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
Love your website and recipes. I was born in Alabama but moved to Southern California at age 6. I crave old fashioned food from my childhood memories. We don’t have self-rising cornmeal out here…or at least I can’t seem to find it. Thanks for posting
i think i will try this recipe.i love corn bread.thanks for all the good recipes.
Granny called these corncakes! Served up with good old sliced tomatoes from the garden or some molasses and butter!
My Mother used to make this but used regular cornmeal, baking powder and a little bacon grease. I have made this recipe for my family and it was eaten as fast as I could cook it. Keep the good recipes coming!
This is what I have eaten all my life. Only exception is we have a local mill here and I use their cornmeal. I do have a bag of that Martha White though. It is excellent with Christy’s Senate Bean Soup. When I make chili or stews I make one my daughter always called “Like Cake”. It contains Jiffy, melted butter, sour cream, cream corn and eggs. I add a couple packs of sweetener to batter and bake. So good.
I’m 72 and my Father In Law made this for me every time we came in, and that was GA, but we don’t mind GA or TN both are the best and we Love this, my son is doing in Wisconsin. Thanks
GOOD for him, Evalyn… I’m guessing your son will be teaching the northerns what real good cooking is ALL ABOUT, tee hee! My family and I have lived in TN for six generations, and we always considered the “sweet tasting cornbread” from other areas of the country CAKE!!!! Love that crispy crunchy savory cornbread from the south. GO Wisconsin… you all will LOVE it! : )
kay -did you ever use (mothers best cornmeal and flour ?
This is an unbelievable happening!!! I have been searching for just this recipe & had cravings for it for years. My mother used to make these! I knew it was simple, but just didn’t know exactly how it was made!!! I am SOOOOO excited! I’ve been telling my husband about these things for years, now I can make it for him!! THANK YOU!