Classic Hot Water Cornbread
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.
Servings 6 servings
Calories 235kcal
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
This is a recipe that originated by measuring with your heart and instincts. Growing up, I never made this using measurements. When it comes to the hot water you have to really use your judgment. You have to use enough so the mixture forms a dough and isn't too dry, but you also don't want it to be runny. It may take some patience.
To air fry these, you can try 10-15 minutes at 400 degrees. Flip halfway through.
Why is my hot water cornbread falling apart?
Your mixture is likely too dry. Add a little more hot water, a tablespoon at a time, until it holds together.
Why is it spreading too much in the pan?
That means the mixture is too wet. Add a little more cornmeal to thicken it up.
Nutrition
Serving: 1serving | Calories: 235kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g