Description

Hot Water Cornbread is a classic Southern comfort food featuring crispy, golden cornmeal patties fried to perfection. Made with simple pantry staples and a quick batter of self-rising cornmeal and boiling water, these savory patties boast a crunchy exterior and tender interior. Perfect as a side dish or snack, enjoy them fresh and warm with a pat of butter or your favorite accompaniment.

Ingredients

Scale

Dry Ingredients

2 cups self-rising plain cornmeal
1/2 teaspoon salt
2 teaspoons granulated sugar

Wet Ingredients

1 1/2 cups boiling water (adjust as needed for thick batter consistency)

For Frying

Vegetable oil (enough to fill a heavy skillet with about 1/2-inch depth for frying)

Instructions

Mix Batter: In a large bowl, whisk together the self-rising cornmeal, salt, and sugar until evenly combined. Gradually stir in the boiling water, mixing continuously until the mixture forms a thick batter resembling a very thick pancake batter. Adjust the water slightly if needed to ensure the batter holds its shape well.
Heat Oil: Pour vegetable oil into a heavy skillet, preferably cast-iron, to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches 350-375°F, becoming glistening but not smoking, to ensure even frying and a crispy finish.
Fry Patties: Using a spoon or your hands, carefully drop approximately 1/4 cup portions of the batter into the hot oil, forming small patties. Fry each side for 3-5 minutes until the edges turn brown and the patties achieve a golden brown color. Flip and cook the other side for an additional 3-4 minutes. Work in batches if necessary to avoid overcrowding.
Drain and Serve: Remove the cooked cornbread patties from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot as a delicious side dish or snack, optionally topped with a light spread of butter for added flavor.

Notes

Ensure the oil temperature is between 350-375°F for optimal frying results and to avoid greasy cornbread.
If the batter is too thick or dry, gradually add a little more boiling water to reach the desired consistency.
Use a heavy skillet like cast iron to help maintain consistent heat.
Do not overcrowd the skillet to allow patties to fry evenly and stay crispy.
Serve immediately for best texture; the cornbread tends to lose crispness as it cools.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Frying
Cuisine: Southern American

Keywords: Hot Water Cornbread, Southern Cornbread, Fried Cornbread, Cornmeal Patties, Southern Side Dish