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 looked and I have exactly this brand of cornmeal. Love Martha White’s….Also got hot water – imagine that. 🙂 so I will make some tonight.
I love these. My elderly Mother has been living with us for 7 yrs. now. She is 89yrs. old now. She is not able to cook at the stove much anymore but she sits and watches me cooking. Many times she has told me that she made bread, this recipe when she was a little girl because she was the oldest girl in her family. When I’d tell her I put an egg or a little oil in my batter she would always say, “I made bread like that with just water and cornmeal”. I am learning a lot of hints and old ways of cooking from her. Some ways of cooking she has told me doesn’t seem like it would be good but when I try it, I am always surprised at how good it comes out. The older generation had to ‘make do’ with what they had. We have to admire them and respect them for surviving in living their hard llives. She would have to sell a chicken to get enough money to go see her Momma because her parents were divorced when she was llittle. That divorce made her the oldest female in the home, she was like the Momma of the house. She had to do most all the cooking and had to watch over her 2 younger sisters while her Daddy would farm their land. Hard living!! We younger generation ladies are so blessed!!!
I made these today, they are crisp, buttery, easy and delicious Thanks Christy!!!!!!!!!!!!!!!!!!!
Hi Christy,
Can you give me some guidance on this recipe? I made this tonight, and mine turned out somewhat hard. The batter was the consistency of hard wet sand that breaks into pieces. Should I have added more water? I’ve never made these before, and I’m thinking the batter needs to be looser. Also, my mix was SR Cornmeal Mix (no buttermilk). Does that matter?
I feel silly asking about such a simple recipe. I know you won’t judge, because you’re a kind person. The flavor was delicious, so I’ve got to try again!
One last thing – I just want you to know that your positive messages and outlook on life have been enormously inspiring to me. When I leave this site, I feel like I’ve really gained something (and I don’t mean weight, I mean an appreciation for all that I have). 😉 You’re doing great things here. I hope you’ll keep posting for a very long time.
I was raised the southern way, you ate what was put in front of you and we’re thankful. If you were a guest you ate what was given, gave a big thank you to the cook and asked for the recipe even if it was awful.
AMEN!!!!!!!
I really want to say amen about a hundred more times here….
I needed this recipe to go with supper tonight. I cannot believe it.
Christy, I also enjoy your website. I’m a South Arkansas girl who feels right at home here.
I can see my mama standing at the stove, frying this bread in her smallest cast iron skillet – the big one had pork chops, chicken or some other meat in it. We kids would sit down at the table and pass all the veggies around. My favorite part of the meal, though, was when everyone stopped eating and just talked and joked and shared around that table. Sigh.
What wonderful memories Bekki!
Christy, thank you for sharing your recipes, your life and your up-lifting spirit with all of us. No matter what kind of day I have, I know that I can come to Southern Plate and I will be up-lifted by your words – totally turns around some days. Bless you and your family for all you give to others with your beautifully smiling spirit!
Oh my goodness, You are just too sweet Susan, and you just made my day!! I am so glad that you are enjoying Southern Plate, that means the world to me!