Hot Water Cornbread is a delicious and simple cornbread recipe that yields a delicious crunchy cornbread using a simple method.
Cornbread is just a staple in the South. There aren’t many meals that aren’t perfectly complemented by a golden brown skillet of this delicious side dish. That said, we do have our variations. And, Hot Water Cornbread is one of them.
We Southerners do “fried” cornbread several ways. My mama always made what she called “Fried Cornbread” which was a most delicious cornbread made with cornmeal and buttermilk that you simply fried. It was a constant alongside homemade vegetable soup and often made an appearance beside chili too. I also liked to pile some greens or beans right on top of the cornbread.
This Hot Water Cornbread is another variation, which produces a little bit lighter textured bread. Now, there are 100 different ways to do this. Some recipes call for you to make a thick dough and form it in your hands before frying. I think this method with a thinner batter is easier and neater, and I like the crispy exterior better. Enjoy!
What’s the difference between cornbread and hot water cornbread?
So, the big difference between cornbread and hot water cornbread is how they’re made and their texture. Regular cornbread is baked, thicker, and fluffier, while hot water cornbread is fried and has a crunchy texture.
Regular cornbread is made by mixing cornmeal, flour, and a few other common ingredients with cold water, milk, or buttermilk. Then, it’s baked in an oven, cast iron skillet, or muffin pan until it’s soft and a bit crispy. It’s kinda fluffy and lighter.
Hot water cornbread, on the other hand, uses hot, boiling water in the mix. Instead of baking, it’s fried in some oil. This frying makes a crispy, crunchy outside and soft inside.
Why do they call it hot water cornbread?
They call it “hot water cornbread” because that’s exactly how it’s made – with hot water and self-rising cornmeal. It’s a no-frills recipe that doesn’t take much time to whip up and cook. You mix hot water and cornmeal until it’s about the consistency of thick pancake batter. Then you pour about 1/4 cup of your cornmeal mixture into the oil.
So, the name “hot water cornbread” is just a straightforward way of saying how it’s done, and it’s a reminder that sometimes, the simplest things can be the most delicious.
Why is my hot water cornbread falling apart?
If your hot water cornbread is falling apart, the most common reason is the temperature of your grease or oil. You have to make sure that your grease or oil is hot enough. When you put the cornbread into hot grease, it needs to quickly form a crispy outer layer to hold everything together. If the grease isn’t hot enough, the cornbread can start falling apart because it doesn’t get that nice crispy shell.
Make sure your grease or oil is really hot when you fry your cornbread. For my recipe, I suggest heating it to 350° or until shimmering but not smoking. This way, it gets that perfect crispiness on the outside, which helps keep it from falling apart.
Also, make sure that your batter is thick enough. If it’s too thin, it can simply scatter apart in your pan. It should be about the consistency of very thick pancake batter.
How to Make Your Own Self-Rising Cornmeal
This recipe calls for self-rising cornmeal. That’s what my mama has always used, so that’s what I use. However I realize it’s not readily available across the country (and dare I say world), so here are a few quick steps to create your own self-rising cornmeal at home:
For every 1 cup of self-rising cornmeal:
- Start with 1 cup of finely ground plain cornmeal in a bowl.
- Remove 1 tablespoon of the cornmeal and return it to the bag.
- To the bowl add 1 tablespoon baking powder and 1/2 teaspoon salt.
- Mix together thoroughly, and there you have it!
Now remember, for this recipe you will need two cups for this homemade self-rising cornmeal.
Recipe Card
Hot Water Cornbread
Ingredients
- 2 cups self-rising plain cornmeal ((not cornmeal mix))
- 1 1/2 to 2 cups boiling water*
- vegetable oil for frying
Instructions
- Pour about 1/2 inch of oil into a heavy-bottomed skillet. Heat the oil to about 350° or until glistening but not smoking. In a large thick plastic or metal bowl combine the self-rising corn meal with about 1 1/2 cups of boiling water. Carefully stir to combine. The batter should barely be pourable. Add additional water until you reach the consistency of very thick pancake batter. Different corn meals will require different amounts of water. Start with less and add more if you need it.
- Once the oil is hot, pour or spoon about 1/4 cup of the batter into the oil. Cook 3 to 5 minutes or until brown around the edges then carefully flip over and cook an additional 3 to 4 minutes. Work in batches, adding additional oil if necessary. Drain the cornbread on a plate lined with paper towels. Serve warm.
Notes
For every 1 cup of self-rising cornmeal: Start with 1 cup of finely ground plain corn meal in a bowl. Remove 1 tablespoon of the cornmeal and return it to the bag. To the bowl add 1 tablespoon baking powder and 1/2 teaspoon salt. Mix together. You’ll obviously need two cups for this recipe. 🙂 *The exact amount of water needed will vary based on the exact grind of the cornmeal you use. The goal is to create a batter that is just barely pourable and the consistency of very thick pancake batter.
- Nutritional calculations do not take into account any vegetable oil that is absorbed in frying.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Carla
Such great memories with mom making hot water cornbread. Thanks for the recipe to make regular cornmeal into self rising! Delicious! 🥳
I’m so glad to hear that the recipe brought back such sweet memories! Hot water cornbread is a classic.
