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My Hot Water Cornbread recipe is a Southern grandmother's dream. Light, crispy, and just enough flavor to complement whatever you sop it up with!
Here are some delicious meal ideas to serve with it: Southern Turnip Greens, Collard Greens, Black-Eyed Peas, Beef Ribs, and Smoked Chicken Wings.
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What's the difference between regular cornbread and hot water cornbread?
Regular cornbread is baked in the oven with eggs, milk, and baking powder for a fluffy, cake-like texture. Hot water cornbread is much simpler: cornmeal is mixed with boiling water, shaped into small patties, and pan-fried until golden. The result is crisp on the outside, tender inside, and full of old-fashioned, rustic flavor.
That means no buttermilk, baking powder, self-rising cornmeal, or chopped onions here—those belong in hushpuppies. While hushpuppies and hot water cornbread are both delicious fried cornmeal recipes, hot water cornbread should stay simple. The only addition I recommend is a little bacon grease for extra flavor; otherwise, the taste can be a bit plain and may tempt you to overcomplicate it.
Some families even cook it flat like hoecakes, and that's the beauty of tradition—every kitchen does it a little differently. My hot water cornbread recipe stays true to the classic: cornmeal, sugar, kosher salt, melted butter, black pepper, and hot water, fried in a frying pan until golden brown and beautiful.
Hot Water Cornbread Key Ingredients
Here's everything you need to make this classic recipe.
Yellow Corn Meal
Cornmeal is the base ingredient; although some recipes include all-purpose flour, it's not needed. The coarse texture adds to the amazing mouthfeel that holds up to being dipped in pot likka.
Raw Cane Sugar
I love the sweet caramel notes that raw cane sugar adds to recipes, plus I enjoy eating food that's minimally processed.
Salt & Pepper
The seasonings are simple for hot water cornbread. Don't go on adding your favorite all-purpose seasoning; keep it simple.
Unsalted Butter
If I have some leftover beef bacon grease, I'll use that, but usually I use melted butter to keep the inside tender.
Canola Oil
Canola oil is excellent for frying at high heat.
Hot Water
Your water needs to be boiling for the dough to come together, so don't think using your Keurig hot water function is going to cut it.
How to Make Hot Water Cornbread
The key to making a successful hot water cornbread recipe is getting the correct amount of hot water inside. If you add too little, you will not be able to make a dough, and if you add too much, you'll have uncooked grits in a bowl. The perfect amount of softness softens the cornmeal to make it a pliable dough that'll hold in your hands.
In a large bowl, combine cornmeal, sugar, salt, and black pepper. Add butter and pour in ½ cup of water.
Stir to combine until the mixture resembles boiled grits. You may need 2 tablespoons of water.
The dough should be soft enough to mold into a shape. I grab a small amount and squeeze it in my hands. If the dough holds, it's ready; if not, add another tablespoon of water. Let the dough rest for 5 minutes.
Add 1 inch of oil to a large skillet over medium-high heat and bring it to 365°F (185°C). While the oil is heating, rub a thin layer of oil or use cooking spray on the baking sheet and your hands, just enough to prevent the patties from sticking. Mold your patties into shape by hand or use a dry ¼ cup to achieve consistency. Place patties on a baking sheet or plate.
Gently place patties into the hot oil, using a spatula or your hand. Be sure not to drop them in, but gently add them. Cook for 2-3 minutes per side, or until golden brown on both sides.
Drain on paper towels and serve hot with dinner, or with softened salted butter, honey, or sugar cane syrup.
Storing Hot Water Cornbread
Store cooled cornbread in an airtight container for up to 2 days at room temperature or 5 days in the fridge. For longer storage, freeze for up to 3 months—first freeze pieces on a tray, then bag them. Reheat in a skillet for crisp edges, the oven at 350°F for 5–10 minutes, or an air fryer for 3–5 minutes.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes to ensure your hot water cornbread is always a hit!
- Never use self-rising cornmeal; only use cornmeal. Regular is fine; you don't need to buy fine cornmeal.
- Traditionally, you want to use yellow cornmeal, but if white is the only available option, use it.
- You can use granulated sugar instead of raw cane sugar.
