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
I Love this recipe. My Grandmother was 94 and always cooked hot water bread just like this with her turnip greens or field peas. My husband is the only other person I ever knew to cook this. My Mom is from New Orleans and cooks pan cornbread. Thank you for letting people experience one of the best southern recipes in existance.
I love that you posted this recipe. We had hot water cornbread but ours was plain white cornmeal, salt and boiling water (eye ball measurements) stirred together, patted out and fried in hot grease (whatever, but probably Crisco). You had to wet your hands in cold water to stand the heat. Then you press your flat fingers into the sides to make ridges so it would be crispy. This is the way we did it in N. Louisiana. It was great served with a big pot of greens and green onions.
Thanks for reminding me. I love your walks down memory lane and learning to appreciate once again what real food taste like.
Mine too. She cooked it in a cast iron skillet and it was one big cake that we would pull off what we wanted. Never individual cakes.
I can’t find self-rising corn meal. Can I just add a bit of baking powder to make this work?
Pete,
In answer to your question, baking powder and salt. Happy frying.
When I emailed you I forgot to tell you that I will make the fried cornbread. I love cornbread. I lived in longview Tx long time ago and had to move here in colorado.dee
My grandmother used to make these when I was growing up in West Tennessee. A big pot of white beans, sliced tomatoes, and little green onions made a delicious meal. Thanks for the wonderful memories!!
God bless you, Christy! You’re always saying what I want to say, but don’t know how.I grew up poor, and sometimes we lived off the land.I mean poke greens, blackberries, green apples.I’m the oldest of nine kids, and my dad was no count.I’ve been making these ever since I was big enough to stand on a chair and cook alongside my mom.
When I see people being all snobbish about food and decorating a plate with some awful, unknown, expensive ingredient,and sipping that “rotten grape juice” (hee-hee, good one)”, it makes me want to jump up and holler.
Too much food is thrown away.There are hungry kids out there who would love to have just a sandwich and a glass of milk.I know. I was a hungry kid.
Christy, thank you so much for this simple recipe. I have heard of hot water cornbread made in patties but never found out how it is done. Can’t wait to try this!
My Aunt makes a great 2 ingredient cornbread by using Hot Rize and buttermilk. She cooks it on top of the stove in an iron skillet and she makes it as a regular cornbread instead of the patties. It took me awhile to master the “flip”, lol.
I love what you said about appreciating anyone’s cooking. My Mother taught me that when I went to friends’ homes for dinner I had to eat everything they served me. I learned how to eat beets and pretend they were the best things I ever ate. I still don’t care for them but if served I can eat them and think of Mom and smile. =)