Southern hot water cornbread is old-fashioned unleavened cornbread that is crispy on the outside and soft on the inside. This cornbread recipe is easy to make and the perfect accompaniment to any southern meal!
Hot water cornbread is an old-fashioned southern recipe that takes a few humble ingredients and turns them into a delicious, crispy cornbread.
My Grandma, like many old-fashioned Southern Black folks, would serve hot water cornbread with every regular meal and would save the fluffy buttermilk cornbread for holidays and special occasions.
For more authentic southern recipes, check out our Southern Candied Yams and Old-Fashioned Tea Cakes next!
Table of Contents
What Is Hot Water Cornbread?
Hot water cornbread is an old-fashioned unleavened cornbread made with cornmeal and hot water. Hot water cornbread dates back centuries and was a popular recipe in the South during and post-slavery because the simple ingredients were easy to obtain and affordable.
Instead of milk, hot water cornbread is made with boiling hot water, which softens and begins cooking the cornmeal before the batter is fried in hot oil.
Ingredients You Need To Make This Recipe
- Cornmeal. The base of this hot water cornbread recipe. Use good-quality cornmeal for the best flavor.
- Salt. To add flavor.
- Granulated sugar. This ingredient is optional but I think a small amount of sugar really enhances the flavor of the cornmeal!
- Cracked black pepper. For little bursts of peppery flavor.
- Boiling water. Be sure to use boiling water and not hot tap water! The water needs to be hot enough to begin cooking the cornmeal before it is fried.
- Melted butter. For added flavor and moisture.
- Canola oil. For frying the cornbread. Vegetable oil also works.
How to Make Hot Water Cornbread
- Heat the oil in a 10-inch cast-iron skillet over medium-high heat until hot but not smoking.
- In a medium mixing bowl, whisk together the cornmeal, salt, sugar, and pepper until combined.
- Carefully pour one cup of boiling water into the bowl with the cornmeal and stir with a wooden spoon. Add up to an additional ½ cup of water, 1 tablespoon at a time, until a thick, wet batter forms that holds its shape. Stir in the melted butter.
- Shape the batter into 8 patties about 1 inch thick with your hands. Fry 4 patties at a time for about 3 to 4 minutes on each side until crispy and golden brown. Serve hot water cornbread warm.
Variations and Substitutions
- Although hot water cornbread is traditionally an unleavened cornbread, some people prefer to use self-rising cornmeal. Feel free to do so if that is what you have on hand.
- Sugar and black pepper aren't traditional ingredients in hot water cornbread. Feel free to leave them out if you like!
- You may add different spices to your cornbread if you want to add some additional flavor. Try adding a little paprika, onion powder, cumin, chili powder, or cayenne to your batter.
- Some really old-school southerners add bacon grease to their hot water cornbread. Feel free to give it a try and see how you like it!
More FAQs
Hot water cornbread is made without any added leavening agents such as baking powder or egg, which are ingredients used to help traditional cornbread rise. Hot water cornbread gets its soft texture from adding boiling water to cornmeal to begin the cooking process before the cornbread is fried.
If your hot water cornbread is not holding its shape, your water may not have been hot enough. Be sure to use boiling hot water and not hot tap water. Also, make sure your batter is thick and holds its shape before frying.
Hot water cornbread got its name from its preparation, which uses boiling hot water in the batter instead of milk.
What to Serve with Hot Water Cornbread
Hot water cornbread can be served with any meal you would have traditional cornbread with, which in the south, is any and everything! Serve hot water cornbread with some of these southern dishes for an authentic down-home meal!
- Southern Salmon Croquettes
- Southern Smothered Chicken
- Red Beans and Rice
- Cajun Shrimp and Grits
- Southern Fried Okra
- Southern Green Beans
- Southern Baked Beans
- Maple Glazed Carrots
- Southern Collard Greens
- Southern Mac and Cheese
Make-Ahead and Storing Instructions
Hot water cornbread has the best flavor when prepared fresh. However, you can make hot water cornbread a day in advance, store it in an airtight container in the refrigerator, and reheat it in the oven or an air fryer when ready to serve.
Leftover hot water cornbread can be stored in an airtight container in the refrigerator for up to 5 days.
Recommended Tools For This Recipe
More Southern Recipes You Will Love!
- Cajun Jambalaya Pasta
- Cajun Crawfish Etouffee
- Oven Fried Catfish
- Jalapeno Cheddar Biscuits
- Buttermilk Cornbread Muffins
- Southern Buttermilk Biscuits
- Southern Buttermilk Pie
- Southern Sweet Potato Pie
- Bananas Foster French Toast
📖 Recipe
Hot Water Cornbread
Equipment
Ingredients
- 2 cups yellow cornmeal not self-rising or cornmeal mix
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 - 1 ½ cups boiling water
- 2 tablespoons melted butter unsalted
- canola or vegetable oil for frying
Instructions
- Add enough oil to a 10-inch cast-iron skillet to come up the sides about ½ an inch and heat it over medium-high heat until it reaches 365°F.
- In a medium mixing bowl, whisk together the cornmeal, salt, sugar, and pepper until combined.
- Carefully pour one cup of boiling water into the bowl with the cornmeal and stir with a wooden spoon. Add up to an additional ½ cup of water, 1 tablespoon at a time, until a thick, wet batter forms that holds its shape. Stir in the melted butter.
- Shape the batter into 8 patties about 1 inch thick with your hands. Fry 4 patties at a time for about 3 to 4 minutes on each side until crispy and golden brown. Serve hot water cornbread warm.
Notes
- Be sure to use boiling hot water and not hot tap water.
- Leftover hot water cornbread can be stored in an airtight container in the refrigerator for up to five days.
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