If you’ve ever craved something crispy on the outside yet tender and warm on the inside, then this Hot Water Cornbread Recipe is about to become your new favorite comfort food. It’s a Southern classic that takes just a handful of pantry staples and turns them into golden, fluffy patties with the most delightful crust. Whether you’re serving it alongside a hearty meal or indulging in it as a snack, this Hot Water Cornbread Recipe delivers that perfect balance of simple ingredients and nostalgic flavor that feels like a hug from the inside out.
Ingredients You’ll Need
The beauty of this Hot Water Cornbread Recipe lies in its simplicity, using everyday ingredients that come together to create something truly special. Each element plays a vital role in flavor, texture, or color to make the perfect cornbread patties.
- Cornmeal: The star of the show, giving the cornbread its signature gritty texture and golden hue.
- Granulated sugar: Just enough to add a subtle sweetness that balances the cornmeal’s earthiness.
- Kosher salt: Enhances all the flavors and adds depth.
- Baking powder: Helps the batter rise, ensuring a fluffy inside.
- Butter: Adds richness and a mild creaminess, making every bite luscious.
- Egg: Binds the ingredients and contributes to the tender crumb.
- Boiling water: This hot liquid hydrates the cornmeal perfectly, giving a wonderfully moist texture.
- Vegetable oil: For frying, creating that irresistible crispy crust without overpowering the cornbread.
How to Make Hot Water Cornbread Recipe
Step 1: Mix the Batter
Begin by whisking together the cornmeal, sugar, salt, and baking powder in a medium bowl. Then, stir in the butter until it’s evenly distributed. Crack in the egg and mix until the batter becomes smooth. Finally, pour in the boiling water and stir quickly to combine everything into a luscious, thick batter that’s ready for frying.
Step 2: Heat the Oil
Next, fill a skillet or Dutch oven with about 1 inch of vegetable oil. Heat the oil over medium heat until it reaches 350°F (177°C). This temperature is key because it ensures the cornbread attains a crispy golden crust while cooking through perfectly on the inside.
Step 3: Shape and Fry the Cornbread
Use a 3-tablespoon scoop to portion out the batter and gently form patties that are approximately ½-inch thick. Carefully lower them into the hot oil in batches, making sure not to crowd the pan. Fry each side for about 2 to 3 minutes, or until they turn a gorgeous golden brown and crisp up beautifully.
Step 4: Drain and Serve
Once fried, transfer the hot water cornbread patties to a paper towel-lined baking sheet to drain off excess oil. Serve them warm for the best experience—the contrast between the crunchy exterior and tender middle is downright irresistible!
How to Serve Hot Water Cornbread Recipe
Garnishes
This Hot Water Cornbread Recipe shines on its own but can be elevated with simple garnishes like a pat of melting butter, a drizzle of honey, or a sprinkle of flaky sea salt. Fresh herbs like chopped chives or parsley add a burst of color and a fresh note that pairs beautifully with fried cornbread.
Side Dishes
Think of your hot water cornbread as the perfect companion to rich, savory dishes. It pairs wonderfully with chili, hearty stews, or fried chicken. Even a bowl of beans or a fresh salad can be transformed with a side of this crispy corn delight.
Creative Ways to Present
For a fun twist, use hot water cornbread patties as the base for mini sandwiches or sliders. Top them with pulled pork, coleslaw, or a slice of cheese for a hands-on treat. They also make a fantastic crunchy contrast when served alongside soups or alongside breakfast favorites like eggs and bacon.
Make Ahead and Storage
Storing Leftovers
If you have any leftover hot water cornbread, place the cooled patties in an airtight container and store them in the refrigerator. They’ll stay fresh for up to 2 days, maintaining most of their crispness if reheated properly.
Freezing
You can freeze cooked cornbread by laying the patties on a baking sheet and placing them in the freezer until firm. Then transfer them to a sealed freezer bag. Frozen cornbread lasts up to 1 month and reheats quickly for a convenient snack anytime.
Reheating
To bring leftovers back to life, reheat hot water cornbread patties in a toaster oven or skillet over medium heat. This restores their crisp crust better than a microwave, making each bite taste nearly as good as freshly fried.
FAQs
What is hot water cornbread?
Hot water cornbread is a traditional Southern dish made from a simple batter of cornmeal, boiling water, and a few other basic ingredients, which is then fried to create crispy, golden patties with a soft interior.
Why is boiling water used in this recipe?
Boiling water gelatinizes the cornmeal starches, which helps the batter come together smoothly and creates a tender yet crispy texture once fried.
Can I bake hot water cornbread instead of frying it?
While frying gives the classic crispy exterior, you can bake the batter in muffin tins or a skillet. It won’t be as crunchy but will still be delicious and a bit healthier.
How do I know when the oil is hot enough?
A good vegetable oil temperature for frying is around 350°F (177°C). You can check this with a kitchen thermometer or test by dropping a small bit of batter into the oil—if it sizzles and rises to the surface, it’s ready.
Can I substitute ingredients in this Hot Water Cornbread Recipe?
Yes! You can use different types of cornmeal (like stone-ground) for varied texture, and swap butter for shortening or oil. Just remember that each substitution may subtly change the flavor and texture.
Final Thoughts
If you’re looking for a quick, comforting Southern treat to add some golden sunshine to your meal, you absolutely must try this Hot Water Cornbread Recipe. It’s incredibly easy, packed with flavor, and yields those perfectly crunchy yet fluffy patties that are simply irresistible. Whip up a batch, share them with friends, and watch them disappear in no time!
Print
Hot Water Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4.4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Description
A classic Southern-style Hot Water Cornbread recipe featuring crispy, golden patties made from simple ingredients and cooked quickly by frying. This recipe yields a deliciously tender inside with a perfectly crunchy exterior, ideal as a comforting side or snack.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 teaspoon granulated sugar
- ¾ teaspoon kosher salt
- 1 teaspoon baking powder
Wet Ingredients
- 2 tablespoons butter, room temperature
- 1 large egg
- ¾ cup boiling water
For Frying
- Vegetable oil, for frying
Instructions
- Mix Dry and Wet Ingredients: In a medium bowl, combine the cornmeal, sugar, kosher salt, and baking powder. Add the softened butter and mix thoroughly. Stir in the egg until the mixture is smooth, then carefully add the ¾ cup boiling water and stir until the batter is well combined.
- Heat Oil for Frying: Pour vegetable oil into a skillet or Dutch oven to a depth of about 1 inch. Heat the oil over medium heat until it reaches 350°F (177°C), ensuring the oil is hot enough for frying but not smoking.
- Form and Fry Cornbread Patties: Use a 3-tablespoon scoop to portion the batter, shaping each into a patty about ½ inch thick. Fry the patties in batches, cooking each side for 2-3 minutes until golden brown and crispy.
- Drain and Serve: Remove the cooked patties from the oil and transfer them to a paper towel-lined baking sheet to drain off excess oil. Serve the hot water cornbread warm for the best flavor and texture.
Notes
- Be sure the oil temperature is steady at 350°F to achieve a crispy exterior without absorbing too much oil.
- If you do not have a thermometer, test the oil by dropping a small amount of batter into it—if it sizzles immediately, the oil is ready.
- To keep cooked patties warm while frying the rest, place them in a low oven (about 200°F).
- You can substitute kosher salt with regular table salt but use slightly less due to difference in grain size.
- Serve hot water cornbread alongside chili, beans, or greens for a traditional Southern meal.
