Name: Hot Water Corn Bread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 pieces
Cuisine: American
Ingredients: 1 ½ cups yellow cornmeal; ½ cup self-rising flour; 2 tablespoons sugar; 1 ½ teaspoons salt; 1 ½ cups boiling water; 1 cup light oil for frying (such as canola or vegetable)

Fluffy on the inside and crispy on the outside,Hot Water Cornbreadis a delicious pan-fried side dish. It’s perfect as a sweet treat with butter and syrup, or as a side for any Southern meal!

hot water cornbread with butter on white plate with knife and fork.

It’s SUCH a simple goodie to make, and you’ll love the classic cornbread flavors dressed up in a different texture thantraditional cornbread! The main difference is that you make the batter usingboiling hot water, and instead of baking it, youfry little patties of batter. This turns them into little biscuit-slash-hush-puppy-like rounds.

The little rounds have such alovely texturethat they can be addictive.Serve ’em with butter and syrup (or honey!)for something sweet oras a sidefor any kind of simple Southern meal. They’d also be great served alongsidechilior anothersavory stew!

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hot water cornbread resting on paper towel on white baking sheet.

Why You’ll Love This Recipe

Basic pantry ingredients that you likely have on hand.
No milk, eggs, or butter needed!
Sofast and easythat it makes a great last-minute side dish.
Pairs perfectly with savory dishes likeslow cooker taco soupor as a sweet treatwithbutterand honey.

Recipe Ingredients

Made with simple, household ingredients, hot watercornbreadis an easy side to make any time!

Yellow cornmeal:This is what makes it gritty and gives it thatcornbreadtexture and flavor!
Flour:Self-rising flourhelps to bind the dough together and let it rise a bit (it contains baking powder) as it fries.
Sugar:For a touch of sweetness that’s needed in cornbread.
Salt:To balance and bring out the flavors.
Boiling water:This is thekey ingredientto hot water cornbread! It makes the dough extra moist.
Light oil:Canola or vegetable oil work great for frying the cornbread patties.

See the recipe card below for full information on ingredients and quantities.

top view of ingredients for cornbread batter in a metal mixing bowl

How to Make Hot Water Cornbread

I LOVE how easy these little guys are to make—just mix up the batter, press it into patties, and fry away!

Boil the water.
Mix together the dry ingredients. Pour in the boiling waterand mix well.
Preheat the oiland form the batter into flattened balls.
Fry in the hot oil until golden brown on each side. Drain on paper towels.

how to make hot water cornbread collage image.

Recipe FAQs

Where does this unique cornbread come from?

Hot water cornbread is a staple in Southern cooking. This version of cornbread dates back to the Native Americans. Due to its ease of cooking and small list of ingredients, it has been made for generations. It became a staple during the Great Depression because it was inexpensive to make.

Can you make hot water cornbread a head of time?

Yes, you can make hot water cornbread ahead of time and stash it in the freezer until later. Once the patties are formed, place them uncooked on a plate and put them in the freezer. When frozen, transfer them to an airtight container or bag and store them in the freezer for up to 6 months. When ready to make them, simply take out the frozen patties the night before cooking and put them in the refrigerator.

What is the best oil for frying cornbread in?

A light oil, such as canola or vegetable oil, works well because it has a more neutral flavor and won’t detract from the cornbread’s taste. Peanut oil and corn oil would also work well for this recipe.

Expert Tips

Boil the water:Boiled water is what makes the batter super moist and extra good!Don’t skip theboilingpart.
Form patties quickly:The batter is sticky, so form the patties quickly to avoid it sticking to your hands. If it’s too sticky,butter or grease your hands to make working with it easier.
Turn down oil heat if needed:It the patties are cooking too fast (getting too dark before 1 1/2 minutes per side), then adjust the heat of your stove so the oil is less hot.

closeup of hot water cornbread on paper towel.

The Difference Between Hot Water Cornbread and Regular Cornbread

Hot water cornbread is made using hot, boiling water in the batter. Little patties of the batter are fried in light oil, whereas traditional cornbread is baked.

It’s so good and creates the best texture! Hot water cornbread is a littlemore moist inside and crispier on the outside than regular cornbread.

What to Serve With Hot Water Cornbread

Hot water cornbread can be a great last-minute addition to any meal because it cooks in half the time as traditional cornbread. It is versatile and can be eaten in so many ways like these:

As a sweet treat or breakfast item served with butter and syrup, jam, or honey
As a side to Southern dishes, likebeansand sauteed greens,split pea soup, orchickenwithcoleslawandbaked beans
As a side to chili or other favorite soups & stews

How to Store Hot Water Cornbread:

Leftover hot water cornbread that’s completely cooled can be stored in an airtight sealable bag or container for up to 5 days refrigerated. You can eat it cold or at room temperature, or to reheat, bake it at 350 degrees on a foil-lined baking sheet for10 minutesor until warmed through. You can alsostore it in the freezer for 3 to 4 months.