Description
Hot Water Cornbread is a classic Southern fried cornbread with a crispy golden crust and a soft, warm interior. Made with just cornmeal, hot water, and oil for frying, this quick and easy recipe is the perfect side dish for collard greens, stews, beans, and more.
Ingredients
Scale
- 2 cups self-rising cornmeal (not cornmeal mix)
- 1½ to 2 cups boiling water (adjust for consistency)
- ½ teaspoon salt (optional)
- Vegetable oil for frying
Instructions
- Heat about ½ inch of vegetable oil in a skillet over medium-high heat (350°F).
- In a heatproof bowl, combine the cornmeal and salt (if using). Gradually add boiling water, stirring until a thick but scoopable batter forms.
- Shape the batter into small patties.
- Fry each patty for 3-5 minutes per side until golden brown and crispy.
- Drain on paper towels and serve warm.
Notes
- Use boiling water to help the cornmeal bind properly.
- For extra crispiness, use a cast-iron skillet.
- Best served fresh but can be reheated in an oven or air fryer.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern