Pay homage to the crafty cooks of the southern U.S. with this buttery cornbread.
Some recipes have a bit more chemistry to them, but that doesn’t necessarily make them harder to cook. Take hot water cornbread, for example. Utilizing a traditional technique from the southern U.S., this recipe transforms humble cornmeal, salt, sugar, and water into a decadent dish. It’s sweet, salty, chewy, and unforgettable—ideal for either a snack or side. If you grew up with this tasty little treat at family meals, then you know how iconic hot water cornbread is, and how far it’s come.
When I first tried these tasty little morsels, it was hard to have just one. They’re a fried food-lover’s dream, and so easy to make. So, no worries if you haven’t tried your hand at cornbread yet. This recipe makes it simple and straightforward, so you can minimize mess and keep your loved ones impressed.
With so many benefits, hot water cornbread is ideal to craft as a last-minute dish to bring to the BBQ. And boy, do they go great with classic cookout cuisine! Chicken, ribs, burgers, coleslaw, boiled potatoes, and the list goes on—there’s not much on the “summertime picnic” menu that can’t be served with hot water cornbread. And you can’t go wrong with a pat of melted butter and a drizzle of honey.
A snippet of cornbread’s history
Hot water cornbread comes from traditions of the southern U.S. and was especially popular during the Great Depression because of its cheap ingredients. But its origin goes even farther back than that, to the Native Americans who ground corn into a fine meal to make all kinds of bread with. Over the centuries, African American slaves also adapted this practice into their cooking, since the ingredients were always cheap and easy to obtain. Today, cornbread is common across all of North America, a symbol of resilience and a comfort food to many.
How do I store leftovers?
Once cooled to room temperature, hot water cornbread can be stored in an airtight container in the fridge. They will keep like this for up to 1 week, but you can also freeze them in a freezer-safe bag for up to 6 months. I recommend separating layers of the cornbread with parchment so that it doesn’t stick together. Let them thaw in the fridge overnight before reheating in the oven at 300°F for 5-10 minutes.
Serving suggestions
Ready to whip up a big buffet for the next family cookout? Top your hot water cornbread with homemade butter or sour cream, then serve it with Crock-Pot BBQ Chicken, Baked Beans, Steamed Potatoes, and Collard Greens. This is a classic combo that almost everyone will enjoy, but you can also add any of your picnic favorites—from Apple Coleslaw to Grilled Squash.
Ingredients
- 2 cups self-rising plain cornmeal
- 1/2 teaspoon salt
- 2 teaspoons granulated sugar
- 1 1/2 cups boiling water adjust as needed for thick batter consistency
- Vegetable oil enough to fill a heavy skillet with about 1/2-inch depth for frying
Instructions
- In a large bowl, whisk together the cornmeal, salt, and sugar. Gradually stir in the boiling water until the mixture forms a thick batter, similar to a very thick pancake batter. Add a little extra water if needed, but aim for a mix that holds its shape.
- Pour about 1/2 inch of vegetable oil into a heavy, preferably cast-iron, skillet. Heat the oil over medium-high heat until it reaches between 350-375°F and is glistening but not smoking.
- Carefully drop or spoon about 1/4 cup of the batter into the hot oil, forming small patties. Fry for 3-5 minutes until the edges are brown, then carefully flip and cook for another 3-4 minutes until golden brown on both sides. Work in batches if necessary. Remove the patties from the oil and drain them on a paper towel-lined plate.
- Serve the hot water cornbread warm as a side dish or snack. Enjoy plain or with a light spread of butter.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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