There’s something truly comforting and soul-satisfying about making a homemade Hot Water Cornbread Recipe that’s been cherished in kitchens for generations. This simple yet irresistible dish combines the warmth of boiling water and wholesome cornmeal to create crunchy, golden patties that burst with flavor and texture. Whether you’re after a quick snack or a perfect side to complement your meal, this Hot Water Cornbread Recipe is an absolute must-try that brings a touch of rustic Southern charm to your table.
Ingredients You’ll Need
The beauty of this Hot Water Cornbread Recipe lies in its simplicity. Each ingredient is essential, creating just the right balance between crispy edges and a soft, tender center. Here’s what you’ll need to bring this classic treat to life:
- 2 cups cornmeal: The heart of the recipe, providing that authentic corn flavor and crumbly texture.
- 1 teaspoon salt: Enhances all the flavors and brings a perfect balance to the cornmeal’s earthiness.
- 1 tablespoon sugar (optional): Adds a touch of sweetness that contrasts beautifully with the savory notes.
- 1 1/2 cups boiling water: The key to making the cornmeal mixture come together with the ideal consistency for frying.
- Vegetable oil for frying: Ensures a crispy, golden crust while keeping the insides soft and moist.
How to Make Hot Water Cornbread Recipe
Step 1: Mix the Dry Ingredients
Start by emptying your cornmeal, salt, and sugar into a large bowl. Mixing these dry ingredients first ensures that the salt and sugar are evenly distributed, creating a harmonious base for the batter.
Step 2: Add Boiling Water
Carefully pour the boiling water into the mixture, stirring continuously. The heat of the water helps to gelatinize the cornmeal, thickening it into a dough-like consistency that’s easy to shape but not too sticky.
Step 3: Heat the Oil
Pour vegetable oil into a skillet to about half an inch deep, and warm it over medium-high heat. The oil needs to be hot enough to sizzle when a patty is added — this step is crucial for achieving that magical crunchy exterior.
Step 4: Shape the Patties
Once the mixture cools just enough to handle, form it into small patties about the size of golf balls, then gently flatten them. These patties are the perfect portion size for frying and later serving hot and fresh.
Step 5: Fry Until Golden
Place the patties carefully into the hot oil. Fry them for about 2 to 3 minutes on each side until they turn a gorgeous golden brown. This frying time locks in a crispy texture while keeping the inside wonderfully tender.
Step 6: Drain and Serve
Use a slotted spoon to remove the patties from the oil and set them on paper towels to drain any excess grease. This step keeps your Hot Water Cornbread Recipe light and crispy for every bite.
How to Serve Hot Water Cornbread Recipe
Garnishes
While Hot Water Cornbread is delicious on its own, adding a dollop of honey butter or a sprinkle of fresh herbs like chives or parsley can elevate the experience. The contrast between the crispy bread and these fresh, creamy toppings brings out even more depth of flavor.
Side Dishes
This golden corn delight pairs beautifully with hearty Southern staples like collard greens, black-eyed peas, or a rich bowl of chili. The crunchy and soft textures of the cornbread make it a perfect contrast to savory, slow-cooked dishes.
Creative Ways to Present
Take your Hot Water Cornbread Recipe up a notch by serving the patties stacked with layers of cheese and a drizzle of hot sauce in between, creating a mini sandwich. Alternatively, crumble the cornbread over a baked casserole for a crispy topping that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have leftover Hot Water Cornbread, keep them in an airtight container at room temperature for up to two days. They’re perfect to reheat or enjoy cold as a quick snack.
Freezing
You can freeze cooked cornbread patties by arranging them on a baking sheet to freeze individually before transferring to a freezer-safe bag. They’ll keep well for up to three months, making it easy to enjoy this southern classic anytime.
Reheating
To bring back that fresh-from-the-skillet crispness, reheat leftover patties in a hot skillet or the oven rather than the microwave. This method restores the crunch and keeps the inside soft and warm.
FAQs
Can I use a different type of cornmeal?
Yes, you can use either fine or medium-ground cornmeal depending on your texture preference. Medium-ground cornmeal will yield a chunkier, heartier texture, whereas fine cornmeal results in a smoother patty.
Is sugar necessary in the Hot Water Cornbread Recipe?
Sugar is optional but recommended if you like a subtle sweetness that balances the savory notes. You can leave it out for a purely savory version or adjust the amount to suit your taste.
What’s the best oil for frying?
Vegetable oil works well due to its high smoke point and neutral flavor. You can also use canola or peanut oil if you prefer, but avoid lower smoke point oils like olive oil for frying cornbread.
How do I know when the oil is hot enough?
A good test is to drop a small bit of the batter into the oil; if it sizzles and bubbles vigorously, the oil is ready. If it burns immediately or doesn’t bubble, adjust the heat accordingly.
Can I make the batter ahead of time?
Because boiling water is key to the texture, it’s best to make the batter fresh right before frying. The mixture tends to thicken and lose its ideal consistency if left to sit too long.
Final Thoughts
There’s a reason this Hot Water Cornbread Recipe has stood the test of time in Southern kitchens—it’s easy, quick, and incredibly satisfying. The crisp golden patties bring warmth and comfort to any meal and are sure to become a favorite in your household just as they are in mine. Give it a try and enjoy every delightful bite!
Print
Hot Water Cornbread Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Description
Hot Water Cornbread is a quick and delicious Southern classic made by frying a simple cornmeal batter in hot oil to create crispy, golden cornmeal patties. This recipe is easy to prepare in just 15 minutes and serves as a perfect side or snack with a crunchy exterior and tender interior.
Ingredients
Dry Ingredients
- 2 cups cornmeal
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
Wet Ingredients
- 1 1/2 cups boiling water
For Frying
- Vegetable oil (enough for about 1/2 inch depth in skillet)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, salt, and sugar if using, thoroughly mixing to evenly distribute all the dry ingredients.
- Add Boiling Water: Gradually pour the boiling water into the cornmeal mixture while stirring continuously until the mixture is fully moistened and thickened to a dough-like consistency.
- Heat Oil: Pour vegetable oil into a skillet to a depth of about 1/2 inch, and heat it over medium-high heat until it is hot but not smoking.
- Shape Patties: Form the cornmeal dough into small patties roughly the size of a golf ball, flattening them slightly to help them cook evenly.
- Fry Patties: Carefully place the patties into the hot oil, frying each side for 2 to 3 minutes until they become golden brown and crispy.
- Drain and Serve: Remove the fried cornbread patties from the oil and drain them on paper towels to remove excess oil before serving.
Notes
- For a sweeter flavor, be sure to add the optional sugar to the cornmeal mixture.
- Adjust the thickness of the patties to ensure even cooking; thinner patties will crisp faster.
- Maintain medium-high heat to achieve a crisp texture without burning the patties.
- Serve warm, possibly with honey, butter, or your favorite savory toppings.
