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Home » Recipes » Breads

Hot Water Cornbread

Stacey – February 28, 2017 – 184 Comments

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This Hot Water Cornbread recipe only calls for 2 ingredients and is the perfect complement to nearly any meal!

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Cornbread is just a staple in the South.  There aren’t many meals that aren’t perfectly complemented by a golden brown skillet of it.  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.  It’s also great to pile some greens or beans right on top of.

This 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 pourable batter easier, neater, and I like the crispy exterior better.
This Hot Water Cornbread recipe only calls for 2 ingredients and is the perfect complement to nearly any meal!

The 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 I’ve added a note to the recipe on how to make your own.  Y’all enjoy!

This Hot Water Cornbread recipe only calls for 2 ingredients and is the perfect complement to nearly any meal!

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4.88 from 8 votes

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Hot Water Cornbread

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 to 14 pieces
Author Stacey Little | Southern Bite

Ingredients

  • 2 cups self-rising cornmeal
  • 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 be pourable. Add additional water until you reach the consistency of 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 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

Can't find self-rising cornmeal? Try this...
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. 🙂
Did you make my Hot Water Cornbread?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
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This Hot Water Cornbread recipe only calls for 2 ingredients and is the perfect complement to nearly any meal!

 

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Stacey Little of Southern Bite

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  1. Frances Corley

    September 17, 2022 at 10:02 am

    Can you add a little sugar for sweetness?

    Reply
    • Stacey

      September 19, 2022 at 8:32 am

      Of course! I love sweet cornbread as well!

      Reply
  2. Mae Rockett

    August 9, 2022 at 10:51 am

    The BEST!!!

    Reply
  3. Mildred kenner

    November 2, 2021 at 8:26 am

    I enjoyed your hot water cornbread. Thank for the happy memorials

    Reply
    • Stacey

      November 3, 2021 at 3:15 pm

      So glad to hear it turned out great for you!

      Reply
  4. Jan

    September 27, 2021 at 11:33 am

    How can I make this without dip frying??
    Can I use air fryer??

    Reply
    • Stacey

      September 27, 2021 at 2:56 pm

      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.

      Reply
    • Jeff

      November 7, 2022 at 8:30 am

      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.

      Reply
      • Stacey

        November 7, 2022 at 10:02 am

        Sounds like you got this well in hand sir!

        Reply
        • Jeff

          November 7, 2022 at 10:48 pm

          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,

          Reply
          • Stacey

            November 8, 2022 at 10:57 am

            I sure appreciate it!

      • Jeff

        November 8, 2022 at 12:12 pm

        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.

        Reply
        • Stacey

          November 9, 2022 at 8:55 am

          Love it!

          Reply
  5. Linda Wisner

    September 22, 2021 at 8:56 am

    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!

    Reply
    • Stacey

      September 24, 2021 at 4:27 pm

      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!

      Reply
  6. Denise

    September 22, 2021 at 7:44 am

    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!

    Reply
    • Denise

      September 22, 2021 at 7:48 am

      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!

      Reply
      • Stacey

        September 24, 2021 at 4:28 pm

        Dothan treated us quite well! It certainly was fun learning about the rich peanut history of Dothan and the surrounding area!

        Reply
    • Stacey

      September 24, 2021 at 4:28 pm

      Sure hope it turns out great for you!!

      Reply
  7. Sondra

    September 21, 2021 at 7:08 pm

    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!

    Reply
    • Stacey

      September 24, 2021 at 4:29 pm

      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.

      Reply
  8. pamela stack

    January 19, 2021 at 1:42 pm

    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

    Reply
    • Stacey

      January 21, 2021 at 5:12 pm

      The note at the bottom of the recipe shares how you can add a few ingredients to turn plain cornmeal into self-rising cornmeal.

      Reply
  9. John Beasley

    December 4, 2020 at 3:39 pm

    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.

    Reply
    • Stacey

      December 8, 2020 at 3:34 pm

      I’m so glad to hear you enjoyed the cornbread!!

      Reply
  10. Crystal

    September 27, 2020 at 8:02 pm

    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!

    Reply
    • Stacey

      September 29, 2020 at 3:20 pm

      Awesome!! I love hearing that! So glad you enjoyed it!

      Reply
  11. Martha Honea

    March 26, 2020 at 4:20 pm

    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.

    Reply
    • Stacey

      March 27, 2020 at 10:43 am

      Aunt Sally knew how to do it! 🙂

      Reply
  12. Lisa Spencer

    March 26, 2020 at 1:43 pm

    You should try adding some finely diced onion. Takes it over the top !!

