Hot Water Cornbread

This Hot Water Cornbread is a 4-ingredient Southern recipe that’s different than the classic cake-like cornbread. The simple batter is mixed and then fried on the stovetop into patties rather than baked in the oven.

If you’ve never had Hot Water Cornbread, it’s something you should definitely give a try! This is a classic Southern recipe that my family always made growing up in Kentucky. It’s different than the baked cornbread that most folks make several times a year. Instead the batter is pan-fried until golden brown for a delicious crust and fluffy interior.

What I love about making this hot water cornbread besides the nostalgia from the recipe, is that it uses ingredients I always have at home. In about 5 minutes the batter is made and ready to fry. Served with my hearty Slow Cooker Pork Roast, Soup Beans, or Brisket Chili, it completes almost any meal.

Why You’ll Love this Recipe

• 4 ingredient cornbread. It’s so easy to make cornbread from scratch with just a couple of pantry ingredients.
• An easy stovetop cornbread that’s different than the classic. It gives it a golden brown crust and great texture.
• Perfect side dish for so many entrees and main courses. Serve it all year round with different proteins. It’s easy to transport to parties and potlucks too.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• White or yellow cornmeal: The cornmeal base for the cornbread.
• Baking powder: Helps the cornbread to rise and be light and tender in texture.
• Salt: Always season your baked goods.
• Boiling water: The best for tender texture with the cornbread. The amount depends on the grind of cornmeal used.
• Oil for frying (vegetable or canola oil) or bacon grease: There are several options for cooking fat for cornbread.

Tools You’ll Need

• 12-inch Cast Iron Skillet or 9-inch Cast Iron Skillet
• Measuring Cups and Spoons
• Mixing Bowls

How to Make Hot Water Cornbread

1. Add about 1/2 inch of oil to a skillet (cast iron is best) and heat over medium-high until hot. Heat about 350° or until it’s glistening but not smoking.
2. In a bowl, add cornmeal. Remove 1 tablespoon.
3. To the cornmeal, add baking powder and salt. Whisk together.

4. Carefully pour in boiling water a little at a time, stirring until it’s slightly thicker than pancake batter.

5. Scoop or spoon about 3-4 tablespoons of the mixture into the hot oil. Fry for 3–4 minutes per side, or until golden brown and crispy.

6. Work in batches and add more oil or grease between additions if needed.
7. Remove and place on paper towels to drain excess oil. Serve warm.

Expert Tips

• Make sure your oil is hot enough to fry the cornbread correctly. You want it to be golden brown on both sides for a delicious texture.
• Use a scoop or measuring cup to make equal-sized cornbread patties. This way they fry up in the same amount of time and don’t overcook.
• Always drain well on paper towels or a wire rack. This will help them from becoming greasy right after they are fried.
• Add in seasonings or mix-ins for fun flavors. You can easily add herbs, spices, cheeses, and more to customize the hot water cornbread to your liking.
• With this recipe we are making self-rising cornmeal from scratch, but you can easily buy it from the store as well. The mixture is cornmeal, baking powder, and salt – sometimes all-purpose flour is added too.

Storage

Store any leftover hot water cornbread in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through for a couple of minutes.

You can also freeze the patties for up to 2 months, thaw before reheating in the oven or microwave.

Make a bunch of hot water cornbread in advance and keep in a 200ºF oven for a few hours until you are ready to serve.

Frequently Asked Questions

more Easy Cornbread Recipes

• Southern Cornbread Recipe
• Pimento Cheese Cornbread
• Chicken Cornbread Casserole
• Crockpot Cornbread Pudding