Hot water cornbread is a classic Southern recipe that’s crispy on the outside, fluffy on the inside, and incredibly easy to make. Unlike traditional baked cornbread, this version uses boiling water to soften the cornmeal and is fried to golden perfection. It’s a nostalgic dish that brings comfort and a bit of old-school charm to your table. If you’ve ever wondered how to make hot water cornbread, you’re in the right place! Let’s dive into the recipe and tips for making this delicious treat.
What Is Hot Water Cornbread?
Hot water cornbread, sometimes called corn pone or hoecakes, is a simple bread made from cornmeal, salt, and boiling water, then fried in oil. The boiling water partially cooks the cornmeal, giving the cornbread a light and fluffy interior while the frying creates a crispy, crunchy crust. This dish was a staple in Southern kitchens, often served alongside savory meals or enjoyed as a snack with butter, honey, or jam.
Ingredients You’ll Need
– 1 cup fine ground cornmeal (yellow or white)
– ½ teaspoon kosher salt
– ½ cup + 2-4 tablespoons boiling water (adjust as needed)
– 2 tablespoons unsalted butter, melted
– Canola, peanut, or vegetable oil for frying (about ¼ to ½ inch deep)
Optional for serving:
– Honey butter (butter mixed with honey and a pinch of powdered sugar)
– Jam or savory spreads
Step-by-Step Instructions to Make Hot Water Cornbread
1. Prepare the Dough
In a medium bowl, whisk together the cornmeal and salt. Heat water until boiling — this is crucial because the hot water softens the cornmeal properly. Gradually stir the boiling water into the cornmeal mixture, starting with ½ cup and then adding more by the tablespoon until you form a soft, sticky dough that holds its shape but isn’t too wet. Stir in the melted butter and let the dough rest for 5 to 10 minutes to hydrate fully.
2. Heat the Oil
Pour about ¼ to ½ inch of oil into a cast-iron skillet or heavy-bottomed pan. Heat the oil over medium-high heat until it reaches about 375°F or is hot enough that a small bit of dough sizzles immediately when dropped in.
3. Shape and Fry the Cornbread
Wet your hands slightly to prevent sticking, then form the dough into small patties about ½ inch thick. Carefully slide the patties into the hot oil using a spatula. Fry for 2 to 3 minutes on each side or until golden brown and crispy. The cooking time may vary depending on the thickness of the patties and the heat of the oil, so keep an eye on them.
4. Drain and Serve
Remove the fried cornbread from the oil with a slotted spoon and place on paper towels or a wire rack to drain excess oil. Serve warm or at room temperature with honey butter, jam, or alongside your favorite Southern dishes like chili or greens.
Tips for Perfect Hot Water Cornbread
– Use boiling water, not just hot tap water, to get the right texture.
– If the dough feels too dry after resting, add a splash more boiling water.
– Wet your hands before shaping patties to prevent sticking.
– Maintain oil temperature around 375°F for crispy, golden results.
– Don’t overcrowd the skillet; fry in batches if needed.
– For a sweeter twist, serve with honey butter made by mixing softened butter, honey, and a pinch of powdered sugar.
Why You’ll Love Hot Water Cornbread
This cornbread is quick and easy, requiring just a few ingredients and about 15 minutes from start to finish. It’s light and fluffy inside, with a satisfyingly crunchy exterior that pairs beautifully with savory meals or as a snack. Plus, it connects you to a rich Southern culinary tradition that’s both simple and soulful.
Whether you’re new to Southern cooking or a seasoned pro, hot water cornbread is a must-try recipe that’s sure to become a favorite in your kitchen.
Enjoy this golden, crispy delight fresh from the skillet, and savor a taste of Southern comfort food at its best!