Fran
Thank you so much for posting this recipe. I’ve been trying to make “good-tasting” hot water cornbread for ages. Your recipe was so simple and it’s better than a lot of restaurants. I used coconut oil and it was out of this world. I found Martha White self-rising corn meal with no flour at Walmart. Thanks again.
I’m so glad to hear that you enjoyed the recipe! And it’s awesome that you found the Martha White cornmeal—it’s a favorite around here.
Dan
I’m gonna try this. I don’t care for sweet cake recipes, and this looks right up my ally.. Thank you
Hope you’ll enjoy it, Dan!
Amy K.
If you use room temperature water, it makes the cornbread thinner and lacier (and just as delicious with less work).
Thanks for sharing that tip! I love the idea of using room temperature water for a thinner, lacier cornbread. It’s always great to find ways to simplify the process while still getting delicious results.
Retha
I made this two days ago and they came out absolutely perfect and very delicious. Thanks!
Awesome! Thanks, Retha!
Candi
This is my second time making these and we love them! This time I added onions because we love onions. Good either way!
Love the addition of the onion! So glad to hear y’all enjoyed them!
Henry
Not sure what I’m doing wrong… they are not sticking together. They’re falling apart in the pan when I go to flip them. You think might be… too thick batter? Pan too hot? I’m making them too big? I didn’t use the 1/4cup , I just poured. Any ideas? They taste good, so I want to make them if I can. Thanks
When you say they fall apart, are they breaking in half, crumbling?
Shelia
Px of actual corn meal – it is coarse ground
Thanks, Sheila! I had two different grocery store brands of self-rising cornmeal in the test kitchen today, so I ran down to test this recipe again, just to be sure I hadn’t missed something. With both brands, it took 2 cups of boiling water to 2 cups of self-rising meal. The only thing I can think of is just the difference in the fineness of the grind. I would imagine that a courser grind would require less water than the finer, but being that I didn’t have the exact brand you used, I can’t say for sure.
Shelia
What did I do wrong? I went by the recipe with 2cups SR corn meal but it took 4 cups of water before batter became wet and stirrable and would have needed more water to be pourable.
Are you positive it was just plain self-rising cornmeal and not cornmeal mix?
Harvey Melton
Practice makes perfect but this did turn out very well and real good ty
Glad you enjoyed it, Harvey!
Shelia
Attached px of cornmeal
Got it! Can you attach a picture of a little of the actual cornmeal in your hand?
Cindy Forse
My 87 year old step dad has dementia. For months he’s been saying he want cornbread cakes like his mother used to make. I alway thought he was asking for cornbread muffins. I found this recipe last week and made it just to see if this could be what he was asking for. Bless his heart I think he cried when he realized I’d finally figured it out 😂. Thank you for sharing
Awww! So sweet! Thank you for sharing that, Cindy! So glad he enjoyed them!
Tina O GORDON
Too 😍 cute
Becky
My family LOVES hot water cornbread—-especially with fried fish. Instead of serving, hush puppies my family always wants me to fix this delightfully crispy cornbread’s!
Love that!!
Martha Blevins
HEY STACY!! luv, luv your recipes. this recipe will go good with leather britches beans. I love cornbread in any form. Maybe some fall soups would sit nicely don’t you think? also
how about some chili variations maybe .. GOOD JOB my friend.
Absolutely! Hope you enjoy it!
Aly
Was up i the mountains of NC today and bought a bag of self rising water ground yellow cornmeal. I think hot water cornbread is in my future.
Sounds like a great idea to me!
Mary Bragg
I make this cornbread all the time. I am making some today to go with my pole beans and taters.Could I put some chopped jalapeno in for a change?? Do you think it would work??
Absolutely! You should be able to add in chopped jalapenos without any issue at all. Enjoy!
Doris
We made the fried corn it was delicious. Thanks for sharing.
Doris
Fried corn bread gets five stars.
Wonderful! Thank you!
So glad to hear it!
Donna Hartly
My Granny used stone ground meal and called it hoe cake.
Sally Barry
I bought a bag of cornmeal for something and had a lot left over, so I looked up this kind of thing. I used bacon grease for oil, and omg they came out so so delicious. With bacon and eggs, perfect on the side.
Sounds delicious! Glad they turned out great for you!
Z
Hi. Do you season this? Mayb3 salt and pepper or sugar? Thanks!
Any of those can be added, but I don’t find them necessary.
JONESCRUSHER
Cornbread with any kind of sweetener in it is not an authentic southern recipe. It’s a Yankee recipe.
Not totally true, but I appreciate the passion! 🙂
LisaBeth
Do you have a preferred brand of self-rising cornmeal? I use White Lily but it has some flour in it, as does Martha White brand, which are the two brands available in our local stores.
So, there’s a difference between cornmeal, self-rising cornmeal, and cornmeal mix. You should find that cornmeal is just that – cornmeal. Self-rising cornmeal should have cornmeal and leavening. Cornmeal mix is the one that often contains flour with the cornmeal and leavening. Outside of that, I don’t have specific brand preference, though I use White Lily and Martha White most often.
