Hot Water Cornbread

Hot Water Cornbread is an old-time southern favorite and has a fabulously crispy exterior. It’s a natural complement to southern green beans, collard greens, cabbage, or fried chicken. Especially with a glass of sweet tea.

Hot Water Cornbread

 

In addition to being a great side, Hot Water Cornbread makes a wonderful snack when drizzled with maple syrup, cane syrup, or sorghum.

There are many different variations on Hot Water Cornbread. This one contains a few more ingredients than most, but it is still super easy. The batter is a simple mixture of white cornmeal (I use Martha White), boiling water, salt, sugar, half-and-half, and vegetable oil. I also add a little grated or finely chopped onion.

Hot Water Cornbread- and old time southern favorite

 

The batter is pan-fried in Vegetable oil until golden and crispy. There’s a little leniency in how thick you can make the batter. A thick batter will produce a dense, thicker patty. It’s a matter of personal preference and if you’re not sure, make it on the thick side and fry up a few. If you think they are too dense, you can add a little more hot water to the remaining batter to thin it out.

Hot Water Cornbread with Martha White cornmeal

 

Hot Water Cornbread recipe

More Cornbread Recipes

5 from 2 votes
Hot Water Cornbread
Hot Water Cornbread
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins
 

Hot Water Cornbread is an old-time southern favorite and has a fabulously crispy exterior. It's a natural complement to southern green beans, collard greens, cabbage, or fried chicken.

Course: Bread
Cuisine: Southern
Servings: 6
Ingredients
  • 2 cups white cornmeal
  • 1/4 teaspoon baking powder
  • 1 1/4 teaspoons salt
  • 1 teaspoon sugar
  • 1/4 cup half-and-half
  • 1 tablespoon Vegetable oil
  • 1 tablespoon finely chopped sweet onion
  • 3/4 to 1 1/4 cups boiling water
  • Vegetable oil
Instructions
  1. Whisk together cornmeal, baking powder, salt, and sugar in a medium bowl.

  2. Pour 1/2 inch Vegetable oil into a large heavy skillet. Heat oil to 350 degrees.

  3. While oil is heating, add half-and-half, Vegetable oil, and onion to cornmeal mixture.

  4. Gradually mix in boiling water until batter is consistency of a thick pancake batter.

  5. Using a 1/4 cup scoop, scoop batter and drop into hot oil. Only fry 3 to 4 at a time. They will need to fry about 2 to 3 minutes per side.

  6. Serve warm with cornbread.

Recipe Source: Southern Living The Way To Fry

 

2 thoughts on “Hot Water Cornbread

  1. Hi, your recipe says serve warm with cornbread, do you mean serve warm with butter ?
    Have made these before and they are delicious…..

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