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Hot Water Cornbread
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4.41 from 5 votes

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.
Course Bread
Cuisine Southern
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 6


  • 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


  • 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.