LisaBeth
Thanks for the clarification. I guess I will go the the “make-your-own” route since plain self-rising cornmeal is not available locally. I will definitely be giving this a try. I remember my grandmother talking about hot water cornbread, but I don’t recall that she ever made it because they had cows and chickens so milk, buttermilk and eggs were always plentiful.
Hope you’ll enjoy this!
Frances Corley
Can you add a little sugar for sweetness?
Of course! I love sweet cornbread as well!
Mae Rockett
The BEST!!!
Mildred kenner
I enjoyed your hot water cornbread. Thank for the happy memorials
So glad to hear it turned out great for you!
Jan
How can I make this without dip frying??
Can I use air fryer??
I’ve never tried them any way other than frying them like in the recipe, so I can’t say for sure. Maybe someone else has given it a try and can chime in to help out. We’ve got a great community here.
Jeff
I haven’t tried air frying with this recipe but I have been making a very similar one for more than 40 years, our cook, Jenny Mae, showed me how and she was a wonderful cook. My Instapot air fryer made something fairly unpleasant, edible but a waste of calories. I am used to using a thicker recipe, fairly solid and thicker. Raw it won’t pour. I use baking soda as I am allergic to baking powder but everything else is the same, a fairly thin level of oil works very well and I prefer it with mine. About 3 Tablespoons, I prefer olive but any decent hot cooking oil is fine, peanut is also great, in an 8″ cast iron skillet, less if it is just me and I use the 5″, fry till bottom is golden, if oil runs out, it does absorb into the bread, just add a little and rotate skillet so they all are sizzling again. Flip and cook other side. drain and let cool down to warm, it is a good way to burn you mouth. Almost anything you put on pancakes will work as a topping but I love it plain. Garlic and peppers work well, I used a white, pink, green and black melange in mine. I am going to try this one with less oil as mine are crispy on outside and soft on inside and his look wonderful. I serve it with most any meal but seems to be best with greens as he says, a salad, or a soup.
Sounds like you got this well in hand sir!
Jeff
Thank you Sir. A childhood favorite that I still make but it is high calorie, yours looks wonderful, but even more caloric. I will try it when I have company to help me eat it, otherwise best stick to mine as an occasional treat. But I am telling friends about it,
I sure appreciate it!
Jeff
Oops, I forgot to mention a scant 1/2 teaspoon of balsamic vinegar or whatever acid you prefer, added to the water to make soda rise.
Love it!
Linda Wisner
Hi Stacy,
I love your Southern Bite! We spend our summers in Ruidoso, NM. In tiny Capitan, NM, just north of Ruidoso is Oso (Bear) Grill right across from Smokey Bear Memorial Museum. Oso offers a cornbread pancake with bacon, cheese, green chili and maybe creamed corn in them. So good! The pancake covers a dinner plate and is served with seasoned pinto beans in a bowl. My favorite thing on the menu. Do you think the the add-ins would work with your hot water cornbread? I’m going to try it!
Hi Linda! That’s a lot to fit in there, but it sure sounds amazing! Let me know how it turns out if you do end up trying it!
Denise
My mother in law makes great fried cornbread. she pats it in her hand. I have tried and tried for years to make it and could never get the oil right. This last time, I used my fry daddy and it was the PERFECT temperature! I can’t wait to try your pouring method in the fryer. I think I am going to be a pro now! 😊Thank you for this recipe!
Denise
And welcome to the Wiregrass! My daughter was the Miss National Peanut Festival Queen in 2010. We LOVE our Peanut family and all of the people involved! You fit right in! Have fun visiting!
Dothan treated us quite well! It certainly was fun learning about the rich peanut history of Dothan and the surrounding area!
Sure hope it turns out great for you!!
Sondra
Can this Hot Water Cornbread be baked. My husband and I try to stay away from fried foods as much as possible. I’m from Kentucky and grew up on Fried and Baked Cornbread but have never made or eaten Hot Water Cornbread. Sounds like I’ve really missed out!
You know, that’s not something I’ve tried, so I can’t say for sure. If I were to guess, I’d say it would probably not hold together well for the extended cook time it would need in the oven, but I can’t be positive.
pamela stack
yes I wanted to ask i don’t have self rising cornmeal i have yellow cornmeal is that ok to use to make this recipe
The note at the bottom of the recipe shares how you can add a few ingredients to turn plain cornmeal into self-rising cornmeal.
John Beasley
One of my life missions seems to be to recreate the wonderful home-cooking that I remember. I can spend hours trying to piece together a recipe based on memory alone. It’s a wonderful exercise. I left Carolina for good when I was in my early 30s to live in NY. But even before I left, that wonderful two or three decades when people were still mostly “down-home” and cooked with that aesthetic had largely evaporated. My grandmother on my father’s side owned a large boarding house in Fayetteville, NC, where I was born. She was written up several times in the local paper for the 20-foot table she and her spectacular African-American cooking help spread daily for her boarders and guests, and all on a wood stove; gallons of sweetened iced tea on the table and tubs of lard under the large prep. table. The house is now designated as an historic landmark. I’m sure that this is where my mother learned her not particularly brilliant but memorable cooking skills. Who knew that in the 21st century so many of us would yearn for that particular simple but unerringly delicious cuisine. One of my last challenges was this cornbread. It wasn’t quite so round and neat, and had lacy crunchy edges that were so delicious.
