If you have a craving for something crispy, comforting, and downright delicious, this Hot Water Cornbread Recipe is about to become your new favorite go-to. It’s a nostalgic Southern treat that delivers a perfect combination of crunch on the outside and tender, slightly crumbly texture on the inside. The fun part? It’s incredibly simple to make, requiring just a handful of pantry staples and boiling water. Once you master this, you’ll find it hard to stop at just one piece!
Ingredients You’ll Need
These ingredients are refreshingly straightforward but each plays a vital role in the magic of this Hot Water Cornbread Recipe. From the familiar cornmeal that imparts that classic corn flavor and golden color, to the sugar which adds a subtle hint of sweetness, every element is essential.
- 1 cup cornmeal mix: This is the heart of the recipe, giving the cornbread its distinct texture and taste.
- 1 tsp salt: Enhances the flavors and balances the sweetness perfectly.
- 1 tsp sugar: Adds a delicate sweetness that rounds out the flavor.
- 3/4 cup boiling water: The secret ingredient that binds everything together while keeping the batter just right.
- Oil for frying (extra virgin olive oil recommended): Adds richness and helps achieve that irresistible golden crispness.
How to Make Hot Water Cornbread Recipe
Step 1: Prepare the Batter
Start by mixing your dry ingredients together in a bowl—cornmeal mix, salt, and sugar all come together here. Then, carefully pour in the boiling water and stir briskly. You’ll want a batter that’s thick enough to hold its shape but still pourable—getting this balance just right is key to perfect cornbread every time.
Step 2: Heat the Oil
Place your skillet over medium-high heat and add enough oil to coat the bottom well. Using extra virgin olive oil is a great choice as it adds lovely flavor and helps your Hot Water Cornbread develop that rich, crispy crust.
Step 3: Shape and Cook the Cornbread
Use a regular dinner spoon to scoop two generous spoonfuls of your batter into the hot oil. Then, gently flatten each mound with the back of the spoon into a small round shape. This step gives you those charming, rustic discs perfect for frying evenly.
Step 4: Fry Until Golden Brown
Let each side cook for about one minute or until golden brown and crispy. You’ll notice the edges becoming firm and the bottom turning a beautiful shade of brown—then it’s time for the flip. Patience here pays off with that irresistible crunch and flavor.
Step 5: Drain and Serve Warm
Once cooked, transfer your hot water cornbread to a plate lined with paper towels to absorb excess oil. Serve them warm for the ultimate comforting experience that’s sure to delight every bite.
How to Serve Hot Water Cornbread Recipe
Garnishes
While these crispy rounds are fantastic on their own, you can elevate them by adding a pat of creamy butter that melts right into the warm bread. A drizzle of honey or a sprinkle of powdered sugar also adds a lovely touch of sweetness, perfect for those who love a little contrast to the savory flavor.
Side Dishes
Hot Water Cornbread pairs beautifully with hearty dishes like collard greens, black-eyed peas, or even a bowl of chili. It’s also delightful alongside breakfast favorites such as eggs and bacon, making it a versatile addition to any meal.
Creative Ways to Present
For a fun twist, try using your hot water cornbread as the base for mini open-faced sandwiches, topped with pulled pork, crispy fried chicken, or even smoked salmon and cream cheese. You can also crumble it over soups as a crunchy garnish or serve it alongside a sweet tomato jam for dipping.
Make Ahead and Storage
Storing Leftovers
If you have some Hot Water Cornbread left over, store it in an airtight container at room temperature for up to two days. This will keep it relatively crisp while preserving its flavors. For best texture, re-crisp in a hot skillet before serving.
Freezing
This cornbread freezes wonderfully. Allow the pieces to cool completely, then place them in a freezer-safe bag or container separated by parchment paper. Freeze for up to one month, making it easy to enjoy a homemade treat whenever the craving hits.
Reheating
To bring leftover or frozen Hot Water Cornbread back to life, reheat in a skillet over medium heat until warmed through and crispy again. Avoid microwaving as it tends to make the cornbread soft rather than crisp, which takes away from the texture that makes it so special.
FAQs
Can I use regular water instead of boiling water?
Boiling water is crucial to this Hot Water Cornbread Recipe because it helps the cornmeal swell properly and creates the right batter consistency. Using cold or lukewarm water will result in a different texture and may not yield the crispy exterior you’re aiming for.
What kind of cornmeal mix is best to use?
A medium or fine-ground cornmeal mix works best here. Too coarse a grind can make the batter gritty, while too fine may not provide enough structure. Also, using a mix that includes a bit of flour helps with binding and achieving a tender crumb.
Is extra virgin olive oil the best oil for frying?
Extra virgin olive oil adds wonderful flavor and is a healthier option, but you can also use vegetable or canola oil if you prefer a neutral taste. Just make sure to use enough oil to coat the bottom of the pan for even frying and crispness.
Can I make the batter ahead of time?
It’s best to prepare and cook the batter immediately after mixing since the hot water starts to cook the cornmeal. Letting the batter sit too long could alter the texture and make it harder to shape and fry.
How do I know when to flip the cornbread?
When the edges of the cornbread look set and the bottoms are a rich golden brown, it’s time to flip. This usually happens within a minute of frying, so keep a close eye to avoid burning and to ensure that perfect crispy crust.
Final Thoughts
There’s something incredibly satisfying about making and savoring homemade Hot Water Cornbread Recipe. It’s quick, easy, and downright delicious, offering a warm hug of flavor and texture that’s hard to beat. Whether you’re new to Southern cooking or a seasoned fan, this recipe is a must-try that will add a wonderful new staple to your kitchen repertoire. So grab your pan and cornmeal, and get ready to enjoy every golden, crispy bite!
Print
Hot Water Cornbread Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Description
Hot Water Cornbread is a quick and easy Southern-style bread made from a simple mixture of cornmeal, salt, sugar, and boiling water. It is pan-fried to achieve a golden, crispy exterior with a soft, warm interior. Perfect as a side dish or snack, this recipe highlights the simple yet delicious taste of traditional cornmeal bread.
Ingredients
Dry Ingredients
- 1 cup cornmeal mix
- 1 tsp salt
- 1 tsp sugar
Wet Ingredients
- 3/4 cup boiling water
For Frying
- Oil for frying (extra virgin olive oil recommended)
Instructions
- Prepare the Batter: In a mixing bowl, combine the cornmeal mix, salt, and sugar thoroughly to ensure even seasoning throughout.
- Mix with Boiling Water: Carefully pour in the boiling water and stir continuously until the ingredients form a thick but pourable batter, making sure there are no lumps.
- Heat the Oil: Place a skillet over medium to high heat and add enough oil to just coat the bottom of the pan, heating it until hot but not smoking.
- Cook the Cornbread: Using a regular dinner spoon, scoop about two spoonfuls of batter for each piece into the hot skillet.
- Shape the Cornbread: Flatten each scoop slightly with the back of the spoon to form small, round patties for even cooking.
- Fry Until Golden: Cook each piece for approximately 1 minute per side, flipping when the edges become set and the bottom turns golden brown and crispy.
- Drain Excess Oil: Remove the cooked cornbread from the skillet and place on a paper towel-lined plate to absorb any excess oil, keeping the bread crisp.
- Serve Warm: Enjoy your hot water cornbread warm as a satisfying side or snack right away for the best taste and texture.
Notes
- Use extra virgin olive oil for a healthier frying option and a subtle flavor boost.
- The batter consistency should be thick but pourable; adjust water slightly if needed.
- Ensure the oil is properly heated before frying to achieve a crispy crust without absorbing too much oil.
- Serve immediately for optimal freshness and crispness.
- This cornbread pairs wonderfully with soups, stews, or chili.
