Description
This Hot Water Cornbread recipe is a quick and delicious Southern-style fried bread made with simple pantry ingredients. The batter is mixed with boiling water for a tender texture, then fried in vegetable oil until golden and crispy. Perfect as a side dish for savory meals or enjoyed on its own.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 teaspoon granulated sugar
- ¾ teaspoon kosher salt
- 1 teaspoon baking powder
Wet Ingredients
- 2 tablespoons butter, room temperature
- 1 large egg
- ¾ cup boiling water
For Frying
- Vegetable oil, for frying (about 1 inch deep in skillet)
Instructions
- Make Batter: In a medium bowl, combine cornmeal, sugar, salt, and baking powder. Add the room temperature butter and stir it in. Crack in the egg and mix until smooth. Carefully pour in the boiling water and stir quickly until the batter is well combined and slightly thick.
- Heat Oil: Pour vegetable oil into a skillet or Dutch oven to about 1 inch deep. Heat the oil over medium heat until it reaches 350°F (177°C) to ensure the cornbread will cook evenly and develop a crispy exterior.
- Fry Cornbread: Using a 3-tablespoon scoop or spoon, form the batter into patties about ½-inch thick. Carefully place the patties into the hot oil in batches, making sure not to overcrowd the pan. Fry each patty for 2-3 minutes on each side or until they turn golden brown and crispy.
- Drain and Serve: Remove the fried cornbread from the oil and place on a paper towel-lined baking sheet to absorb excess oil. Serve the hot water cornbread warm as a side or snack.
Notes
- Maintain the oil temperature at 350°F for best results.
- Do not overcrowd the pan, fry in batches if needed.
- The batter should be slightly thick but pourable for easy patty formation.
- Serve hot water cornbread immediately for the best texture and flavor.
- Can be served with butter, honey, or as a side to chili or beans.
