Hot Water Cornbread made the old school way with corn meal,salt,butter, and hot water; fried to golden perfection.
Watch me make this hot water cornbread from start to finish!
There are some simple recipes that in order for you to truly appreciate, you have to grow up eating them. Like eating buttered bread sprinkled with sugar, or homemade snow ice cream. You need the nostalgic piece connected to it.
That’s how I feel about hot water cornbread made the old-school way. It’s nothing fancy, justcornmeal,salt,butter,and hot water. But when I taste these crisp friedpattiestoday, I’m right there in Grandma Barbs’ living room. We’re both eating hot water cornbread crumbled up in abowlof milk while watching Wheel of Fortune and calling out letters.
We were the only two people in the house that liked cornbread crumbled in milk so it made it extra special for me. I’ll never forget this memory or the hot water cornbread connected to it.
What is hot water cornbread?
Hot water cornbread is a dish that dates back to the early Native Americans and enslaved Africans. It consists ofcornmeal,salt, fat (usuallybutteror animal fat), andboiling water. Once you mix all of theseingredientstogether, it creates a soft dough. This dough is then formed intopattiesand fried in hot oil/fat untilgolden.
The results are a crunchycornmealpattythat’s crisp on the outside and fluffy on the inside! Hot water cornbread was popular during the Great Depression since they were quick, simple, filling, and cheap.
If you grew up in the South, you’ve probably had hot water cornbread although it may have been called by a different name and consisted of moreingredients.
We use to call it “black people’s cornbread” lol. You can read more about the history of the different types of cornbread here.
Two Types of Hot Water Cornbread
I feel like there are two types of hot water cornbread. The old-school version and the upgraded version.
The old-school version-The recipe I’m sharing with you today is the old-school version. It produces a rusticpattywith a mild flavor. It’s best served with a bold meal or with flavoredbutteror jam if eaten as a snack. It’s as bare bones as it comes. This is how I was taught to make it by my Grandma Barb who was taught by her mother Benia.
The updated version-This version is usually the one that is cooked in many Southern kitchens today. It uses a self-risingcornmealmix, sugar, butter,or oil, and sometimes extrasaltorbaking powder. It produces a more traditional cornbread-like flavor which is delicious eaten plain or with a savory meal.
Ingredients
Cornmeal:Fine ground white or yellowcornmealworks best. I like to use fine ground yellowcornmealas it seems to have more flavor, and texture and I just love the yellow color. Be sure that you get plaincornmealand not thecornmealmix which contains flour and otherleaveningagents if you plan on making it the old school way.
Salt:This is pretty much the only flavoring to the cornbread. Other seasonings can be added like garlic powder,onionpowder, and herbs. But justsaltis perfect for basic hot water cornbread.
UnsaltedButter:Adding a bit of fat to the mix helps add a bit of flavor and makes the dough easier to handle. You can usebutter, ghee, bacon grease, or whatever fat you prefer. I LOVE this withbutterbecause it gives it a slight buttery flavor as if it has buttermilk in thedough.
Boiling water: The water must beboilingin order to soften thecornmeal. Add theboiling watera little at a time. You’ll only need to add enough so that the dough can hold its shape when it’s pressed into apatty. This is NOT the style of hot water cornbread that is poured into the hot oil.
Oil-You don’t need much oil tofryhot water cornbread. About a 1/4 of an inch of oil in the bottom of thecast iron skilletwill do. You can usevegetable shortening,canola oil, orvegetable oil. A cast-iron skillet will create a super crunchy crust.
How to make Hot Water Cornbread
- Read the note section below before proceeding.
- Line a baking tray withpaper towelsand then place a cooling rack on top. (this is where thepattieswilldrainonce fried. Set aside.
- In amediumbowl, whiskcornmealandsalt.
- Heat some water in a kettle untilboiling. (water must beboilinghot in order to soften thecornmealproperly)
- Stirin enoughboiling waterto form a soft dough that can hold its shape. (I usually need about 1/2 cup + 3 or 4tablespoons) *see note
- Stirin meltedbutter.
- Let dough rest for about 5-10 minutes.
- Meanwhile, add about a 1/4 inch ofcanola oilto acast-iron skilletand heat to about 375 F.
- When the oil is hot, shape thecornmealmixture intopattiesand place them into the hot oil. (I find it easier to lay thepattyon the end of a rubber spatial and then slide them off into the oil)
- Let themfryfor about 2-3 minutes or until the underside isgolden brownand then flip.
- Remove from oil using a slotted spoon and place on the prepared tray todrain.
- Enjoy hot orroom temperature.
- Serve with a savory meal or enjoy them plain withhoney butter(recipe below).
