Hot Water Cornbread

How do you make hot water cornbread? There’s a clue in the name. You only need five ingredients and one of them’s hot water. The rest are cupboard/pantry staples that you can combine to make a cheap, quick and filling snack or side dish. It’s not fancy, fussy or overly flavorful, but definitely one of those recipes that’s always infused with nostalgia.

This hot water cornbread recipe uses frying rather than baking unlike other cornbreads that are popular in southern cooking. That gives it a crunchier and rougher consistency on the outside. But a soft and doughy texture on the inside.

Ingredients for Hot Water Cornbread

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• Yellow cornmeal: Go for a plain cornmeal. Some mixes have flour and additives but purchase the simple stuff.
• Salt: Salt is the only flavor in this recipe and it’s the star of the show.
• Butter: Use melted butter, salted or unsalted, to give the cornbread cakes their buttery texture.
• Canola oil: You’ll need this for frying the cornbread in the skillet.

Directions

Step 1: Make the cornbread dough

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In a large bowl, combine the cornmeal and salt. Stir in hot water to form a pliable dough. Stir in the melted butter and allow to sit for 5 to 10 minutes for the cornmeal to soften.

Editor’s Tip: You really need boiling/hot water to soften the cornmeal. Add the hot water just a little at a time so you don’t create a thin slurry.

Step 2: Fry the cornbread cakes

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In a cast-iron skillet, heat canola oil over medium-high heat. Shape the cornbread dough into thick patties. Place in the hot oil and fry for two to three minutes per side until golden brown. Use a slotted spoon to transfer the patties to a paper towel-lined plate to cool.

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Hot Water Cornbread Recipe Variations

• Go for big bacon flavors: Fry your patties in bacon grease rather canola oil for a serious upgrade in true Southern style.
• Sweet cornbread: Make a quicker version of soft honey cornbread by drizzling the cakes with honey while they’re still warm.
• Spice it up: For a punch of spicy heat, you can sneak some chopped jalapeno peppers and red pepper flakes into the dough as you shape it. It’s a simple spin on classic Mexican cornbread.

How to Store Hot Water Cornbread

These fried cornbread cakes will go harder more quickly than fluffy baked cornbread, so it’s better eaten on the day you make them. You can store some for later in an airtight container in the refrigerator for up to three days, however.

Can you freeze hot water cornbread?

Hot water cornbread can be stored frozen for up to three months. Make sure you let it cool, wrap it tight in freezer-safe plastic or aluminum foil and allow it to thaw overnight in the refrigerator. Bring it back to life in the skillet by frying it in a little butter.

Hot Water Cornbread Tips

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What other ways are there to make cornbread?

The recipe for hot water cornbread above is perfect when you want a basic, quick snack to enjoy with jam, honey or cocoa. But there are baked versions using self-rising cornmeal and baking powder, which are fluffier and more versatile. Try buttery cornbread for a perfect comfort meal, sweet cornbread as a side dish for BBQ or keep your skillet on standby for this skillet cornbread with eggs and flour.

What can you serve with hot water cornbread?

This recipe yields a saltier cornbread, so it’s great as a side dish with savory stews, soups or chilis. It’s a quick option for breakfast too. Try it with eggs, maple syrup or a bowl of milk to dip into.

What’s the difference between hot water cornbread and regular cornbread?

Regular cornbread uses a leavening agent, such as baking powder or baking soda, to give the dough a fluffier consistency. This type of cornbread is baked so it takes longer. It’s also common to add eggs and/or milk to the dough. But hot water cornbread uses hot water (and oil) to change the texture of the cornmeal. It’s the crispy crust that forms during frying that holds everything together.