Hot Water Cornbread is a crispy, golden cornbread that’s quick to make and perfect as a side dish for soups, stews, or even on its own with a bit of butter. It’s made with simple pantry ingredients and fried to perfection, creating a delightful contrast between its crunchy exterior and soft interior. Whether I’m serving it alongside a hearty bowl of chili or just craving a warm snack, this cornbread never disappoints.
Why You’ll Love This Recipe
This Hot Water Cornbread is super easy to whip up and requires just a few ingredients that I usually have in my kitchen. The key to its deliciousness lies in the method of frying, which results in a crisp, golden exterior while the inside stays tender and moist. It’s versatile, too! I can adjust the amount of sugar based on how savory or sweet I want it. Plus, it pairs wonderfully with any meal, adding that satisfying crunch to every bite.
Ingredients
1 teaspoon salt
2 cups cornmeal
1 tablespoon sugar (optional)
1 1/2 cups boiling water
Vegetable oil for frying
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, I mix together the cornmeal, salt, and sugar (if I’m using it).
Gradually, I add the boiling water to the cornmeal mixture, stirring until the mixture becomes thick and the cornmeal is fully moistened.
In a skillet, I heat vegetable oil over medium-high heat. The oil should be about 1/2 inch deep.
While the oil heats up, I shape the cornmeal dough into small patties, making sure they’re about the size of a golf ball.
Carefully, I place the patties into the hot oil, frying them until the edges turn crisp and golden brown—about 2-3 minutes on each side.
Once they’re golden and crispy, I remove the cornbread patties from the oil and let them drain on paper towels.
Servings and Timing
Servings: 4-6 servings
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Variations
Sweet Hot Water Cornbread: Add more sugar for a sweeter flavor. You can also mix in a bit of honey for extra sweetness.
Cornmeal and Flour Mix: Some people like to add a small amount of all-purpose flour to the cornmeal for a slightly different texture.
Spicy Hot Water Cornbread: If I’m in the mood for a bit of heat, I’ll sprinkle in some cayenne pepper or finely chopped jalapeños for an extra kick.
Storage/Reheating
Storage: If I have leftovers, I let the cornbread cool completely, then store it in an airtight container at room temperature for up to 2 days. For longer storage, I can refrigerate it for up to a week.
Reheating: To reheat, I place the cornbread on a skillet over medium heat for a few minutes to bring back the crispiness. Alternatively, I can reheat it in the oven at 350°F for about 5-7 minutes.
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FAQs
Can I make Hot Water Cornbread ahead of time?
Yes, I can make it ahead of time. Just store the cooked cornbread in an airtight container and reheat when ready to serve.
What can I serve with Hot Water Cornbread?
I love serving this cornbread alongside soups, stews, or even a big bowl of chili. It also goes great with greens, fried chicken, or just as a snack with butter.
Can I use cold water instead of boiling water?
It’s best to use boiling water to get the right texture for this cornbread. Using cold water won’t yield the same crispy results.
Is there a gluten-free option for this recipe?
Yes! This recipe is naturally gluten-free as it uses only cornmeal. Just be sure to check that your cornmeal is labeled as gluten-free if you’re sensitive.
How do I keep the cornbread from getting too greasy?
The key is to ensure the oil is hot enough before adding the patties. If the oil isn’t hot enough, the cornbread can soak up too much oil and become greasy.
Conclusion
Hot Water Cornbread is a simple yet delicious treat that I can make in just 15 minutes, and it’s perfect for pairing with a variety of dishes. Whether I’m having it as a side or a snack, I know it will always deliver that satisfying crispy texture and warm, comforting flavor. It’s easy, versatile, and a perfect addition to any meal.
📖 Recipe:
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Hot Water Cornbread
- Total Time: 15 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
Hot Water Cornbread is a crispy, golden treat made from cornmeal, salt, and boiling water, fried to perfection for a crunchy exterior and tender interior. This quick, easy recipe is perfect for pairing with soups, stews, or as a snack with butter. Discover the delicious simplicity of this cornbread that’s naturally gluten-free and customizable with optional sweetness or spice.
Ingredients
2 cups cornmeal
1 teaspoon salt
1 tablespoon sugar (optional)
1 1/2 cups boiling water
Vegetable oil for frying
Instructions
- In a large bowl, mix together the cornmeal, salt, and sugar (if using).
- Gradually add the boiling water to the mixture, stirring until the cornmeal is fully moistened and the mixture thickens.
- Heat vegetable oil in a skillet over medium-high heat, ensuring it’s about 1/2 inch deep.
- Shape the cornmeal mixture into small patties (about the size of a golf ball).
- Carefully add the patties into the hot oil, frying until they are golden brown and crispy on both sides, about 2-3 minutes per side.
- Remove the patties from the oil and drain on paper towels.
Notes
Adjust the sweetness by adding more sugar or even honey if you prefer a sweeter cornbread.
For a different texture, you can mix in a small amount of all-purpose flour with the cornmeal.
To add some heat, sprinkle cayenne pepper or chopped jalapeños into the batter.
This recipe can be made ahead and stored in an airtight container for up to 2 days at room temperature or a week in the fridge.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Snack
- Method: Fried
- Cuisine: Southern
Nutrition
- Serving Size: 4-6 servings
- Calories: 150 kcal (per serving, varies)
