lower the patties into the hot oil.
7. Cook for about 5 to 6 minutes or until a medium golden brown color.
8. Turn and cook on the second side until well browned.
9. Remove from the oil and drain on a rack or a plate lined with paper towels.
10. Makes about 10 pieces of cornbread. Serve warm or at room temperature.

Hot Water Cornbread