I’m so glad to hear you enjoyed the cornbread!!
Crystal
My mom made this for us every time she made a pot roast with potatoes, carrots and onions and brown gravy. I’ve tried and tried to make it and it never tasted like my moms but I never boiled the water and I guess that really makes a difference for some reason because I just made some and sure enough it taste just like moms! I never knew she boiled the water. Thanks for the recipe!
Awesome!! I love hearing that! So glad you enjoyed it!
Martha Honea
My Aunt Sally made the best hot water cornbread and there is an art to making it__Novices be prepared for several test batches. Sally only used three ingredients: white cornmeal, salt and boiling water. Getting the right amount of water and salt is the test. Once she had her batter together and could stand the heat of the hot water in the palm of her bare hand she would put a scoop in her hand and start forming her hush puppies (I use that term because the shape was close to a crescent hush please shape). The mixture would conform to the fold of her fingers and make a little oblong hush puppy. She immediately dropped that in hot Crisco and the hush puppy would float and dance in that hot oil until a light golden color—heaven on earth!!! I would guess her mixture probably made maybe twenty puppies.
No other ingredients ever used and never cooked in a fry pan, just fried in crisco in a quart or so size pan. Oil needs to be hot enough and deep enough that when the puppy hits the oil, it starts dancing it’s happy dance!!!
Best with pinto beans, beef stew or soup. Mouth melting with a little dab of butter while they are piping hot.
Good luck—if you can master her recipe you won’t live to regret it and your family will remember you for years to come.
Aunt Sally knew how to do it! 🙂
Lisa Spencer
You should try adding some finely diced onion. Takes it over the top !!
Yes it does! I add it often – especially if I’m serving it with something like beans or peas.
Shirley Holle
Our family always cooked this cornbread in an iron skillet in bacon grease. Made it extra crispy. Yum!
Love that idea and the bacon grease would add so much flavor!
Rhonda
Thank God for Southern Cooks! My Mom was from Pollock, Louisiana and she always made fried cornbread on the stovetop in an iron skillet. Served with fried crappie, catfish or bluegill. Yes, Mom fed us fish with bones in them and we all survived ♥️
LOL! Yes we did!
Bev F
Thanks for the recipe! Always wanted one from my mother and my aunt but they made it without measuring so couldn’t give me one. Hit water cornbread is so good with fish!
I wonder if you know the recipe for Butter Roll? It’s like peach cobbler without the peaches. I can’t find a recipe.
Thanks, Bev! I don’t have a recipe, but this one is probably pretty close… https://www.southernplate.com/shortcut-butter-roll-dessert/
Debra Hewitt
I have a butter roll recipe! It is delicious. I do like the Southern Plate recipe Stacey posted but this one is completely different.
Butter Roll
3-6 cups self rising flour
1/2 cup shortening
1 cup buttermilk
2 sticks unsalted butter
1 1/3 cup sugar
Whole milk
Cut shortening into 2-3 cups flour. Add buttermilk. This will make a biscuit dough consistency. You can always add more flour if needed. Knead dough until stiff, 2-3 minutes. Divide dough in half. Roll each half into a rectangular shape about 1/4” thick. Slice butter into long strips and place in the center of the dough. The butter strips will be placed on the center of the long side of the dough. Sprinkle sugar over butter. Fold up the long sides to cover the butter. You will fold each end to make a trifold. Place each roll into a half pan or 9×13 pan. Cover and Refrigerate 30 — 60 minutes. Uncover and pour enough milk around the dough to cover half way up the dough. Lift the dough to allow the milk to go underneath the dough. Bake uncovered at 350 degrees until brown. If the milk dissolves during baking you can add more milk and return to the oven. Enjoy!
Jeanie
I never had hot-water cornbread so the problem might have mine. The batter spread out and didn’t hold together when I flipped them. Reading your replies, maybe I didn’t have the oil hot enough or added too much water. I cut the recipe in half and needed more than a cup of water. The last bit of water might have been the problem. They really needed draining since they never crisped up enough. I’m going to try “refrying” the leftovers tonight in a little butter and see if that helps. I served them with your Bloody Mary chili, adapted for the Instant Pot in Slow cooker mode. Great chili! (IP adaptation version in my chili review)
Hi Jeanie! It sounds like both there was too much water and the oil wasn’t hot enough. This batter is pretty thick.
Brenda
I was thinking a little pimento cheese spread on these while they are still warm would be delicious.
Yes! 100% yes! What a GREAT idea!
Eva
Hey Stacy, going to try this, my momma made cornbread in a pan, but fried like this no, she did make cornmeal panvcakes on occasion but that was added to a basic pancake batter, but she made cornmeal mush which was simply cornmeal poured into rapidly boiling water and cooked til it was thick, watched her for years she never measured anything just poured it from the bag. She stirred it as she poured and when it got to a certain thickness stopped and let it cook for 5 or 10 minutes and had a thick soft mush. I was not a fan (texture issues) but I loved what happened to leftover mush. It was allowed to cool in the pot, then she would slice the cold solid mush and fry it, crispy for me and softer for my brother who actually ate the mush.
