If you love the cozy warmth of classic comfort foods, you’re going to adore this Hot Water Cornbread Recipe. It’s a simple, quick, and unbelievably satisfying take on traditional cornbread that delivers a crispy outside with a tender, moist inside. This dish is perfect for busy weeknights or whenever you want a little nostalgic taste of Southern soul food. There’s nothing quite like the crackle of these golden rounds right from the skillet paired with anything from hearty stews to fresh garden salads.
Ingredients You’ll Need
Creating perfect hot water cornbread starts with just a handful of basic ingredients, each playing a crucial role in getting that ideal texture and flavor. Fresh, quality components make all the difference here, making this recipe as straightforward as it is delightful.
- 1 cup cornmeal mix: This is your base and star, giving the cornbread its signature grainy texture and sweet corn flavor.
- 1 tsp salt: Enhances all the flavors and balances the sweetness beautifully.
- 1 tsp sugar: Adds a subtle sweetness that complements the cornmeal’s natural flavor.
- 3/4 cup boiling water: Using boiling water cooks the cornmeal right in the batter, creating a tender, moist crumb.
- Oil for frying (extra virgin olive oil recommended): Provides the crispy golden crust that makes this cornbread truly irresistible.
How to Make Hot Water Cornbread Recipe
Step 1: Prepare the Batter
Mix together the cornmeal mix, salt, and sugar in a bowl. This simple blend is the flavor foundation, and getting your ratios right here is key to achieving that perfect balance between savory and sweet.
Step 2: Add Boiling Water
Slowly pour in the boiling water while stirring to combine everything thoroughly. The heat from the water starts cooking the cornmeal immediately and creates a thick but still pourable batter that will fry up beautifully.
Step 3: Heat the Oil
Place a skillet over medium to high heat and add enough oil to cover the bottom. The hot oil ensures your cornbread will develop that classic crispy exterior that contrasts delightfully with its soft inside.
Step 4: Cook the Cornbread
Use a regular spoon to scoop two spoonfuls of batter per piece into the skillet. Flatten each one gently with the back of the spoon to form small, round discs. This shaping is essential for even cooking and a lovely golden crust.
Step 5: Brown Both Sides
Cook the rounds for about one minute on each side, flipping when the edges begin to set and the bottom looks golden. This quick cooking time is what keeps the inside moist while creating that crispy shell you’re craving.
Step 6: Drain and Serve
Remove the cornbread from the skillet and place it on a paper towel-lined plate to soak up excess oil. Serving immediately while still warm means you’ll enjoy them at their absolute best.
How to Serve Hot Water Cornbread Recipe
Garnishes
While the Hot Water Cornbread Recipe shines on its own, a little addition of honey butter or a dusting of flaky sea salt can elevate it to next-level indulgence. A sprinkle of chopped fresh herbs like chives or parsley adds a fresh contrast that brightens every bite.
Side Dishes
This cornbread pairs beautifully with rich, savory dishes like chili, collard greens, or pulled pork. Its crispy texture and slight sweetness create the perfect counterpoint that brings harmony to your meal.
Creative Ways to Present
Try serving hot water cornbread as mini sandwich buns filled with smoky barbecue or even as a base for a breakfast slider with eggs and bacon. You can also crumble it over salads or soups for a fun crunchy topping that surprises and delights.
Make Ahead and Storage
Storing Leftovers
Store any leftover hot water cornbread in an airtight container at room temperature for up to two days. To preserve crispness, place a paper towel inside to absorb moisture and prevent sogginess.
Freezing
You can freeze these cornbread rounds by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They’ll keep well for up to one month, so you can always have a quick side ready to go.
Reheating
Reheat the cornbread in a hot skillet or toaster oven to bring back that crisp exterior. Avoid the microwave if possible, as it can make the bread chewy or soft rather than delightfully crunchy.
FAQs
Can I use regular water instead of boiling water?
Boiling water is key in this Hot Water Cornbread Recipe because it starts cooking the cornmeal immediately, resulting in the characteristic tender interior. Using cold water will change the texture, making it less cohesive and potentially crumbly.
What oil is best for frying hot water cornbread?
Extra virgin olive oil imparts a lovely flavor and achieves a crispy crust, but you can also use vegetable oil or canola oil for a more neutral taste and high smoke point.
How thick should I make the cornbread rounds?
A thickness of about 1/2 inch is ideal. If they’re too thick, the centers might remain undercooked, and if too thin, they might burn before cooking through.
Is hot water cornbread gluten-free?
If you use a cornmeal mix that is certified gluten-free, then yes, this Hot Water Cornbread Recipe can be gluten-free. Always double-check the labels to be sure.
Can I add other ingredients like cheese or jalapeños?
Absolutely! Adding sharp cheddar, diced jalapeños, or even corn kernels into the batter can add exciting flavor variations, giving your hot water cornbread a personal twist.
Final Thoughts
There’s something truly special about this Hot Water Cornbread Recipe that makes it a staple worth keeping in your cooking repertoire. It’s quick, comforting, and endlessly adaptable to whatever mood or meal you’re craving. I can’t wait for you to try it, share it, and fall in love all over again with this golden delight!
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-inspired recipe featuring a simple batter of cornmeal, salt, and sugar mixed with boiling water, then fried until golden and crispy. Perfect as a comforting side or snack, this cornbread is delightfully crunchy on the outside and tender inside, with minimal ingredients and an effortless cooking process.
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 evenly distribute the dry ingredients.
- Add Boiling Water: Carefully pour in the boiling water and stir with a spoon until the mixture forms a thick but pourable batter, ensuring no lumps remain.
- Heat the Oil: Place a skillet on medium to high heat and add enough oil to just coat the bottom of the pan, allowing it to become hot enough for frying.
- Cook the Cornbread: Using a regular dinner spoon, scoop two spoonfuls of the batter into the hot oil for each piece.
- Shape the Cornbread: Flatten each spoonful slightly using the back of the spoon to form small round discs in the skillet.
- Fry Until Golden: Cook the rounds for about 1 minute on each side, or until the edges look set and both sides are golden brown and crispy. Flip carefully when ready.
- Drain Excess Oil: Remove the cooked cornbread from the skillet and place on a paper towel-lined plate to absorb any excess oil.
- Serve Warm: Enjoy the hot water cornbread immediately for the best crispness and flavor.
Notes
- Use boiling water to ensure the batter cooks quickly and achieves the right texture.
- Extra virgin olive oil adds flavor, but you can use other frying oils like vegetable or canola oil.
- Maintain medium to high heat for a crispy exterior without burning.
- Serve with honey, butter, or alongside savory dishes like beans or greens.
- For a sweeter variation, increase sugar slightly or add a pinch of cinnamon to the batter.