Tips for making the BEST hot water cornbread
1. Add theboiling watera little bit at a time. You only want to add the water until you are able to form a soft dough. This amount usually changes for me by atablespoonor two. If you add too much water you won’t be able to form the soft dough.
2. Let thebattersit for 10 minutes. This gives the hot water a chance to really soften up thecornmealwhich will result in the perfect “fluffy kinda creamy” insidetexturethat is classic to a perfectly cooked hot water cornbread.
3. Use a rubber spatula. I’ve found that placing the formedpattyon a rubber spatula and then slowly sliding it into the hot oil works great. That way I don’t have to handle the soft dough and it retains its round shape.
What to serve with hot water cornbread?
Serve hot water cornbread as a side dish or a snack. Serve alongside flavorful meals like stews, chilis, soups, and soulful dinners. It makes a great snack when buttered and crumbled in milk or eaten with honey butter or fresh jams. Some people even serve them for breakfast with grits and sausage or simply eat them hot when they are prepared.
Common Questions
What is the difference between cornbread and hot water cornbread? Hot water cornbread uses hot water and hot oil to cook the cornbread. It does not contain leaving agents like baking powder or baking soda.
Why is my batter wet and grainy? This is a very common challenge with making hot water cornbread. You simply added too much water and it’s best to start over. Add the water in small amounts while stirring after each addition until you have a soft dough that can hold its shape.
Do you put eggs in hot water cornbread? No, eggs are not traditionally a part of hot water cornbread
Why is it called hot water cornbread? It is called hot water cornbread because you add boiling water to the cornmeal to soften and cook it a bit.
How do you store hot water cornbread? Hot water cornbread is best eaten the day you make it. If you need to store it, place it in anairtight container.
Get the Recipe:Old-School Hot Water Cornbread
5 from 22 ratings
Hot Water Cornbreadmade theold school way with corn meal,salt,butter, and hot water; fried to golden perfection
Prep Time: 10 minutes mins
Cook Time: 5 minutes mins
Servings: 8 patties
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Ingredients
Hot Water Cornbread
- 1 cup fine ground cornmeal (yellow or white)
- ½ teaspoon kosher salt
- ½ cup + 2-4 Tablespoons boiling water (may need more or less)
- 2 tablespoons unsalted butter, melted
Easy Honey Butter
- 4 tablespoons unsalted butter, room temperature
- 1 teaspoon powdered sugar
- 1 teaspoons honey
- salt, pinch
Instructions
Read the note section below before proceeding.
In amediumbowl, whiskcornmealandsalt.
Heat some water (About 1 cup. You won't use it all) in a kettle untilboiling. (water MUST beboilingto soften thecornmealproperly)
Stirin enoughboiling waterto form a soft dough that can hold its shape. Be sure to stir after each addition of water to see where you're at. (I usually need about 1/2 cup + 2 or 4tablespoons more. Once I add in 1/2 cup, I start adding the remaining water by the tablespoon while stirring. It's so easy to add TOO much water so be careful or you'll have to start over.)
Once you have a soft dough, stirin meltedbutter.
Let dough rest for about 5-10 minutes.
Meanwhile, add about a 1/4 inch ofcanola oilto acast-iron skilletand heat to about 375 F.
When the oil is hot, shape thecornmealmixture intopatties (I make them about 1/2 inch thick)and place them into the hot oil. (I find it easier to lay thepattyon the end of a rubber spatula and then slide them off into the oil)
Let themfryfor about 2-3 minutes or until the underside isgolden brownand then flip and let the other side brown. Cooking time will vary based on the thickness and temperature of the oil so keep an eye on them.
Remove from oil using a slotted spoon and place on the prepared tray todrain.
Enjoy hot or room temperature with a savory meal or as a snack with flavored butter or jam.
To make honey butter to accompany, combine all honey butter ingredients until creamy.
Video
Notes
Choose Your Hot Water Cornbread:
The above recipe is for old-school hot water cornbread. It is a bare-bones recipe with a mild flavor. To me, it’s an acquired taste. If you decide that you prefer a more “updated” hot water cornbread here are a few things you can do.
- Use self-rising cornmeal mix instead of plain corn meal. This mix can be found in the grocery store next to the plain cornmeal and contains flour and leaving agents. You can omit the salt in this recipe if using a self-rising cornmeal mix that contains salt.
- Add sugar. Sugar will compliment the flavors of the cornmeal.
- Add spices. Once you know how you prefer your hot water cornbread (with plain cornmeal or a cornmeal mix) you can play it up by adding spices and herbs.
- Taste it! One of the best ways to know how the flavor of your finished hot water cornbread will turn out is to taste a bit of the dough. Although the texture will obviously be different once fried, it’s a good way to test for a balance of spices if used.
Cuisine: American, southern
Course: Side Dish
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