When I was a small child up until about 12 she always scalded her cornmeal before stirring it into her cornbread batter which has eggs and flour in it. That was the only time she measured stuff and she didn’t have measuring cups, she had a coffee cup, and measured by eye any thing smaller than a full cup. Miss her everyday.
Thank you so much for sharing those memories of your sweet momma! Hope the cornbread turns out great for you!!
DB
Tried this with my strawberry freezer jam. There are no words! Thanks for this wonderful recipe.
That sounds amazing! Now I’ll have to resist getting in the kitchen to make them so I can try them with strawberry jam!!
DB
Can I use Martha White’s buttermilk cornmeal mix?
Sure! Enjoy!
Janeen
I was making this for breakfast and as I was pouring the boiling water and stirring my cornmeal the entire Anchor Hocking bowl I was using exploded. glass everywhere. Glad my grand kids were not here. CAUTION DO NOT USE A GLASS BOWL
That’s super scary! Rapid temperature changes can certainly cause some glass to shatter – especially of there are any scratches on the glass. I’ve updated the recipe to recommend a thick plastic or metal bowl.
Dee Dee
Do you have any suggestions for making this keto-friendly? Can almond flour be substituted for corn meal or maybe almond meal?
Rick Smith
So easy to make and just like my Mother and Grand Mother made. It’s been years since I’ve had any. Made them tonight and WOW, just a flashback to memories of my Mom’s and Granny’s cooking. This will be a regular and I plan to teach my daughter and Grand daughter. Thanks so much!
Awesome! So glad you enjoyed them and even happier to hear you’re going to share it with your daughter and granddaughter!
Patricia Edler
My mom would make cornbread and put in square pan. Chill it, then slice it, roll in flour then fry. Some times she would put puddin meat in it when she cooked it. Then slice and fry. We would put syrup on. So, so good.
How interesting! Yum!
Anthony
What’s best, White or Yellow cornmeal?
Either will work just fine. There’s no difference in flavor.
MILA
I have tried making hot water corn bread using jiffy. At first time with jiffy mix and hot water look more like a pancake. Not bad but I wanted a more cornmeal texture, so I added half cup of meal, 2 tbsp butter and hot water the next time I used jiffy mix. They are good.
Thanks for the ideas!
Donna
Can I use Jiffy Corn Muffin mix instead of Corn Meal, and will it change the texture or taste of the corn bread?
You can, but it will certainly change the taste.
MaryJo
If using Jiffy Mix would I simply replace the milk with hot water? I cook for one so using Jiffy Mix would give me results more suitable for one person.
TIA!
Jiffy Mix is a different thing. Though I love it, I’ve not tried making Hot Water Cornbread with it.
Eva Stevens
I’ve been looking for answers for this too. Oven broke, and have plenty of jiffy boxes. Please let me know how it works out.
Susan H
This is perfection! I’ve tried others and they were never quite right. So good and so very easy!!
I’m so glad that this one worked for you!
Lisa
Just made this….added about two tablespoons butter, It was AWESOME!!!
Yum! Glad it turned out great for you!
Erin Stark
These were so great!! My dad used to make fried cornbread, but never the same way twice. I just switched to using cast iron for cooking and was reminded that I always wanted to make his crunchy cornbread. I followed your recipe and measured the temp of the oil before frying ( I used bacon grease) and they were exactly like yours in the picture. They even cooked in the same amount of time, which is always a relief for me, and rare for some reason when I follow someone else’s recipe. My whole family is from the south and it means a lot to raise my girls on the good stuff. I added finely diced onion and they were SO good and easy to make. Thank you for posting.
I’m so glad to hear they worked out perfectly for you! So glad y’all enjoyed them!! Onion is a GREAT addition!
Marsha Mack
I used Martha White self rising buttermilk corn meal mix, my batter was pretty thick. When I put it in hot oil it came apart and reminded me in taste and texture of The crumbles on the food fromLong John Silver. I poured most of the oil off and added an egg and finely got something that resembled your picture. They were good and went with my ham and beans.
Seem like you batter was too dry. When you say you poured most of the oil off, what do you mean?
Bennie JOhnson
Man, you just took me back to being a kid and going fishing with my papa on the burn out bridge in Texas. My Grandmother would always pack me a nice bag of her Hot-Water Cornbread, some fresh cracklins and a link of some Boudin. Thank you and may God continue to bless you.
Now that sounds like a sweet fishing trip! I love how food can connect us to those amazing memories!
Don Davidson
We had a June apple tree in out backyard and the apples weren’t good for much more than making fried apples with. So any time we had fried apples, mama always made fried cornbread and it was so good. I also love it with sorghum poured over it. Nothing better than cornbread with sorghum.
Yum!
