If you know, you know. Hot water cornbread is that simple, old-school side that doesn’t need anything extra to be good. Just cornmeal, hot water, and a hot skillet getting you those crispy edges every time. Growing up around Southern cooking and sharing over 1,000 recipes online, I’m big on keeping things easy but still full of flavor, and this one delivers without doing the most.
Crispy fried cornbread with no eggs, no buttermilk....and it still SLAPS, chile! This is one of those use what you've got in the pantry type recipes. Most Southern dishes are rooted in that concept.
You will also love my other popular cornbread recipes like Southern cornbread, Jiffy sweet potato cornbread, and Jiffy cornbread.
Hot Water Cornbread Ingredients
- Yellow or White Cornmeal
- Boiling Hot Water
- Salt
- Butter
- Oil (Vegetable or Canola)
How to Make Hot Water Cornbread
- Mix the cornmeal base: Add the cornmeal and salt to a mixing bowl and stir to combine.
- Pour in the hot water: Slowly add the boiling hot water (start with ¾ cup), stirring as you go. The mixture should come together like a thick dough, not runny. You will know its right when the dough isn't sticking to your hands and can be molded to form patties. If it’s too dry, add the extra 1-2 tablespoons of hot water a little at a time. I usually need 1 cup of hot water, total.
- Add Butter or Fat: Drizzle in melted butter (or any oil) and stir.
- Let it rest: Let the mixture sit for 2 to 3 minutes so the cornmeal can hydrate. This is what gives you that soft inside.
- Shape the patties: Scoop out portions and shape into small patties, whatever size you like, but keep it consistent.. You can flatten them slightly with your hands.
- Heat the skillet: Add cooking oil to a skillet over medium heat. You want it hot but not smoking. I aim for 325 degrees.
- Fry until crispy: Add the patties to the skillet and cook for 3 to 4 minutes per side, until golden brown with crispy edges.
- Drain and serve: Remove and place on a wire rack or baking rack to drain. Do not drain on paper towels if you want them crispy. Serve hot.
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Classic Hot Water Cornbread
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 1 ½ cups yellow or white cornmeal
- 1 cup boiling hot water + 2 tablespoons (if you need it); I usually need 1 cup
- 1 teaspoon salt
- 3 tablespoons unsalted butter Melted; measured solid.
- ½ cup oil for frying Vegetable or canola oil will work.
Instructions
- Add the cornmeal and salt to a mixing bowl and stir to combine. I sometimes sprinkle in a little pepper, too.
- Slowly add the boiling hot water (start with ¾ cup), stirring as you go. I boil my water on the stove to ensure it's hot enough.The mixture should come together like a thick dough, not runny. You will know its right when the dough isn't sticking to your hands and can be molded to form patties. If it’s too dry, add the extra 1-2 tablespoons of hot water a little at a time. I usually need 1 cup of hot water, total.
- Drizzle in melted butter (or any oil) and stir.
- Let the mixture sit for 2 to 3 minutes so the cornmeal can hydrate. This is what gives you that soft inside.
- Scoop out portions and shape into small patties, whatever size you like, but keep it consistent.. You can flatten them slightly with your hands. Allow them to rest while you heat the skillet and oil.
- Add cooking oil to a skillet over medium heat. I use a 10 inch cast iron skillet. You want it hot but not smoking. I aim for 325 degrees.
- Add the patties to the skillet. Don't overcrowd the skillet, cook in batches if needed. Cook for 3 to 4 minutes per side, until golden brown with crispy edges. Flip the cornbread away from you, not toward you, to avoid hot oil popping onto your hands or arms. I like to use a spatula and a fork together for easy flipping.
- Remove and place on a wire rack or baking rack to drain. Do not drain on paper towels if you want them crispy. Serve hot.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Tips
It’s a classic Southern cornbread made with cornmeal and boiling water, then fried into small patties. Think crispy on the outside, soft and tender on the inside.
The hot water hydrates the cornmeal quickly and helps bind everything together so the patties hold their shape without flour or eggs.
You can, just skip or reduce the salt since self-rising cornmeal already has it added.
Your mixture is likely too dry. Add a little more hot water, a tablespoon at a time, until it holds together.
That means the mixture is too wet. Add a little more cornmeal to thicken it up.
Traditionally it’s fried for those crispy edges. Baking won’t give you the same texture.
Butter adds great flavor, but you can also use vegetable oil, bacon grease, or a mix for extra richness.
Lard, shortening, or avocado oil will work.
It should be golden brown and crispy on both sides, usually 3 to 4 minutes per side.
It’s best fresh, but you can make it ahead and reheat in the air fryer or skillet to bring back the crisp.
Store in an airtight container in the fridge for up to 3 days.
Use an air fryer or skillet to keep it crispy. The microwave will make it soft.
Freeze for 1–2 hours until firm. This keeps them from sticking together.
Transfer the cornbread to a freezer-safe bag or airtight container.
Place parchment paper between layers if stacking.
Label and freeze for up to 3 months.
Defrost in the fridge overnight and reheat following the instructions above.
Variations, Add-Ins, and Toppings
- Finely Diced Onions
- Jalapeños (fresh or pickled)
- Garlic Powder
- Shredded Cheddar Cheese
- Pepper Jack Cheese
- Crumbled Bacon
- Sugar
- Honey
- Maple Syrup
- Honey Butter
- Corn Kernels
- Sliced Green Onions
- Cajun Seasoning
- Creole Seasoning
- Smoked Paprika
- Hot Honey Hot Sauce
What to Serve with Hot Water Cornbread
Use these for dipping and sopping up that pot liquor juice from Southern collard greens and Southern black eyed peas. This also pairs well with Southern candied sweet potatoes, baked turkey wings, and brown stew chicken.
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