Description
Crispy on the outside, steamy and tender on the inside, this Southern Hot Water Cornbread is a classic fried bread that celebrates simplicity, tradition, and unforgettable flavor.
Ingredients
Scale
- 2 cups yellow cornmeal (stone-ground preferred)
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 2 cups boiling water
- 2–3 tablespoons vegetable oil (for frying)
- ¼ cup all-purpose flour (optional)
- ½ teaspoon baking powder (optional)
Instructions
- In a heatproof bowl, whisk together cornmeal, salt, sugar (if using), and optional flour or baking powder.
- Carefully pour boiling water over the dry ingredients, stirring constantly until the mixture thickens and no dry spots remain.
- Let the mixture rest for 5 minutes to fully hydrate and cool slightly.
- With damp hands, shape about 3 tablespoons of the mixture into ½-inch thick patties.
- Heat vegetable oil in a skillet over medium heat. Fry patties 3–4 minutes per side until golden and crispy. Do not overcrowd the pan.
- Transfer to a paper towel-lined plate to drain. Serve hot and fresh for best texture and flavor.
Notes
Use boiling water to activate the cornmeal’s starches for structure. Stone-ground cornmeal gives the best texture, and a hot skillet ensures a crispy crust.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Fried
- Cuisine: Southern
Nutrition
- Serving Size: 1 patty
- Calories: 140
- Sugar: 1g
- Sodium: 240mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: hot water cornbread, fried cornbread, southern side, easy cornbread recipe