Hot Water Cornbread

This Southern hot water cornbread is made with self-rising yellow cornmeal mix, boiling water, butter, and a little sugar. Each patty is shaped by hand and shallow-fried until golden and crispy on the outside with a soft, tender center.

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Course: Side Dish

Cuisine: American

Keyword: hot water cornbread

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: serving

Calories: 194kcal

Equipment

10-inch cast iron skillet or frying pan

Ingredients

1.5 cup yellow cornmeal self-rising mix
2 tablespoons butter cold
1 tablespoon granulated sugar
½ teaspoon salt
½ cup boiling water
Approximately ¼ cup frying oil for a 10-inch cast-iron skillet

Instructions

Combine the ingredients. Add the self-rising yellow cornmeal mix, cold butter, sugar, and salt to a mixing bowl.
Add the boiling water. Bring water to a boil, then measure out ½ cup and pour it into the bowl. Stir until the butter melts and everything comes together into a thick dough. The dough should hold together with little to no crumbs sticking to your fingers.
Let the dough rest. Allow the dough to sit for 5 minutes while preparing the skillet.
Heat the oil. Pour approximately ¼ cup of frying oil into a 10-inch cast-iron skillet, or enough to cover the bottom. Heat over medium-low heat. The oil should produce a gentle sizzle when the cornbread is added.
Shape the cornbread. Divide the dough into six portions weighing approximately 50–60 grams each. Roll each portion into a ball, then flatten it into a patty about ½ inch thick.
Fry the first side. Place the cornbread into the heated oil. You should see a few small bubbles around the edges. Continue shaping and adding the remaining patties as space allows. Fry for approximately 3 minutes, until the edges begin to firm up and the bottom is crisp enough to support the patty without bending when lifted.
Flip and finish cooking. Carefully flip the cornbread and fry for approximately 3 more minutes, until golden brown. The center should feel firm rather than soft or wet. Remove from the skillet and repeat with any remaining patties.
Serve immediately. Hot water cornbread is best enjoyed fresh from the skillet while the outside is still crispy.

Notes

Use self-rising yellow cornmeal mix. This recipe was tested with self-rising cornmeal mix, not plain yellow cornmeal. The added leavening helps the cornbread puff up slightly while frying.
Watch the oil temperature. A few small bubbles around the cornbread indicate the oil is frying gently. Vigorous bubbling and rapid darkening mean the oil is too hot. Remove the skillet from the heat briefly and lower the burner temperature if necessary.
Check before flipping. The underside should be crisp and firm enough to hold the cornbread together when lifted. If the center bends like a pancake, allow it to cook a little longer.
Don't flatten the patties too much. Keep them approximately ½ inch thick for a crispy exterior and soft center.
Butter and sugar add flavor. The tablespoon of sugar doesn't make the cornbread noticeably sweet. The butter and sugar also help give the center a softer texture. Bacon grease or lard can be used instead of butter for a different flavor.
Dough consistency: For the most consistent results, weigh the cornmeal mix (180 g). If measuring by volume, adjust sticky dough with additional cornmeal mix or dry, crumbly dough with hot water, adding 1 tablespoon at a time until the dough holds together and can be shaped by hand.

Nutrition

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