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
Love love this!! We call it hoecake where I live in SW Georgia/NW Florida. It is in most family type restaurants and at gas stations or grocery stores that offer food. The meal that works best here is Hoover’s Medium Stoneground Meal. The recipe is on the bag. It is not self rising so is probably more dense. My sister in law can make the best hoecake you will ever eat cos she does.it all of.the.time. Me? Sometimes it turns out, sometimes not. Boy oh boy do I love that stuff! Have to try this recipe! Yes!! Thanks Christy for a second chance!
I have made this for many years. I always pat it out in my hands. That leaves finger prints. Mighty good with just butter.
Nola
Nola is that where you live or your name? I’m a Nola, named after my grandma. I don’t go by that name, I use my middle. Just don’t see that name very often.
Never made cornbread until I married my southern hubby 14 yrs ago. I too use the self rising cornmeal and hot water adding a little more hot water than you have listed which makes the batter thinner. When poured into the pan the edges will become really crispy which is what hubby likes especially with some jalapeno chopped in with them. If he eats other cornbread or hush puppies he eats the outside crispy parts and leaves the insides so I usually do the hoe cakes like this.
Christy thanks for the wonderful recipes and uplifting thoughts each time.
My daddy, who was a young married man with three (of eventually six) little ones at home during the Depression years, used to tell me about this bread and how much he liked it. He called it “Corn Dodger”. Now where he got that name, I’ve no idea (I didn’t come along until the mid-fifties!). Thanks for jogging my sweet memories of Daddy today. If he had lived, he would have celebrated his 111 birthday this month (April 19th.). (He was 52 when I was born!!! 🙂 (That cornbread must have had some really good effects on him! Ha!!)
I have made this comment on other sites, and will probably continue to do so.
There was never a child that sat down at my hillbilly mama’s table and said “ewww, I don’t like that”. First of all we played so hard outside that by the time dinner was ready, we would have probably eaten our socks if served to us. Mom was a great southern cook, simple food, wonderful food. I never had a child to sit at my table and complain of the food. It simply never occurred to anyone that it might be refused. We were hungry, there’s food, problem solved.. I think too often we forget that food doesn’t come from the store, but from our Father, who gives us all our blessings.
Oh my goodness. This is just wrong. Makes me want a pot of bean, pickle relish and this cornbread! You are sooo good to us with these wonderful recipes but I am just getting more plump as I read! Thank you for all your wonderful recipes/pictures and quotes. We love u. GA Girl.
This comment made me feel like I’d just been hugged!! Thank you!!
Thanks for sharing this simple but lovely recipe. I love cornbread and I love easy recipes like this one.