Margo
My mother-in-law made hers into little logs, like someone mentioned above, the ingredients are the same except she used much less liquid so that the batter was more like a dough, she would take a spoonful in her hands and simply roll it into a small “log” and then she deep fried them until golden brown. The only difference between her recipe and yours was the amount of liquid and the fact that she used white cornmeal and she added her own baking powder, salt, etc.
Margo
I grew up with the regular style cornbread that you bake in the oven. But first my mother-in-law
used to make this when she was alive many years ago and it was delicious! Thank you for posting this!
Love your recipes and always look forward to each blog from you!
Thanks so much, Margo!
JL
An elderly couple I know used to make fried cornbread all the time, exactly the way you made yours. They ate it drizzled with molasses. It was delicious. I like mine slathered in butter.
I like the butter method, too!
Mona
My sisters and I have been searching out a way to make fried cornbread for years, literally years. Our grandmother mixed, shaped fingers with the batter and fried, but NEVER told us or showed us how to actually make them from start to finish. All we know is she used white cornmeal. What would need to be done to get them to look like the fingers she made us as children – soft and moist on the inside in a coat of crispy brown goodness?
I would imagine she had a similar batter and just spooned it into a log shape right into the hot grease. Wouldn’t it be great if we all had the forethought to be able to capture those recipes before they were gone! Good luck!!
C hays
I make the cornbread like your grandmother. I use only white cornmeal and salt in a bowl adding very hot water (almost boiling) until I have a moist batter just barely stiff enough that can be picked up and pattied, definitely not a pourable batter. The batter will be very hot to work with. Make a patty between your two hands. This will give the finger marks. Place in the pan of hot oil. You can cool your hands with cool water between making patties. It make take a couple of batches to learn the right consistency. That’s why we all learned by watching our mamas make this bread.
Christian Rothwell
This was a hot mess. The batter stuck to the pan and even to the spatula. I got 5 presentable patties out of the batch; the rest fell apart. The flavor was nice, but they looked awful. I tried thinner, thicker, but they still stuck. I switched midway to a nonstick pan, but they even stuck to that! I am NOT looking forward to cleaning those pans. ????
Sounds like maybe your oil wasn’t hot enough, Christian! That or you didn’t allow them to cook long enough before flipping them. Sorry to hear you had trouble!
Debra
We add a little sugar to ours. Other then that exactly the same. Certified southern. Lol
Ha! Thanks, Debra!
Randa
Stacey, thank you so much for this recipe! I’ve heard of hot water cornbread before, but I hadn’t tried it until tonight. I had it with soup beans (pinto), fried potatoes, homemade sauerkraut and a big slice of sweet onion. Needless to say, I am stuffed!
Sounds like a perfect meal to me! Glad you enjoyed it!
Cecily Arden
I’ve always made cornbread with just water (room temp) and self-rising cornmeal. I tried it with the boiling water to see what the difference was, and it was a mess for me lol! Mine usually turn out looking just like your photos, but after adding the hot water, it spider-webbed out across my oil as it cooked and stayed mushy in the center. I have no idea what went wrong! Have you ever made it with room temp water? Did you notice any difference in the finished product?
Hot water tends to give the leavener in self-rising cornmeal the immediate heat it needs to give the cornbread lift. In your case, I think maybe there was too much liquid in your batter.
Sandra
I’m thinking this might be good slathered with butter and maple syrup.
Absolutely!
Pat Dyer Lutzow
Stacey, I just found your site and I look forward to reading more!
Welcome! Hope you find lots you enjoy!
Jennifer
Can you use Jiffy cornbread mix instead?
I’ve never tried that, but by adjusting the liquid amount, it should work just fine.
Keaundra Wheaton
I would like to try this recipe. I like sweet bread. How much sugar could I use?
I’d start with a few teaspoons and add more to taste.
Lizzy
I made these tonight to go with some leftover chicken salad. The whole family LOVED them. We then turned them into a dessert by smothering them with honey. So yummy.
Awesome! So glad y’all enjoyed them!!
Amber
Could you use a box of jiffy mix instead?
Yep, but you’ll need to adjust the water amount.
Amy Hart
How much water if you use jiffy mix?
Cynthia A. Greenfeather
I love, love, love! any kind of cornbread except that icky sweet stuff that comes in a box. My husband only liked the kind in the box! But when I made fried cornbread in patties, in a little more grease than I should have, he scarfed it up, ’cause he loved that crunch! (Except for that yukky sweet stuff in the blue and white box, I cook all my cornbread on top of the stove, like a pancake. When it’s half done, I flip it over and cook the other side. I can’t tell the difference between that and baked.
Lately, though, when I’ve made beans, I’ve made Indian fry bread (as in American Indian, like my husband) That’s his all-time FAVORITE way to eat beans! And I have to admit, it’s almost as good as cornbread and beans. Almost.
Sounds amazing!!
Pam
Our little family cookbook has a recipe almost just like this (along with a story about how my great-grandmother made it on a wood stove). I never had the nerve to try it, but after reading your post I think I will.
You should! You just never know what memories might come flooding back! 🙂
Debra
My mouth is watering so much right now! This isn’t how my mama made it but it looks almost like hers. She used twice as much cornmeal (self-rising) as flour, the amount depended on how many people were here to eat, lol. Then she added a little salt and water. That’s it, so simple and soooooooooooo good. You fry it up and have a feast, lol. I like it just by itself. I think I’m gonna try your recipe and see how it tastes…it sure looks wonderful! Thank you so much for sharing with us!
