Hot Water Cornbread
This old-fashioned Hot Water Cornbread recipe is a Southern classic that makes a perfect side dish for any meal. It’s budget-friendly, easy to make, and full of down-home flavor.
What’s the Difference Between Cornbread and Hot Water Cornbread?
- Cornbread: Typically baked in an oven, often in a cast iron skillet. It usually includes ingredients like flour, eggs, milk or buttermilk, and a leavening agent like baking powder.
- Hot Water Cornbread: Made by mixing cornmeal with boiling water to form a dough, then shaping it into patties and frying them in oil or fat. No oven required. It’s more rustic by design and super simple to make.
Ingredients to Make Hot Water Cornbread Recipe
What is Hot Water Cornbread? Hot Water Cornbread is a time-honored Southern staple that’s been enjoyed for generations. Made by mixing ground cornmeal with boiling water and frying it into golden, crispy cakes, this humble dish has deep roots in country cooking. Its simple, savory flavor made it widely accessible, though it can be sweetened to suit personal tastes. Cornmeal itself is closely tied to Native American culinary traditions and remains a pantry essential in many homes today. Delicious, easy to make, and incredibly budget-friendly, Hot Water Cornbread continues to hold its place at the table. Ingredients you’ll need to make old fashioned hot water cornbread: (Scroll down for the full printable recipe card.)
- Cornmeal – Yellow self-rising yellow cornmeal mix already has leavening ingredients added.
- Sugar – Granulated sugar for a slight sweetness.
- Butter – Melted butter or vegetable shortening for richness
- Water – Boiling water for moisture.
How to Make the Best Hot Water Cornbread Recipe
- Sift the Dry Ingredients – Use a whisk to sift the cornmeal and sugar in a medium size mixing bowl.
- Add Boiling Water – Pour boiling water and shortening (or melted butter) over the dry ingredients, stir until fully moistened. The cornmeal mixture will be stiff. (If needed, you can add small amounts of additional cornmeal to achieve this texture)
- Let Stand – Let stand and cool slightly just until easy to handle.
- Divide the Cornbread Mixture – Shape into 8 rounds 1/2 – 3/4-inch thick. (Use a measuring cup or ice cream scoop to divide into even potions)
- Fry – Heat vegetable shortening or vegetable oil in a large skillet over medium-high heat. Fry cornbread per the cook time in the recipe until golden brown. (If frying in batches, use a paper towel to wipe out the skillet between each batch and add additional shortening, oil or bacon drippings to the pan as needed.)
- Drain on Paper Towels – Remove to a platter lined with paper towels to drain. Keep warm.
- Serve warm as a side dish at any meal. You may also butter and drizzle with maple syrup or honey.
Kitchen Equipment You’ll Need to Make Old Fashioned Cornbread
- A large skillet or cast iron skillet for frying the cornmeal cakes.
- A whisk for sifting the dry ingredients.
- Measuring cups and spoons.
- Rubber Spatula for stirring the cornmeal mixture.
- A large turning spatula for flipping the cornbread for even browning.
- Large pan or platter lined with doubled paper towels for draining the cornbread after frying. You could also use a rack.
Can Jiffy Corn Muffin Mix be Used to Make Hot Water Cornbread?
You can make a variation of this fried cornbread using Jiffy Muffin Mix, but it won’t be an exact substitution as it won’t require the same amount of boiling water. In fact, it will use much less than called for in the recipe. The preparation would be the same and it can be fried using the same technique. If you want to try it, add less boiling water than the liquid that’s called for on the package adding in small increments until it reaches a stiff texture and will hold together, then proceed.
Recipe Variations and Substitutions
- Cornmeal: Self rising cornmeal is what I recommend as it already has salt and leavening included. Using it will lend a fluffier texture to the cornbread batter. This recipe could be adapted using plain yellow cornmeal but you’ll need to add 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt.
- Shortening, Bacon Drippings, Oil or Butter: Vegetable shortening is the classic way hot water cornbread is made. You can fry these cornbread cakes not only in vegetable shortening, but you can also use vegetable oil, or go old school and use bacon drippings. You could also use a mixture of oil and butter, but do note that butter alone tends to burn due to the milk solids in it. You can also fry them in ghee or clarified butter to prevent from burning.
- Is Hot Water Cornbread Flat? This simple style of fried cornbread is a cross between pancake-like Southern hoe cakes and corn muffins. Rest assured, it comes in many shapes and thickness due to each Cook’s preference and none of them are wrong. That said, I make these just as demonstrated in the pictures keeping them around 1/2 – 3/4 inch thick.
- Whole Eggs: Eggs haven’t been omitted, they’re not necessary for this old fashioned hot water cornbread. You could add, one large egg, if desired.
- Spices and Seasonings: This recipe keeps it simple and classic, but just like cornbread you can also add various seasonings to the cornmeal. You could add granulated garlic or garlic powder and onion powder.
- Protein: You could add crispy bacon for a smoky flavor.
- Herbs: You could add fresh chives or chopped green onions or green chiles and jalapenos.
- Cheese: You could add sharp cheddar cheese, pepper jack cheese or colby jack cheese for a mild cheese flavor.
- Bake or Fry? This particular kind of bread is meant to be fried. See how to make cornbread muffins here.
