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)