Oh, by the way, my mom also used to make something called flour bread in a big cast iron skillet. We would eat it with fat back and molasses. We were a large family without a lot of money. My mom also just threw ingredients in a bowl, never measuring so I have no idea how to make it. Have you ever heard of it? If so, could you please share? I’ve been wanting some lately but have no idea where to start, lol. Any help would be greatly appreciated! And, I won’t even start on her bread pudding…LOL
Thank you and have a wonderful day. 🙂
Can you tell me more about what the flour bread was like? Texture? Flavor? Let me see if I can help. 🙂
c donkoh
It is made from the dough of scratch buttermilk biscuits and pressed into a cast iron frying pan. Slaves called it hoe cakes.
Kelly
This recipe did not work for me at all. I followed your instructions very closely and all I got was a big goopy mess in the pan. I can’t imagine what went wrong, but something sure did.
Oh, no! Was it too soupy? If so, adding some more cornmeal to get it to the right consistency is all you have to do. I tried to be very specific about consistency because different cornmeal will require different amounts of moisture.
Kris
Talk about nostalgia. Brought tears to this foolish old woman’s eyes. Thanks for the memory.
Aww… so sweet! Hate to make you cry, but so glad it brought back memories.
Claudine Toler
Oh, Stacey….soooo good. I, too make corned beef from a can to go with your hot water fried cornbread. I put a handful of diced onion in a skillet, open the can of corned beef, add a few diced red potatoes, add chopped fresh garlic and a half a cup of good red wine. (cover) If you need more liquid, use up to 1/4 cup water. I, also, do turnip greens and mustard greens mixed with your cornbread. OMG….so wonderful. We also like homegrown butter beans or peas with this cornbread recipe. Nothing better. Gosh…I do believe we have had your hot water fried cornbread everyday for lunch or supper. We are not tired of it YET!
Now I’m hungry!!!
Wes
I’ve never seen it done this way, can’t wait to try your recipe. My Mama is always having me make her a small batch. I make it like she does, like her Mama did before her. Ours is equal parts flour and cornmeal, a pinch of salt, boiling water added to make a thick batter. About a tablespoon formed into football shapes and fried until crisp.
I’ll take fried cornbread just about any way I can get it! Hope you’ll enjoy this version too.
Linda
What’s the healthiest oil to fry it in without changing the taste?
I’m not sure about healthiest, but canola and peanut will all work. I’ve heard some people have success with coconut oil, too.
charlene
That’s what we used last night, coconut oil, refined. Amazing, just amazingly good. Definition of good food. Thank you for the yummy taste of the south Stacey, spread the love.
So glad y’all enjoyed them!!!
Lisa Rose
Gosh! I just loved when my Granny would make fried cornbread, pinto beans, and collard greens. Seriously, nothing better. I could almost smell them frying when I looked at your pictures. Thanks for sharing!!
Thanks for the kind words, Lisa! Hope you’ll try these and love ’em!
Bennie Yarbrough
My Mother fried her cornbread. One of my favorite meals, and one I always asked for when I would return to visit was fried cornbread and corned beef and cabbage. Not the long cooking kind – the quick fixing chopped cabbage and can of corned beef kind. Takes me back everytime I make it but it is never as good as when Mama made it. Your website is wonderful.
I totally agree, Bennie. My grandmother made it the same way. It holds a special place in my memories. Thanks for your kind words.
Christi Dickey
Can you make hush puppies out of this. My husbands aunt from Gallitin Tenn made hush puppies she put hot water in the the cornmeal grated onion they were made in little balls I live in Weatherford Tx they were just like Long John Silvers a fast food chain here.
You’ll want a little thicker batter for hush puppies, so add a little extra cornmeal and it’ll work perfectly.
Debra
That’s Gallatin TN. My hometown. I put minced onion is mine also but just make a patty and fry. The hot water cooks the onion. Also good with sour cream mixed in the batter.
Ren
Wow!
Thank you! Stacey! Will be having this, um…, probably daily! at least!
Memories!
SoretaMyrick gave me one idea and it lead to another and another for add ins could be infinite!
Now I know how to make it!
Thank you! thank you, thank you! <3
I hope you’ll enjoy!
Jim McBride
No egg in this?
Pam Woolbright
What a fun post this is! And a coincidence, too. Last evening I cooked black-eyed peas, hot water cornbread, potato salad and fried chicken for supper. When summertime comes, I’ll add sliced homegrown tomatoes to this favorite meal. I grew up in East Texas, and our family recipe is the same as yours, but with the addition of an egg. Though our home is now in Santa Fe, New Mexico, and we love the wonderful food here, my sweetest memories are of the meals my mother and grandmother cooked for our family. Thank you, Stacey, for carrying on a great tradition with the recipes you share.
You are so welcome! It’s what I love to do. 🙂
Not in my recipe. 🙂
Debra
I don’t put egg in the hot water cornbread but I do put egg when I cook cornbread in the oven.