    Reply
    • Stacey

      March 27, 2020 at 10:43 am

      Yes it does! I add it often – especially if I’m serving it with something like beans or peas.

      Reply
  13. Shirley Holle

    March 22, 2020 at 4:58 pm

    Our family always cooked this cornbread in an iron skillet in bacon grease. Made it extra crispy. Yum!

    Reply
    • Stacey

      March 23, 2020 at 10:06 am

      Love that idea and the bacon grease would add so much flavor!

      Reply
  14. Rhonda

    March 21, 2020 at 12:42 pm

    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 ♥️

    Reply
    • Stacey

      March 23, 2020 at 10:08 am

      LOL! Yes we did!

      Reply
  15. Bev F

    March 20, 2020 at 7:05 am

    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.

    Reply
    • Stacey

      March 23, 2020 at 10:11 am

      Thanks, Bev! I don’t have a recipe, but this one is probably pretty close… https://www.southernplate.com/shortcut-butter-roll-dessert/

      Reply
    • Debra Hewitt

      December 29, 2022 at 9:43 am

      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!

      Reply
  16. Jeanie

    February 3, 2020 at 10:17 am

    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)

    Reply
    • Stacey

      February 3, 2020 at 1:11 pm

      Hi Jeanie! It sounds like both there was too much water and the oil wasn’t hot enough. This batter is pretty thick.

      Reply
  17. Brenda

    February 1, 2020 at 9:49 am

    I was thinking a little pimento cheese spread on these while they are still warm would be delicious.

    Reply
    • Stacey

      February 3, 2020 at 1:15 pm

      Yes! 100% yes! What a GREAT idea!

      Reply
  18. Eva

    January 27, 2020 at 10:40 am

    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.

    Reply
    • Stacey

      January 27, 2020 at 11:37 am

      Thank you so much for sharing those memories of your sweet momma! Hope the cornbread turns out great for you!!

      Reply
  19. DB

    January 21, 2020 at 2:14 pm

    Tried this with my strawberry freezer jam. There are no words! Thanks for this wonderful recipe.

    Reply
    • Stacey

      January 22, 2020 at 9:38 am

      That sounds amazing! Now I’ll have to resist getting in the kitchen to make them so I can try them with strawberry jam!!

      Reply
  20. DB

    January 12, 2020 at 4:10 pm

    Can I use Martha White’s buttermilk cornmeal mix?

    Reply
    • Stacey

      January 14, 2020 at 2:45 pm

      Sure! Enjoy!

      Reply
  21. Janeen

    January 8, 2020 at 9:34 am

    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

    Reply
    • Stacey

      January 8, 2020 at 9:55 am

      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.

      Reply
  22. Dee Dee

    October 4, 2019 at 8:53 am

    Do you have any suggestions for making this keto-friendly? Can almond flour be substituted for corn meal or maybe almond meal?

    Reply
  23. Rick Smith

    September 9, 2019 at 7:38 pm

    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!

    Reply
    • Stacey

      September 10, 2019 at 10:59 am

      Awesome! So glad you enjoyed them and even happier to hear you’re going to share it with your daughter and granddaughter!

      Reply
  24. Patricia Edler

    August 3, 2019 at 8:03 pm

    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.

    Reply
    • Stacey

      August 6, 2019 at 3:37 pm

      How interesting! Yum!

      Reply
  25. Anthony

    June 29, 2019 at 1:22 pm

    What’s best, White or Yellow cornmeal?

    Reply
    • Stacey

      June 29, 2019 at 6:58 pm

      Either will work just fine. There’s no difference in flavor.

      Reply
  26. MILA

    June 21, 2019 at 8:28 pm

    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.

    Reply
    • Stacey

      June 24, 2019 at 11:06 am

      Thanks for the ideas!

      Reply
  27. Donna

    March 14, 2019 at 5:35 pm

    Can I use Jiffy Corn Muffin mix instead of Corn Meal, and will it change the texture or taste of the corn bread?

    Reply
    • Stacey

      March 15, 2019 at 9:06 am

      You can, but it will certainly change the taste.

      Reply
      • MaryJo

        May 6, 2019 at 8:10 am

        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!

        Reply
        • Stacey

          May 7, 2019 at 1:50 pm

          Jiffy Mix is a different thing. Though I love it, I’ve not tried making Hot Water Cornbread with it.

          Reply
        • Eva Stevens

          May 12, 2019 at 2:48 pm

          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.

