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.
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.
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.
More Cornbread Recipes
Hot Water Cornbread
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
- Whisk together cornmeal, baking powder, salt, and sugar in a medium bowl.
- Pour 1/2 inch Vegetable oil into a large heavy skillet. Heat oil to 350 degrees.
- While oil is heating, add half-and-half, Vegetable oil, and onion to cornmeal mixture.
- Gradually mix in boiling water until batter is consistency of a thick pancake batter.
- 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.
- Serve warm with cornbread.
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Southern Living The Way To Fry
We just love hot water cornbread. My black friends that live here in the north that came from the south always give me the nod of approval when I mention that I made this
What is half and half
It is light (10 – 12 %) cream.
Excellent!
All was fine till you stated “SUGAR” as an ingredient….., no way, it is deviant…!!! You batter to thin, like a “Hot Cake” and flip accordingly with the same texture of a breakfast Hot Cake. One should also dice a medley of hot and mild chilies allied with the afore mentioned onion to a percentage of 15% of the base, batter mix….. SUGAR, HA, INDEED…….., NOT!!! Along with this observation, How about a few more POP-UP ADVERTISEMENTS….; MORE NOT!!
What a memory! My grandmother ‘s kitchen 60 years ago . Haven’t made this in years! Thank you. Linda
This is a good recipe. Loved it!
Debra
Can yellow cornmeal be substituted for white? Or equal part white and yellow?
N0, silly! Your stove would explode. You must also use a brown, wooden spoon…never a tan one.
Can I use self rising meal and omit, baking soda and salt?
Hi, your recipe says serve warm with cornbread, do you mean serve warm with butter ?
Have made these before and they are delicious…..
Love it. Reminds me of similar brunch my grandmother used to make. dozen of years ago….. thank you so much !
I was wondering about this also.