Joajoann
Childhood memories..going to make some this weekend a pot of collard greens! Thank you!
Sounds great! Holler when it’s ready. 🙂
T. J.
Thanks for sharing!!! I have always loved fried cornbread… I am originally from N.C., and love to add some cooked fresh collards (drained, of course) to make collard sandwiches!!!! Also, just love to eat crispy cornbread by itself!!!!
This kinda blew my mind! What an AMAZING idea! I’m totally making collar sandwiches!
Heather
Omg! That idea sounds absolutely delicious!! Reminds me of growing up in the Deep South!
SoretaMyrick
I Love Hot water corn bread and milk. I also like to put cracklins in it . and pat it into patties and fry. I use self rising cornmeal and about a forth cup of course cornmeal. Pour Hot water in it. I am 82 so I make it the poor peoples cornbread. I Love it.
Ren
SoretaMyrick “I Love Hot water corn bread and milk.”
One of my favorite dinners! (<Lent) or if any was left over, breakfasts! Fav, fav, fav! I didn't see how my Mom made it and it wasn't ever passed on……..(She passed too early.)
Fit for a king or queen! In my humble opinion!
Now the idea of putting cracklings in it sends it over the roof for me! Haven't ever had it that way, but is something will definately try!..( I like bacon grease in my oatmeal!)
Thank you! Have got to try it!
And Thank So much for the memories <3
Mona hall
My mom would put cracklings in her cornbread I hated it dad would kill 3 hogs every Thanksgiving and she would make her own cracklings .
Sounds amazing!!
roni
my dad used to feed it to the chickens on his farm.
Sherry Tallent
Favorite of my family except add Mexican corn.
I’ve got to try that!
Wendy Hampton
OOOooh adding Mexican corn would be so pretty. Nice to have a variation although I do like the original a whole lot!
🙂
Lori J Higgons
My precious momma used to put canned whole kernel corn in pancake batter. It was yummmmmmmmy with LOTS of margarine on them.
Sounds good to me!! 🙂
Penny
Wow Stacy, you’ve brought back so many memories with this recipe. Thank!
I love hearing that, Penny! 🙂
Claudine Bratcher
This is the way my Mama always made her Hot Water Cornbread! She never would let me get close enough to see just how she did it because she was always afraid I’d get burned by the hot water splatter even when I got much older she was still afraid I’d somehow get burned. Of course like many of our Mamas, she didn’t have a written recipe, just what was in her head so I never knew the amounts. Thank you so much for this and I am definitely going to make some this weekend to go with some good old beans!
Many thanks again for all your wonderful recipes and stories.
I have your great cookbook as well as I have given several to my friends and they equally love the book as do I.
Thanks so much, Claudine! Your support means more than you could ever know!
Gwen
Thanks so much for the this post, as soon as I saw it, it brought back the time when I use to make this for dinner.
I’m from Louisville, It and once came to California I forgot. I knew it was simple, but when in doubt of a good thing “Don’t Do It” ????
So, thanks again ????
Absolutely! Hope you’ll enjoy it!
Marcai Blue
Imake these all the time one difference i use an egg after the hot water cool down makes it so light smells like popcorn cooking lol
Thanks for sharing your version.
Susan Chambliss
Me too! I use an egg and a 1/2 teaspoon of flour with my self rising meal and a dash of sugar. So good! These pictures look delicious and reminded me of my moms hotwater corn bread
Frances
Once you use the egg it is no longer hot water cornbread. In fact true hot water cornbread has no leavening in it and is not pourable.
Shekay
Thank you Frances because I was thinking mine is not pourable
Deborah McDougal
Claudine, what is the name of the cookbook you are talking about? I would like to buy one.
Surya-Patricia Lane Hood
Gosh! How could I have forgotten! Can’t wait to fry some up to go with my mess of catfish.
🙂
Marcia turpin
I’VE MADE THIS RECIPE BUT I ADD AN EGG TO THE MIXTURE OMG GIVES IT MORE FLAVOR AND IT SMELLS LIKE POPCORN POPPING SO GOOD TRY IT
Lyndia oxford
This is one of my favorite recipes the only thing my mom did different if she would chop up a little onions real fine which made the cornbread so good
Maryln Peebles
A male friend I had on Ga used to mk what he called Lacy Cornbread all he did was put cornmeal in a cup w little salt n water n stir then pour into hot skillet oh my it was so good w alittle butter n brown beans !!
Miss those days
Love it so, so much!
JustLeigh
That sounds good too. My Mom never made these. Only cornbread in a cast iron skillet. I was a young teen when she tried duplicating LJS’s hush puppies. That was very short lived, but by golly she made the best brown beans. Many people don’t make brown beans like she did. She would let the water cook down pretty low before she refilled it about half of her pot. She let the water cook down low in the pot. She did that twice and the third time it turn out almost like a gravy.
Leah
Can I make this with pre-made cornbread mix and hot water?
I can’t say for sure since there are so many different kinds of cornbread mixes, but it certainly could work.
Dottie
I’m from Ga and we make this lacey cornbread too, super easy and oh so delish!