          Reply
  28. Susan H

    March 13, 2019 at 1:56 pm

    This is perfection! I’ve tried others and they were never quite right. So good and so very easy!!

    Reply
    • Stacey

      March 13, 2019 at 4:03 pm

      I’m so glad that this one worked for you!

      Reply
  29. Lisa

    January 12, 2019 at 4:59 pm

    Just made this….added about two tablespoons butter, It was AWESOME!!!

    Reply
    • Stacey

      January 14, 2019 at 2:49 pm

      Yum! Glad it turned out great for you!

      Reply
  30. Erin Stark

    November 10, 2018 at 8:14 pm

    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.

    Reply
    • Stacey

      November 12, 2018 at 4:47 pm

      I’m so glad to hear they worked out perfectly for you! So glad y’all enjoyed them!! Onion is a GREAT addition!

      Reply
  31. Marsha Mack

    November 10, 2018 at 2:05 pm

    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.

    Reply
    • Stacey

      November 12, 2018 at 4:50 pm

      Seem like you batter was too dry. When you say you poured most of the oil off, what do you mean?

      Reply
  32. Bennie JOhnson

    June 2, 2018 at 8:46 pm

    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.

    Reply
    • Stacey

      June 6, 2018 at 10:57 am

      Now that sounds like a sweet fishing trip! I love how food can connect us to those amazing memories!

      Reply
  33. Don Davidson

    May 22, 2018 at 5:48 pm

    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.

    Reply
    • Stacey

      May 24, 2018 at 2:28 pm

      Yum!

      Reply
  34. Margo

    May 20, 2018 at 8:39 pm

    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.

    Reply
  35. Margo

    May 20, 2018 at 8:07 pm

    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!

    Reply
    • Stacey

      May 21, 2018 at 9:20 am

      Thanks so much, Margo!

      Reply
  36. JL

    March 29, 2018 at 7:33 am

    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.

    Reply
    • Stacey

      April 3, 2018 at 4:18 pm

      I like the butter method, too!

      Reply
  37. Mona

    January 7, 2018 at 9:21 pm

    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?

    Reply
    • Stacey

      January 9, 2018 at 8:53 am

      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!!

      Reply
    • C hays

      October 22, 2018 at 4:34 am

      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.

      Reply
  38. Christian Rothwell

    January 1, 2018 at 7:07 pm

    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. ????

    Reply
    • Stacey

      January 9, 2018 at 9:04 am

      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!

      Reply
  39. Debra

    December 17, 2017 at 2:58 pm

    We add a little sugar to ours. Other then that exactly the same. Certified southern. Lol

    Reply
    • Stacey

      December 18, 2017 at 10:03 am

      Ha! Thanks, Debra!

      Reply
  40. Randa

    November 27, 2017 at 5:39 pm

    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!

    Reply
    • Stacey

      November 28, 2017 at 2:38 pm

      Sounds like a perfect meal to me! Glad you enjoyed it!

      Reply
  41. Cecily Arden

    November 22, 2017 at 1:35 pm

    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?

    Reply
    • Stacey

      November 22, 2017 at 3:30 pm

      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.

      Reply
  42. Sandra

    October 25, 2017 at 9:19 am

    I’m thinking this might be good slathered with butter and maple syrup.

    Reply
    • Stacey

      October 25, 2017 at 11:36 am

      Absolutely!

      Reply
  43. Pat Dyer Lutzow

    August 23, 2017 at 3:01 pm

    Stacey, I just found your site and I look forward to reading more!

    Reply
    • Stacey

      August 23, 2017 at 4:07 pm

      Welcome! Hope you find lots you enjoy!

      Reply
  44. Jennifer

    August 21, 2017 at 9:59 pm

    Can you use Jiffy cornbread mix instead?

    Reply
    • Stacey

      August 22, 2017 at 3:48 pm

      I’ve never tried that, but by adjusting the liquid amount, it should work just fine.

      Reply
  45. Keaundra Wheaton

    July 20, 2017 at 4:38 am

    I would like to try this recipe. I like sweet bread. How much sugar could I use?

    Reply
    • Stacey

      July 21, 2017 at 8:21 am

      I’d start with a few teaspoons and add more to taste.

      Reply
  46. Lizzy

    June 1, 2017 at 7:45 pm

    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.

    Reply
    • Stacey

      June 2, 2017 at 1:08 pm

      Awesome! So glad y’all enjoyed them!!

