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
Scale
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.
