Hot Water Cornbread
This old-school Southern classic is one of the simplest, most satisfying things you can fry up in a skillet. Just a handful of pantry staples, a cup of boiling water, and about 15 minutes stand between you and a plate of golden, crispy cornbread patties that are crunchy on the outside and pillowy soft inside.
Equipment
- Cast iron skillet - 10 or 12 inch, preferred for even heat distribution
- Heatproof mixing bowl - For safely combining batter with boiling water
- Kettle or small saucepan - For boiling water
- Wooden spoon or silicone spatula - For mixing batter
- Deep fry thermometer - Optional, for monitoring oil temperature
- Fish spatula or slotted spatula - For flipping without breaking
- Paper towels - For draining fried cornbread
- Wire rack - Set over baking sheet for draining, helps keep crust crisp
- Measuring cups and spoons
Ingredients
- 1 cup self-rising cornmeal - 120g, white or yellow; or use 1 cup plain cornmeal with 1½ tsp baking powder and ½ tsp salt
- ½ teaspoon salt - Reduce slightly if using salted cornmeal mix
- 1 teaspoon granulated sugar - Optional, adds slight sweetness and helps with browning
- ¾-1 cup boiling water - 180-240ml, at a full rolling boil
- 1 tablespoon bacon grease or melted butter - Optional but highly recommended for richness and flavor
- vegetable oil or canola oil - For frying, enough to fill skillet about ¼ to ½ inch deep
For Serving (Optional)
- butter - For serving, softened or melted
- honey - For drizzling, optional
- flaky sea salt - For sprinkling, optional
Instructions
- Bring water to a full rolling boil in a kettle or small saucepan.
- In a heatproof bowl, combine the self-rising cornmeal, salt, and sugar (if using). Whisk thoroughly to distribute evenly.
- Add the bacon grease or melted butter to the dry mixture and stir briefly. The boiling water will bring it all together.
- Pour ¾ cup of boiling water into the bowl while stirring constantly. Mix until smooth and thick, like stiff mashed potatoes. Add more hot water if needed to reach a pliable consistency. Let rest 1-2 minutes.
- Heat ¼ to ½ inch of oil in a cast iron skillet over medium-high heat until it reaches 350-375°F (175-190°C). Test with a pinch of batter - it should sizzle vigorously.
- Scoop 2-3 tablespoon portions of batter and shape into flat patties about ½ inch thick and 2-3 inches in diameter. Wet your hands with water if the batter sticks.
- Carefully place patties in hot oil without overcrowding (3-4 at a time). Fry for 3-4 minutes per side until deep golden brown and crispy. Flip gently using a slotted spatula.
- Transfer patties to a wire rack or paper towels to drain. Let cool for a minute, then serve hot with butter, honey, or a sprinkle of flaky salt.
Notes
- Use genuinely boiling water - hot tap water won't work. The boiling water partially cooks the cornmeal, creating the signature texture.
- Don't skip the fat. Even 1 tablespoon of bacon grease or butter adds significant flavor and helps the patties hold together.
- Get the batter consistency right - it should be thick enough to shape by hand but not so dry that it crumbles. Think stiff playdough.
- Let the oil reach 350-375°F before frying. Too cool = greasy cornbread. Too hot = burnt outside, raw inside.
- Don't overcrowd the pan - fry in small batches to maintain oil temperature. Overcrowding leads to soggy bottoms.
- Leave the patties alone after placing them in oil. Resist moving them until they develop a golden crust, or they'll stick and fall apart.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer at 375°F for 4-5 minutes for best crispiness.
- To freeze, arrange cooled patties on a baking sheet and freeze until solid, then transfer to a zip-top bag for up to 2 months.
- Add mix-ins to the batter before shaping: shredded cheddar, diced jalapeños, crumbled bacon, or fresh corn kernels.
- Do not microwave leftovers - it makes the patties soft and chewy rather than crispy.