      Reply
  47. Amber

    May 23, 2017 at 12:30 pm

    Could you use a box of jiffy mix instead?

    Reply
    • Stacey

      May 24, 2017 at 12:45 pm

      Yep, but you’ll need to adjust the water amount.

      Reply
      • Amy Hart

        January 29, 2018 at 9:56 am

        How much water if you use jiffy mix?

        Reply
  48. Cynthia A. Greenfeather

    April 9, 2017 at 4:11 pm

    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.

    Reply
    • Stacey

      April 11, 2017 at 8:51 am

      Sounds amazing!!

      Reply
  49. Pam

    April 3, 2017 at 1:05 pm

    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.

    Reply
    • Stacey

      April 4, 2017 at 1:37 pm

      You should! You just never know what memories might come flooding back! 🙂

      Reply
  50. Debra

    April 2, 2017 at 9:36 am

    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. 🙂

    Reply
    • Stacey

      April 4, 2017 at 1:38 pm

      Can you tell me more about what the flour bread was like? Texture? Flavor? Let me see if I can help. 🙂

      Reply
      • c donkoh

        December 25, 2017 at 12:04 pm

        It is made from the dough of scratch buttermilk biscuits and pressed into a cast iron frying pan. Slaves called it hoe cakes.

        Reply
  51. Kelly

    March 27, 2017 at 9:03 pm

    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.

    Reply
    • Stacey

      March 28, 2017 at 4:46 pm

      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.

      Reply
  52. Kris

    March 11, 2017 at 8:23 am

    Talk about nostalgia. Brought tears to this foolish old woman’s eyes. Thanks for the memory.

    Reply
    • Stacey

      March 12, 2017 at 9:03 pm

      Aww… so sweet! Hate to make you cry, but so glad it brought back memories.

      Reply
  53. Claudine Toler

    March 10, 2017 at 3:54 pm

    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!

    Reply
    • Stacey

      March 10, 2017 at 4:36 pm

      Now I’m hungry!!!

      Reply
  54. Wes

    March 10, 2017 at 2:30 am

    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.

    Reply
    • Stacey

      March 10, 2017 at 12:47 pm

      I’ll take fried cornbread just about any way I can get it! Hope you’ll enjoy this version too.

      Reply
  55. Linda

    March 8, 2017 at 7:18 pm

    What’s the healthiest oil to fry it in without changing the taste?

    Reply
    • Stacey

      March 10, 2017 at 12:51 pm

      I’m not sure about healthiest, but canola and peanut will all work. I’ve heard some people have success with coconut oil, too.

      Reply
      • charlene

        October 27, 2017 at 8:52 am

        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.

        Reply
        • Stacey

          October 31, 2017 at 11:10 am

          So glad y’all enjoyed them!!!

          Reply
  56. Lisa Rose

    March 7, 2017 at 7:49 pm

    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!!

    Reply
    • Stacey

      March 10, 2017 at 12:48 pm

      Thanks for the kind words, Lisa! Hope you’ll try these and love ’em!

      Reply
  57. Bennie Yarbrough

    March 7, 2017 at 5:47 am

    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.

    Reply
    • Stacey

      March 7, 2017 at 12:29 pm

      I totally agree, Bennie. My grandmother made it the same way. It holds a special place in my memories. Thanks for your kind words.

      Reply
  58. Christi Dickey

    March 2, 2017 at 7:24 am

    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.

    Reply
    • Stacey

      March 6, 2017 at 2:40 pm

      You’ll want a little thicker batter for hush puppies, so add a little extra cornmeal and it’ll work perfectly.

      Reply
    • Debra

      March 12, 2017 at 11:11 pm

      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.

      Reply
  59. Ren

    March 2, 2017 at 12:24 am

    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

    Reply
    • Stacey

      March 6, 2017 at 2:41 pm

      I hope you’ll enjoy!

      Reply
  60. Jim McBride

    March 1, 2017 at 10:50 pm

    No egg in this?

    Reply
    • Pam Woolbright

      March 1, 2017 at 11:49 pm

      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.

      Reply
      • Stacey

        March 6, 2017 at 2:44 pm

        You are so welcome! It’s what I love to do. 🙂

        Reply
    • Stacey

      March 6, 2017 at 2:45 pm

      Not in my recipe. 🙂

      Reply
    • Debra

      March 12, 2017 at 11:14 pm

      I don’t put egg in the hot water cornbread but I do put egg when I cook cornbread in the oven.

      Reply
  61. Joajoann

    March 1, 2017 at 10:15 pm

    Childhood memories..going to make some this weekend a pot of collard greens! Thank you!

