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
Scale
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.
