Description
Golden, crispy on the outside and soft on the inside, Hot Water Cornbread is a Southern classic made with just a few ingredients and lots of soul. Quick, easy, and deeply satisfying.
Ingredients
Scale
- 2 cups yellow cornmeal
- 1 teaspoon salt
- 1 ½ to 2 cups boiling water
- Vegetable oil, for frying
Instructions
- Heat about ½ inch of vegetable oil in a cast iron skillet over medium-high heat.
- In a mixing bowl, stir together the cornmeal and salt. Carefully pour in the boiling water, starting with 1 ½ cups and adding more if needed to make a thick, scoopable batter.
- Make sure the oil is shimmering but not smoking. You want it hot enough that a small piece of dough sizzles instantly.
- Using a spoon or your hands, form small patties from the dough—about 2 to 3 inches wide.
- Gently drop the patties into the hot oil. Fry for about 2 to 3 minutes per side, or until deeply golden and crispy.
- Drain the cornbread rounds on paper towels. Sprinkle with a pinch of salt while they’re hot, if desired.
- Serve warm with your favorite dishes.
Notes
- Let the batter sit for 5 minutes before frying to thicken slightly.
- Don’t overcrowd the pan—fry in batches for best results.
- Mix in jalapeños, herbs, or cheese for a flavorful twist.
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 0g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: hot water cornbread, southern cornbread, fried cornbread, easy cornbread, cornmeal patties