If you’re looking for a simple, nostalgic treat that delivers crispy edges and a comforting crumb, this Hot Water Cornbread Recipe is the answer. With just a handful of pantry staples and boiling water, you can whip up a golden, delightfully crunchy bread that pairs perfectly with hearty stews, chili, or just about any Southern-inspired meal. This dish brings a sense of warmth and tradition right to your kitchen, making it an irresistible favorite your family will ask for again and again.
Ingredients You’ll Need
One of the best things about the Hot Water Cornbread Recipe is its simplicity. The ingredients are basic but thoughtfully chosen to create that perfect crispy exterior and tender interior that characterizes this cornbread style.
- Cornmeal mix: Choose a medium to fine grind for the right texture that holds together while frying.
- Salt: Enhances the natural sweetness of the cornmeal and balances flavors.
- Sugar: Just a touch to bring out the subtle sweetness in the cornmeal without overpowering.
- Boiling water: This is what gives the batter its unique texture and aids in quick cooking.
- Oil for frying: Using a good quality extra virgin olive oil adds depth to the flavor while keeping the cornbread crisp.
How to Make Hot Water Cornbread Recipe
Step 1: Prepare the Batter
Start by combining the cornmeal mix, salt, and sugar in a mixing bowl. These dry ingredients lay the foundation for that classic cornbread flavor you know and love.
Step 2: Add Boiling Water
Carefully pour the boiling water into your dry mix and stir immediately. The heat from the water helps gelatinize the cornmeal, resulting in a slightly thick but still pourable batter. Getting this texture right is the key to crispy yet tender cornbread.
Step 3: Heat the Oil
Place a skillet over medium-high heat and add enough oil to coat the bottom. You want a good layer for frying so each piece crisps up beautifully without sticking.
Step 4: Scoop and Shape
Using a regular dinner spoon, scoop two spoonfuls of batter for each piece straight into the hot oil. Then gently flatten the spoonfuls into small rounds with the back of the spoon. This ensures an even thickness and quicker cooking time.
Step 5: Fry Until Golden
Cook each piece for about one minute per side. Watch closely for the edges to set and the bottoms to turn a gorgeous golden brown before flipping. The moment the other side matches that crispy color, it’s time to remove the bread from the skillet.
Step 6: Drain and Serve Warm
Place the cornbread pieces on paper towels to soak up any excess oil and keep them from becoming greasy. Serve immediately while still warm to enjoy the full crunch and soft center this Hot Water Cornbread Recipe is known for.
How to Serve Hot Water Cornbread Recipe
Garnishes
This Hot Water Cornbread Recipe shines on its own, but adding a pat of butter right after frying melts beautifully into each golden bite. For a savory twist, sprinkle freshly chopped herbs like parsley or chives on top. A drizzle of honey or maple syrup offers a delightful counterpoint to the crispy texture, perfect for those who prefer a touch of sweetness.
Side Dishes
Traditionally, hot water cornbread is served alongside rich, saucy dishes. Think smoky barbecued meats, spicy chilis, or hearty bean stews. Its crispy edges are perfect for scooping up thick gravies or soaking up the last bit of soup from your bowl. It’s also a wonderful accompaniment to eggs and greens for a comforting breakfast or brunch.
Creative Ways to Present
Consider stacking the cornbread pieces in a rustic basket lined with a cozy cloth for a charming meal presentation. For a party, try cutting them into bite-sized nuggets and serving with a variety of dips like salsa, guacamole, or a tangy yogurt sauce. You can even sandwich them with pulled pork or coleslaw for a mini Southern slider that guests will rave about.
Make Ahead and Storage
Storing Leftovers
If you have any leftover pieces from your Hot Water Cornbread Recipe, let them cool completely before storing. Place them in an airtight container and keep in the refrigerator for up to 2 days. To maintain some crispness, reheat them in a hot skillet or oven rather than the microwave.
Freezing
To enjoy your hot water cornbread later, wrap individual pieces tightly in plastic wrap and place them in a freezer-safe bag. They freeze well for up to one month. Just thaw at room temperature before reheating.
Reheating
For the best texture upon reheating, avoid microwaves if you can. Instead, warm your leftover cornbread in a cast iron skillet over medium heat or in an oven set to 350°F until heated through and crisp again. This method revives the delightful crunch that’s the signature of this Hot Water Cornbread Recipe.
FAQs
Can I use regular water instead of boiling water?
Boiling water is crucial because it helps bind the cornmeal and activates the starches for a better texture. Using cold or room temperature water won’t yield the same crispy, tender result.
What type of cornmeal is best for this recipe?
A medium or finely ground cornmeal works best. Too coarse, and the cornbread might be gritty and not hold together well while frying.
Is this Hot Water Cornbread Recipe gluten-free?
Yes, as long as you use a cornmeal mix that doesn’t contain wheat or other gluten additives, this recipe is naturally gluten-free.
Can I bake this cornbread instead of frying?
While traditional hot water cornbread is fried to get that signature crispness, baking is possible but will result in a different texture more like regular baked cornbread.
How do I know when to flip the cornbread in the skillet?
Look for the edges to set and the bottom to turn a beautiful golden-brown color. This usually takes about a minute per side. The cornbread should release easily from the skillet when it’s ready to flip.
Final Thoughts
There’s something truly special about homemade hot water cornbread that just can’t be beat. Its crispy crust, tender center, and effortless prep make it a delightful kitchen staple. I hope you enjoy making this Hot Water Cornbread Recipe as much as I do—it’s an absolute joy to share a warm piece with friends and family. Give it a try soon, and watch how quickly it becomes a beloved favorite on your table.
Print
Hot Water Cornbread Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 pieces
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Description
Hot Water Cornbread is a quick and simple Southern classic made with a few basic ingredients. This crispy, golden cornbread is cooked on the stovetop with boiling water mixed into cornmeal, resulting in a slightly crispy exterior and tender inside. Perfect as a side or snack, it’s ready in just 20 minutes and requires no baking.
Ingredients
Dry Ingredients
- 1 cup cornmeal mix
- 1 tsp salt
- 1 tsp sugar
Wet Ingredients
- 3/4 cup boiling water
For Frying
- Oil for frying (extra virgin olive oil recommended)
Instructions
- Prepare the Batter: In a mixing bowl, combine the cornmeal mix, salt, and sugar. Mix thoroughly to distribute the ingredients evenly.
- Mix in Boiling Water: Carefully pour in the boiling water and stir quickly until the mixture forms a thick but pourable batter.
- Heat the Oil: Place a skillet over medium to high heat and add enough oil to coat the bottom, heating it until shimmering but not smoking.
- Scoop Batter into Skillet: Using a regular dinner spoon, scoop two spoonfuls of batter for each piece into the hot oil in the skillet.
- Shape the Cornbread: Flatten each scoop slightly with the back of the spoon to create small, round patties.
- Cook Until Golden: Fry for about 1 minute on each side, flipping when edges begin to set and the bottom is golden brown and crispy.
- Drain Excess Oil: Remove cooked cornbread from skillet and transfer to a paper towel-lined plate to absorb excess oil.
- Serve Warm: Enjoy the hot water cornbread warm as a delicious snack or side dish.
Notes
- Use boiling water to ensure the cornmeal cooks properly and the batter thickens correctly.
- Adjust the heat to prevent burning and ensure even cooking.
- Extra virgin olive oil adds a nice flavor, but other frying oils can be used as preferred.
- Serve with honey, butter, or gravy for enhanced taste if desired.
- Can be made gluten-free if your cornmeal mix is certified gluten-free.
