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 just love your toes….
Cornbread is probably hot too
Ew. Shame on you. Weirdo.
Is baking or cooking in a cast iron skillet over a fire a possibility with this recipe?
Of course you can do this in Cast Iron outside or Inside . Just about anything you cook can be cooked in Cast Iron.
Looks good, will have to try it.
Christy this is a bit off topic but do you like that Keurig coffee maker? My husband and I are thinking about splurging on one for our 30th anniversary and I would love to have your honest thoughts on it. Thanks!!
Hey Shyanna! I’m happy to tell you my opinion on it.
First of all, I was against it to begin with. I thought it was incredibly overpriced. But my husband got me one for my birthday and wow – he still says it is the best thing that has ever happened in our marriage! lol. There are three coffee drinkers in our house and we all rise at different times. Also, I am here working all day long and occasionally want some coffee at an odd time. The Keurig is perfect for that. Everyone can have a cup of coffee whenever they want with no guilt of a pot going to waste.
I think it is perfect for a household with one or two coffee drinkers or folks who just like a cup or two at a time. If you have a house where y’all drink a whole pot in the mornings, it might be a better decision to stick with traditional but it sounds like y’all are like us.
I DEARLY love my keurig. I will tell you, though, that they tend to die after about two years but some other southern plate readers have given me a great hint on that: Only buy it from Bed Bath and Beyond because they will replace it free of charge when it kicks the bucket 🙂
Also, I have found Sam’s club to be the best prices on coffee. My husband and son like Donut Shop from there. It is a mild coffee. I like a bolder coffee and I love the Sam’s club brand called Columbia Supremo.
All in all, I gotta tell you that if it was up to me, I’d say get one. I think you’ll dearly love it.
You can also order KCups online from Sam’s. If you’ve ever tried Tim Horton’s coffee it is a great price online. Also you can get great prices on Brad’s Deals for KCups from time to time.
I love my Kuerig coffee maker! I only drink a cup or two of coffee a day, so it’s great not to have to make a pot of coffee when it’s just me. But even when my adult kids are over, and drinking coffee too, it’s great because they can choose the coffee they like, and each cup is fresh and hot. I keep it affordable by buying my k-cups at Big Lots (my little granddaughter calls it Bug Lots, so we do too, kind of a family inside joke!) or other places when they are on a great sale. There are models of Keurig that only can use Keurig brand cups (so I have heard); I think that would make it less affordable in the long run. Good luck to you and Happy Anniversary!
My husband was raised in Nashville and loves all of the fried types of breads and fried pies he grew up with-He will love this! Even though we won’t tell our cardiologist.
Hey Y’all…I’ve been making these for about 45 years. Don’t bother with boiling water – I throw some cornmeal mix in a bowl, put enough tap water in to mix to the consistency you want and proceed from there with the frying. Makes exactly the same little cornmeal puffs and they are the best with homemade soup (I put a dot of butter on each one) an there’s nothing better.
My family is from south AL and I learned to make cornbread with water ground white cornmeal and water. Sometimes we add just a little self rising flour and a wee bit of salt and a tad of sugar. Then fry it up. Mmmmm! Mmmmm! MUST have some to go with peas or greens!! THE BEST!
Christy…
I do not have self rising cornmeal…how much baking powder do I use?? Transplanted Yankee is gonna try this.
that recipe works fine with plain white corn meal and a little salt. jim dandy plain was the best but they have stopped making it