- Feel free to use avocado, peanut, or vegetable oil instead of canola oil. An inch of oil will reach the first digit on your index finger.
- If you're scared to drop the patties in by hand, use a spatula to gently release them into the oil, or use a large cookie scoop to drop the batter, then flatten with a spatula.
Hot Water Cornbread FAQ
Here are readers top questions about making hot water cornbread.
What is hot water cornbread?
Hot water cornbread is a traditional Southern dish made by mixing cornmeal with boiling water to form a dough-like mixture, shaping it into patties, and frying them in hot oil. It's a simple, humble bread with deep roots in African American and Southern cooking, often served as a side to beans, greens, or stews.
Do you put egg in hot water cornbread?
Classic hot water cornbread recipes don't use eggs or dairy. The binding comes from the hot water hydrating the cornmeal, which creates a pliable dough. However, some modern versions may add a little egg or flour for extra stability, though it's not necessary in the traditional recipe.
Why is hot water cornbread called that?
It's called hot water cornbread because the key step is stirring boiling water directly into the cornmeal mixture. This hot water helps the cornmeal swell and bind together, making it possible to shape and fry the patties without additional ingredients.
What are the ingredients in hot water cornbread?
The ingredients are simple: cornmeal, boiling water, salt, and occasionally a small amount of fat (such as butter, oil, or bacon drippings) for added flavor. The mixture is shaped into patties or spooned into the skillet and fried until crisp and golden.
Is hot water cornbread a Southern thing?
Yes, hot water cornbread is deeply rooted in Southern cuisine, especially in African American food traditions. It's been a staple side dish for generations, often served with beans, collard greens, gumbo, or fried fish.
How is hot water cornbread made?
To make hot water cornbread, mix cornmeal with salt and a touch of fat, then stir in boiling water until a thick, scoopable dough forms. Shape into small patties and pan-fry in hot oil until golden brown on both sides. Serve warm for the best flavor and texture.
More Corn Recipes
If you love corn, you'll enjoy these recipes.
- Maque Choux
- Sweet Corn Waffles
- Sweet Potato Cornbread
- Mexican Corn Flatbread
- Corn Pudding
- Jalapeno Cheddar Cornbread
- Sweet Cornbread
- Cornbread Dressing
- Corn and Mushroom Bisque
- Tomato Corn Salsa
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all ingredients for the hot water cornbread recipe on the counter.
Step 2: Measure each ingredient into its own individual bowl.
Step 3: Begin following the recipe and prepare for some delicious Southern fare.
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📖 Recipe
Hot Water Cornbread
Ingredients
- 2 cups yellow cornmeal
- 2 teaspoons granulated sugar
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 ½ cups boiling hot water
- oil for frying
Instructions
- In a large bowl, combine cornmeal, sugar, salt, and black pepper. Add butter and pour in ½ cup of water. Stir to combine until the mixture resembles boiled grits. You may need 2 tablespoons of water.
- The dough should be soft enough to mold into a shape. I grab a small amount and squeeze it in my hands. If the dough holds, it's ready; if not, add another tablespoon of water. Let the dough rest for 5 minutes.
- Add 1 inch of oil to a large skillet over medium-high heat and bring it to 365°F (185°C).
- While the oil is heating, rub a thin layer of oil or use cooking spray on the baking sheet and your hands, just enough to prevent the patties from sticking. Mold your patties into shape by hand or use a dry ¼ cup to achieve consistency. Place patties on a baking sheet or plate.
- Gently place patties into the hot oil, using a spatula or your hand. Be sure not to drop them in, but gently add them. Cook for 2-3 minutes per side, or until golden brown on both sides. Drain on paper towels and serve hot with dinner, or with softened salted butter, honey, or sugar cane syrup.
Notes
- Never use self-rising cornmeal; only use cornmeal. Regular is fine; you don't need to buy fine cornmeal.
- Traditionally, you want to use yellow cornmeal, but if white is the only available option, use it.
- You can use granulated sugar instead of raw cane sugar.
- Feel free to use avocado, peanut, or vegetable oil instead of canola oil. An inch of oil will reach the first digit on your index finger.
- If you're scared to drop the patties in by hand, use a spatula to gently release them into the oil, or use a large cookie scoop to drop the batter, then flatten with a spatula.
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