Hot Water Cornbread Recipe – Southern Classic with a Crispy Twist
A cherished Southern staple, hot water cornbread is made by mixing simple ingredients into a hot dough and frying to golden, crispy perfection. Crunchy outside, soft inside—perfect with any soul food meal.
Ingredients
- 1 cup yellow cornmeal
- ½ tsp salt
- 1 tsp sugar optional
- 1 tbsp butter
- ¾ to 1 cup boiling water
- Vegetable oil for frying
Instructions
- In a mixing bowl, combine cornmeal, salt, and sugar.
- Stir in butter and carefully add boiling water, mixing until a thick batter forms.
- Let the mixture rest for 2–3 minutes until cool enough to handle.
- Scoop and shape into small patties with damp hands.
- Heat 1/2 inch oil in a skillet over medium-high heat.
- Fry patties 2–3 minutes per side until golden brown and crispy.
- Remove and drain on paper towels before serving.
Notes
Use self-rising cornmeal for extra fluffiness.
Add chopped jalapeños or green onions for a flavor boost.
Best enjoyed fresh, but can be reheated in a hot oven.
Add chopped jalapeños or green onions for a flavor boost.
Best enjoyed fresh, but can be reheated in a hot oven.