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
Just made these – yum! I did replace 1/4 of the water with buttermilk, but followed the rest as written. Thanks for the recipe!
my friends mother would cook small cornbread she called dog bread leave on table we would go by all during the day and eat these never did ask what they were made of or how would like to know if any one is familiar with these p
Christy ,
Thank you for being a down home girl that
appreciates the finer things in life , which means “going back to basics” ! Love your
hot water cornbread recipe .
Too often now we shun too. much of the ” old days ” and we’re missing out on a “generation of goodness” ! Thank you Christy
Oh my goodness, you just made my day!! Thank you so much, that means the world to me, I hope you have a day as blessed as you have made mine!
My mama and grandma used to make these when they made homemade soup or chicken n dumplings. Being from dirt floor poor in Eastern NC they made do. I miss my mama and grandma terribly, but your recipe gives me warm and fond memories of both of them. Thank you for posting a tried and true, good old fashioned recipe.
My family grew up poor too Cindy, I am so glad you enjoyed the memories and hope you have a wonderful day!!
My mother has been talking about hot water corn bread for years, but she didn’t remember how her mother made them. Now I can make them for her…Thank you so much!
I had just about forgotten about these, we called them corn dodgers and my mom always had them with turnip greens. Being from Kentucky, so many of your recipes bring back great memories of my mom and my grandmothers. I have just found a new favorite web site! Thanks!
Oh my goodness, thank you so much Melinda!! That is about the best compliment I could ever hope to get. I love bringing back old recipes that bring along cherished memories!!
This post makes you my new favorite internet person. ❤️ As a former history major, I hold great appreciation for the women who came before me, those who fed the family and kept the household going no matter what they were facing, simply because they had no choice in the matter, and I’ve been familiarizing myself with those methods. I ran across this recipe after telling my dad I was making cornbread with split pea and ham soup this afternoon to serve after church tomorrow….only to discover we had no milk or eggs in the house. Ah, whoops? You saved the day! Thanks! I try to feed my hungry guys who do physical labor, and you kept me from dropping the ball.