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’M CONFUSED! Is this a mix that has everything in it so all you have to do is add water, or is this self rising cornmeal? Or is there even a difference? The pics show a bag that says “mix” and the recipe just calls for regular self rising cornmeal.
No worries! I’ve lived most of my life confused so it is familiar to me 🙂 Self Rising cornmeal is all you need. Sometimes it says mix on it, sometimes it just says self rising corn meal.
I live my life confused, too! LOL! Thanks for answering. Can’t wait to try these! May have to change the menu just so I can have an excuse to have these now! 🙂 Thanks again!
Corn meal mix is different from corn meal in that it has flour already mixed in ..self rising : )
The mix has flour in it, also. I add a rounded tablespoon of flour for every cup of self rising cornmeal when I make a cornbread. If I use self rising cornmeal mix I don’t add any flour.
Mama Owl, just so you will know… my Mama always told me that “self rising cornmeal, and/or flour, for that matter, is a mix… it already has the baking powder, or soda, salt etc… therefore, what self-rising really means, is that it isn’t “plain” which requires one to get real “fancy” and add the other ingredients to end up with the very same thing! Hope this helps… I NEVER use PLAIN, flour or cornmeal, honestly! It’s certainly not worth the hassle, for me anyway. I have used plain flour when baking something that “specifies” PLAIN… otherwise, it’s always the simple way for me, and believe me… my children and grandchildren say I can really “THROW DOWN,” some good ole southern soul food, now… of course, I learned “everything” I know from my dear, dear Mother… SHE was the BEST…. ever, and that’s a FACT!
Good luck…
Kaye
Thanks for the info! I use both, but have never seen it say “mix”. That is what was throwing me. 🙂
Self rising cornmeal mix has self rising flour mixed in ..reg.cornmeal does not have flour in it
Ohh how this brings back memories! My grandma would make them the same way…frying em and all. My brother always thought they were pancakes..hee hee. He would eat the heck out of em’ with syrup. One day he found out that it was “cornbread” and he just about had a fit! He did NOT like “cornbread”. Little did he know….that’s what he had been eating for a long time. Love your recipes…and your stories too! Keep em’ coming! Thanks!
Thanks Christy from my hubby. He calls these fried hoe cakes and loves them.
Great with beans, fried potatoes and okra. His favorite meal..
You made me smile. That’s my favorite meal EVER!
Thanks, I can’t wait to try this.
I have to say I enjoyed the commentary just as much as the recipe
Dear Christ
This sounds great, and I will try it. I always just make cornbread and bake in an iron skillet.
But, could they buy self rising cornbread back in grandma’s day?
Love all your recipes. Thanks
I ment self rising cornmeal, not cornbread. Sorry
Thank you, thank you, I was looking for this in January during the Daniel Fast.
Thank you for blessing me with your message. It is amazing that when I am having a rough day, your emails arrive and suddenly my problems seem trivial. God blessed me by leading me to find your website. I have lived in west Tennessee for over 20 years and have come to love cornbread. Around here a delicious add-in to these are cracklins! Of course, adding some bacon drippings to the oil is also delicious. Thanks for sharing your stories and recipes. God Bless you!