How To Make Hot Water Cornbread
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This hot water cornbread recipe is as old as the Tennessee Hills. Using only two ingredients, this is the definition of a simple and delicious Southern side dish.
Crunchy on the outside and fluffy on the inside, this hot water cornbread recipe is an old-fashioned Southern staple. Back in the day, it was invented out of necessity in order to survive and based on what folks had on hand or could easily acquire. For me, that inspires reverence for them and a respect for the wisdom of the old ways. It also makes me want to make them just like they did if only to feel a little closer to their wisdom.
So, this recipe is as simple as it comes, as all you need is self-rising cornmeal and hot water. But I wanted to start with the basics so you can work from there and have fun with it. The result is perfectly crispy, crunchy, and irresistible cornbread!
Serve this yummy cornbread with Easy Baby Back Ribs in Oven, Easy Creamed Corn, Vinegar Slaw, Southern-Style Fried Okra Recipe, and Fresh Green Beans and you will have the perfect southern meal.
Recipe Ingredients
- Self-rising cornmeal
- Hot water
Helpful Kitchen Tools
- Mixing Bowl
- Measuring Spoons
- Large Cast Iron Skillet
How to Make Hot Water Cornbread Recipe Step by Step
Add self-rising cornmeal to a medium-sized mixing bowl.
Add hot water.
Stir that together until there are no lumps left and it’s formed a good old batter.
If you need to add a tablespoon or so of water you can. If you need to add a little more cornmeal, you can do that too.
Heat 1/4 inch of oil in a large cast-iron skillet over medium-high heat.
Once that is hot, carefully drop your batter by spoonfuls into the hot oil and lightly press it flat with the back of a spoon.
Cook until browned on that side.
Then flip it and cook it until it is golden brown on the other.
Remove to a paper towel-lined plate, basket, or bowl, and serve warm. It’s that easy!
These little beauties with their crispy exterior are great on their own or with butter, maple syrup, molasses, etc.
Storage
- Once cooled completely, store your cornbread in an airtight container at room temperature for up to three days or in the fridge for up to one week. Reheat them either in the microwave or oven.
- You can also freeze them in foil or a freezer bag for up to three months. Once thawed, wrap them in foil and reheat in the oven.
Recipe Notes
- You can use your favorite self-rising cornmeal mix. Martha White has all sorts of different ones and I like the white best but that is because it’s what my great grandmother used.
- The recipe calls for boiling water so to get it hot you can use your coffee maker, boil it on the stovetop, or heat it up in your tea kettle. Just make sure it’s boiling!
- Vegetable and canola oil is best for frying.
- If you want to add a little something extra, stir in one or more of these add-ins after you’ve stirred together the cornmeal and water: chopped onions, 1/2 teaspoon of garlic powder, 1/2 teaspoon of pepper, 1/2 cup of drained corn kernels, 1/2 cup of shredded cheddar cheese, finely diced jalapeños, or 1 teaspoon of parsley or basil.
Recipe FAQs
What do you serve with hot water cornbread?
Hot water cornbread can be served as a sweet or savory dish. To make it savory, serve it alongside chili, beef stew, or pork chops to soak up all the delicious sauce. Otherwise, as a sweet treat, top your cornbread with butter, maple syrup, molasses, or honey.
Do you put sugar in your cornbread?
I don’t add sugar to my hot water cornbread, but if you really want to you can add a teaspoon of sugar.
Ingredients
- 2 cups self-rising cornmeal
- 1 cup hot water
Instructions
- Stir together cornmeal and water until completely smooth. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. When oil is hot, carefully drop batter from a spoon into the oil and lightly press flat with back of spoon.2 cups self-rising cornmeal, 1 cup hot water
- Cook until browned on the bottom, then flip and cook until browned on the other side. Remove to a paper towel-lined plate. Serve hot.
Makes about 15.
Notes
Nutrition
You may also like these cornbread recipes:
Mexican Cornbread Recipe by Mama
*From Scratch* Cornbread Topped Chicken Pot Pie
totally off topic…my word in heaven I stopped dead in my scrolling tracks when I came upon the picture of you standing in front of all that beautiful pyrex…be still my heart, that is just a wall full of happy!
Thank you, Thank you, Thank you!! I love this recipe. A couple of weeks ago I wanted some cornbread but had no eggs. I googled eggless cornbread and found a recipe but it was not to my taste. This recipe sounds delicious. I love crispy cornbread so I’m sure I will love this one. Can’t wait to make it.
I love all your recipes, by the way. And I love your stories too. lol
Thanks again!
Betty
I hope you enjoy it Betty!!! Can’t wait to hear what you think!
Christy have read this before bu.t didn’t see the part about rotted grapes . That is a good discription of wine and it tastes like rotted grapes too. Why would anyone drink that with dinner. Yuk yuk.
I am 83 years old and I grew up on hot water corn bread and pinto beans. Only we called them red beans. We use white corn meal, boiling water and 1/2 t salt to a cup of cornmeal. My mother in law made them the same way as my mother. They looked like yours with the crispy edges. My husband would slice it across and scrape the soft insides into his beans and eat the crispy outside separately. Thanks for the memories!
Thank YOU Sue!! I love your husbands way of eating them!!
My grandmother taught me to make this 65 years ago and I fry mine in bacon grease. However, the directions on your site are confusing – you say to use self-rising cornmeal (which I do), but you show a picture of self-rising corn meal MIX, which will not work because the mix includes dried milk and egg solids. Since the unacceptable, non-Southern cornmeal MIX is much more readily available in supermarkets than original self-rising cornmeal, it would be easy to pick up the wrong product, so you may want to clarify. For readers who aren’t familiar – the mix also includes some flour and produces a much more dense, heavier product than good, old-fashioned cornmeal.
What a blessing to have been taught by such a wonderful person!I bet you make some fine cornbread! My self rising mix is made and packaged in Tennessee and I just double checked, no milk or egg products in it whatsoever. It may be another brand you are thinking of though.
But now you done gone and made me wanna make cornbread. 🙂
I am not a cook even though I took homemaking in High School so I could be in a class full of girls. I have always wanted to make some hot water cornbread. I found this recipe and tried it. They turned out great. It is so easy that even a man can make it! Thank You Christy Jordan for the recipe! You have inspired this old man and I am going to subscribe to your blog and start learning to cook! You will one day be proud of my cooking skills!
I am already proud o you Rick!! You took the first step and tried it out!!!
My grandmother used to make this and added fresh “cracklins” from when they rendered lard. Not the healthiest ingredient you could add, but was it ever delicious! I’ve made it throughout the years and have never had a complaint!
It’s been years but I remember how good cracklin’ corn bread was!