    Reply
    • Stacey

      March 6, 2017 at 2:45 pm

      Sounds great! Holler when it’s ready. 🙂

      Reply
  62. T. J.

    March 1, 2017 at 8:40 pm

    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!!!!

    Reply
    • Stacey

      March 6, 2017 at 2:46 pm

      This kinda blew my mind! What an AMAZING idea! I’m totally making collar sandwiches!

      Reply
    • Heather

      November 23, 2018 at 5:50 pm

      Omg! That idea sounds absolutely delicious!! Reminds me of growing up in the Deep South!

      Reply
  63. SoretaMyrick

    March 1, 2017 at 8:12 pm

    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.

    Reply
    • Ren

      March 2, 2017 at 12:10 am

      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

      Reply
      • Mona hall

        March 19, 2020 at 11:33 am

        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 .

        Reply
    • Stacey

      March 6, 2017 at 2:46 pm

      Sounds amazing!!

      Reply
    • roni

      July 13, 2018 at 7:07 pm

      my dad used to feed it to the chickens on his farm.

      Reply
  64. Sherry Tallent

    March 1, 2017 at 7:52 pm

    Favorite of my family except add Mexican corn.

    Reply
    • Stacey

      March 6, 2017 at 2:46 pm

      I’ve got to try that!

      Reply
    • Wendy Hampton

      July 21, 2017 at 12:26 am

      OOOooh adding Mexican corn would be so pretty. Nice to have a variation although I do like the original a whole lot!

      Reply
      • Stacey

        July 21, 2017 at 8:19 am

        🙂

        Reply
    • Lori J Higgons

      August 17, 2021 at 3:37 pm

      My precious momma used to put canned whole kernel corn in pancake batter. It was yummmmmmmmy with LOTS of margarine on them.

      Reply
      • Stacey

        August 23, 2021 at 8:47 am

        Sounds good to me!! 🙂

        Reply
  65. Penny

    March 1, 2017 at 7:50 pm

    Wow Stacy, you’ve brought back so many memories with this recipe. Thank!

    Reply
    • Stacey

      March 6, 2017 at 2:47 pm

      I love hearing that, Penny! 🙂

      Reply
  66. Claudine Bratcher

    March 1, 2017 at 7:38 pm

    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.

    Reply
    • Stacey

      March 6, 2017 at 2:48 pm

      Thanks so much, Claudine! Your support means more than you could ever know!

      Reply
      • Gwen

        August 29, 2019 at 2:46 pm

        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 ????

        Reply
        • Stacey

          September 3, 2019 at 12:03 pm

          Absolutely! Hope you’ll enjoy it!

          Reply
      • Marcai Blue

        April 25, 2021 at 5:09 pm

        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

        Reply
        • Stacey

          April 26, 2021 at 9:28 am

          Thanks for sharing your version.

          Reply
        • Susan Chambliss

          December 9, 2021 at 9:02 pm

          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

          Reply
        • Frances

          December 17, 2021 at 1:17 pm

          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.

          Reply
          • Shekay

            January 31, 2022 at 8:17 pm

            Thank you Frances because I was thinking mine is not pourable

    • Deborah McDougal

      December 29, 2017 at 12:51 pm

      Claudine, what is the name of the cookbook you are talking about? I would like to buy one.

      Reply
      • Surya-Patricia Lane Hood

        May 24, 2018 at 1:48 pm

        Gosh! How could I have forgotten! Can’t wait to fry some up to go with my mess of catfish.

        Reply
        • Stacey

          May 24, 2018 at 2:21 pm

          🙂

          Reply
          • Marcia turpin

            November 28, 2019 at 6:54 am

            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

      May 10, 2018 at 2:02 pm

      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

      Reply
      • Maryln Peebles

        August 13, 2019 at 4:26 pm

        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

        Reply
        • Stacey

          August 14, 2019 at 7:52 pm

          Love it so, so much!

          Reply
        • JustLeigh

          January 17, 2020 at 6:42 pm

          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.

          Reply
          • Leah

            August 27, 2021 at 7:58 pm

            Can I make this with pre-made cornbread mix and hot water?

          • Stacey

            August 31, 2021 at 12:38 pm

            I can’t say for sure since there are so many different kinds of cornbread mixes, but it certainly could work.

        • Dottie

          April 14, 2022 at 11:50 am

          I’m from Ga and we make this lacey cornbread too, super easy and oh so delish!

          Reply

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