Name: Hot Water Cornbread Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Southern
Ingredients: 1 cup cornmeal (preferably fine-ground); 1/2 teaspoon salt; 1 teaspoon sugar (optional); 1 tablespoon butter; 3/4 cup boiling water (more as needed); Vegetable oil for frying (about 1/4 inch depth)

Description

Hot Water Cornbread is a classic Southern side dish known for its crispy texture and golden exterior. Made with simple ingredients like cornmeal, boiling water, and butter, this quick and easy recipe yields delicious fried cornbread patties that are perfect served hot alongside your favorite meals. With a tender inside and crunchy outside, it’s a nostalgic comfort food staple.

Ingredients

Scale

Dry Ingredients

1 cup cornmeal (preferably fine-ground)
1/2 teaspoon salt
1 teaspoon sugar (optional)

Wet Ingredients

1 tablespoon butter
3/4 cup boiling water (more as needed)

For Frying

Vegetable oil for frying (about 1/4 inch depth)

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Instructions

Prepare the Batter: In a medium bowl, combine the cornmeal, salt, and sugar if using. Add the butter and carefully pour in the boiling water while stirring with a spoon until a thick, smooth batter forms. The mixture should be moist but thick enough to shape; add a bit more hot water if it’s too dry.
Rest the Batter: Let the batter rest for 5 minutes to allow the cornmeal to absorb the water fully and for the flavors to meld.
Heat Oil: While the batter rests, heat about 1/4 inch of vegetable oil in a skillet over medium heat until shimmering but not smoking.
Shape Patties: Using wet hands or a spoon, form the batter into small patties about 2 to 3 inches wide, being careful not to make them too thick or they won’t cook evenly.
Fry the Cornbread: Carefully place the patties in the hot oil. Fry for 2 to 3 minutes per side, or until each side turns golden brown and crispy.
Drain and Serve: Remove the hot water cornbread from the oil and drain on paper towels to remove excess oil. Serve immediately while hot for the best texture and flavor.

Notes

For extra flavor, stir in a tablespoon of finely chopped onions or green onions into the batter before frying.
You can substitute white cornmeal if preferred.
Be sure to keep an eye on the oil temperature; if it’s too hot, the outside will burn before the inside cooks.
Use wet hands when shaping patties to prevent sticking.