Storage and Leftovers
- Leftovers: Store leftover Hot Water Cornbread wrapped in foil or in an airtight container chilled in the refrigerator for up to 2 days.
- Reheating: Reheat over medium heat in a skillet drizzled with oil, just until heated through and golden brown.
- Freezing: You can freeze cornbread for up to 1 month. Thaw in the fridge and reheat just before serving.
- How to Serve: Hot water cornbread can be served for breakfast piled high with eggs and bacon or smothered with sausage gravy. You can also serve it drizzled with honey, slathered with honey butter or maple syrup. At other meals, it can be served with or without butter as a side dish with pinto beans, meatloaf, chili, soup, stew, fried chicken, shrimp or any of your favorite Southern comfort foods.
More Southern Cornbread Recipes to Make
More country cornbread recipes you may also like to try:
- Chili Chorizo Cornbread is delicious with a simple bowl of pinto beans.
- Skillet Honey Cornbread is a versatile flavor that goes with any meal.
- Skillet Ham and Cheddar Cornbread is a terrific use for leftover holiday ham.
- Okra Cornbread is perfection during the summer when okra is in season.
- Fully Loaded Cornbread is flavor packed.
- Cornbread Supreme with Shrimp from My Recipes.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Hot Water Cornbread
Servings: 8 servings
Calories: 213kcal
Ingredients
- 2 cups self rising yellow cornmeal (you may use plain plus 1 tsp salt and 1/2 tsp baking powder)
- 2 tsp granulated sugar may adjust to taste
- 1/4 cup vegetable shortening or butter melted (may use vegetable oil)
- 1 1/2 cups boiling water
- solid vegetable shortening, vegetable oil or bacon drippings for frying
Instructions
- In a medium bowl use a whisk to sift together the cornmeal and sugar.
- Pour boiling water and shortening (or melted butter) over the cornmeal mixture. Mix with a rubber spatula until fully moistened. The mixture should be stiff. (If needed, you can add small amounts of additional cornmeal to achieve this texture.)
- Let stand and cool slightly just until easy enough to handle. Shape into 8 rounds 1/2 – 3/4 inch thick. (Use a measuring cup or ice cream scoop to divide into even portions.)
- Fry: Heat 1/4-inch or of vegetable shortening or vegetable oil in a large skillet over medium high heat. (You can also use bacon drippings.)
- Fry cornbread for around 3 minutes per side, lowering heat to medium to prevent burning. Turn, as needed for even browning frying until they're golden brown. (If frying in batches, use a paper towel to wipe out the skillet between each batch and add additional shortening, oil or bacon drippings to the pan as needed.)
- Remove to a platter lined with paper towels to drain. Keep warm.
- Serve warm as a side dish at any meal. You can also serve with pats of butter and drizzled with maple syrup or honey.
Notes
- Cornmeal: Self rising cornmeal is what I recommend as it already has salt and leavening included. Using it will lend a fluffier texture to the cornbread batter. This recipe could be adapted using plain yellow cornmeal but you’ll need to add 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt.
- Shortening, Bacon Drippings, Oil or Butter: Vegetable shortening is the classic way hot water cornbread is made. You can fry these cornbread cakes not only in vegetable shortening, but you can also use vegetable oil, or go old school and use bacon drippings. You could also use a mixture of oil and butter, but do note that butter alone tends to burn due to the milk solids in it. You can also fry them in ghee or clarified butter to prevent from burning.
- Is Hot Water Cornbread Flat? This simple style of fried cornbread is a cross between pancake-like Southern hoe cakes and corn muffins. Rest assured, it comes in many shapes and thickness due to each Cook’s preference and none of them are wrong. That said, I make these just as demonstrated in the pictures keeping them around 1/2 – 3/4 inch thick.
- Whole Eggs: Eggs haven’t been omitted, they’re not necessary for this old fashioned hot water cornbread. You could add, one large egg, if desired.
- Spices and Seasonings: This recipe keeps it simple and classic, but just like cornbread you can also add various seasonings to the cornmeal. You could add granulated garlic or garlic powder and onion powder.
- Protein: You could add crispy bacon for a smoky flavor.
- Herbs: You could add fresh chives or chopped green onions or green chiles and jalapenos.
- Cheese: You could add sharp cheddar cheese, pepper jack cheese or colby jack cheese for a mild cheese flavor.
- Bake or Fry? This particular kind of bread is meant to be fried. See how to make cornbread muffins here.
Nutrition
Serving: 1serving | Calories: 213kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 2mg | Potassium: 128mg | Fiber: 4g | Sugar: 2g | Calcium: 2mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Superb, yes, this hot water corn bread recipe was the bomb My grandmother used to make hot water corn bread. When I was younger
But I never hear the recipe for it.
I was cooking my Sunday dinner and ran across the. How the hot water corn bread perfect?
Thank you!
My parents grew up in the depression. Mother made this using nothing but cornmeal and boiling water.
I’ve heard many stories of this being the case, yes.
My mother and father used white cornmeal. It is softer and sweerter (and of course, to her family, tastes better. My mother was born in 1890. My father was a small farmer and grew his own corn, For his meal, he had a patch of white corn and for the animals he grew yellow corn.
Hi Eddie, I’m certain most families adapted this simple dish to suit their taste and the type of cornmeal they had on hand. Thanks so much for sharing your family’s experience with hot water cornbread.