How To Make Hot Water Cornbread
This hot water cornbread recipe is as old as the Tennessee Hills. Using only two ingredients, this is the definition of a simple and delicious Southern side dish.
Crunchy on the outside and fluffy on the inside, this hot water cornbread recipe is an old-fashioned Southern staple. Back in the day, it was invented out of necessity in order to survive and based on what folks had on hand or could easily acquire. For me, that inspires reverence for them and a respect for the wisdom of the old ways. It also makes me want to make them just like they did if only to feel a little closer to their wisdom.
So, this recipe is as simple as it comes, as all you need is self-rising cornmeal and hot water. But I wanted to start with the basics so you can work from there and have fun with it. The result is perfectly crispy, crunchy, and irresistible cornbread!
Recipe Ingredients
- Self-rising cornmeal
- Hot water
How to Make Hot Water Cornbread Recipe Step by Step
Add self-rising cornmeal to a medium-size mixing bowl.
Add hot water.
Stir that together until there are no lumps left and it’s formed a good old batter.
If you need to add a tablespoon or so of water you can. If you need to add a little more cornmeal, you can do that too.
Heat 1/4 inch of oil in a large cast-iron skillet over medium-high heat.
Once that is hot, carefully drop your batter by spoonfuls into the hot oil and lightly press it flat with the back of a spoon.
Cook until browned on that side.
Then flip it and cook it until it is golden brown on the other.
Remove to a paper towel-lined plate, basket, or bowl, and serve warm. It’s that easy!
These little beauties with their crispy exterior are great on their own or with butter, maple syrup, molasses, etc.
Storage
- Once cooled completely, store your cornbread in an airtight container at room temperature for up to three days or in the fridge for up to one week. Reheat them either in the microwave or oven.
- You can also freeze them in foil or a freezer bag for up to three months. Once thawed, wrap them in foil and reheat in the oven.
Recipe Notes
- You can use your favorite self-rising cornmeal mix. Martha White has all sorts of different ones and I like the white best but that is because it’s what my great grandmother used.
- The recipe calls for boiling water so to get it hot you can use your coffee maker, boil it on the stovetop, or heat it up in your tea kettle. Just make sure it’s boiling!
- Vegetable and canola oil is best for frying.
- If you want to add a little something extra, stir in one or more of these add-ins after you’ve stirred together the cornmeal and water: chopped onions, 1/2 teaspoon of garlic powder, 1/2 teaspoon of pepper, 1/2 cup of drained corn kernels, 1/2 cup of shredded cheddar cheese, finely diced jalapeños, or 1 teaspoon of parsley or basil.
Recipe FAQs
What do you serve with hot water cornbread?
Hot water cornbread can be served as a sweet or savory dish. To make it savory, serve it alongside chili, beef stew, or pork chops to soak up all the delicious sauce. Otherwise, as a sweet treat, top your cornbread with butter, maple syrup, molasses, or honey.
Do you put sugar in your cornbread?
I don’t add sugar to my hot water cornbread, but if you really want to you can add a teaspoon of sugar.
Ingredients
- 2 cups self-rising cornmeal
- 1 cup hot water
Instructions
- Stir together cornmeal and water until completely smooth. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. When oil is hot, carefully drop batter from a spoon into the oil and lightly press flat with back of spoon.2 cups self-rising cornmeal, 1 cup hot water
- Cook until browned on the bottom, then flip and cook until browned on the other side. Remove to a paper towel-lined plate. Serve hot.
Makes about 15.
Video
Notes
Nutrition
You may also like these cornbread recipes:
Mexican Cornbread Recipe by Mama
*From Scratch* Cornbread Topped Chicken Pot Pie
OMG!!! I’ll never fix cornbread in any pan but a frying pan again!!!!
🙂
Thanks for your beautiful post about gratitude and simple food. I agree.
I make hush puppies like my mom did with 1 c plain white cornmeal, 1 tsp salt. And 1 cup boiling water.
Have never tried self rising but I will just to see the difference.
This is the recipe Mama used, but not Martha White! I went with Daddy to the mill with our own corn to grind for our cornmeal. Does this tell my age??
Oh how wonderful to have FRESH ground meal though!! There are still a few places around, and I always have to stop and get a bag of the fresh stuff!!
I had to add quite a bit of water to mine. Maybe the first batch wasn’t hot enough or something? They still tasted great though. Thank you so much for your recipes. I’m glad I found this blog! Incidentally, I’m from TN, but not the hilly part!
I can see that growing up and always living out west has limited my access to some good eating! Funny, when my dad prays (before every meal) he always gives thanks for the abundant and good food choices we have here in America…made me smile to see that your thought processes are the same as my 94.5 year old dad!
Christy, thank you again for keeping this way of cooking alive. I am always disconcerted whenever so-called culinary experts talk about “elevating” southern food (some while foraging for ramps, no less.) Yet, whose traditions do they imitate with plays on beans and greens dishes? Happy New Year, y’all!
Love your post about appreciating grandma’s cooking!! I can’t count the times I’d ask my mom why she made a recipe a certain way and she’d always reply “that’s how your grandma did it”. And that’s how I do it today :). I’ve been unemployed for a while now and let me tell you some of those recipes used with what I have on hand (making do) have really been put to use lately. The most important thing we lack today is gratitude. BTW I love love your Pyrex collection!
Foodies today need to get a little flour on their noses instead of pointing them in the air hehe