Hot Water Cornbread (Plus Video)

Hot Water Cornbread is a Southern staple. But even back in Cameroon and most parts of Africa, cornmeal is an integral part of our diet. I already lost count on how many “corny treats” there are, and each of them is dear to my heart.

Contents… Recipe Ingredients How to Make Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storing Instructions FAQs What to Serve More Recipes to Try Watch How To Make It

What Makes Hot Water Cornbread Different?

You can prepare these corn treats in ball forms like these Hush Puppies or flat like these Southern Johnny Cakes. But unlike those two cornmeal recipes, this Hot Water Cornbread doesn’t contain any leavening agent, and it usually calls for just three basic ingredients (say what!? 😉). However, if you’re like me and don’t want to settle for a bland recipe, I’d say throw in a tad of sugar or salt to add flavor.

Recipe Ingredients

• Cornmeal – A coarsely ground flour made from corn kernels that gives recipes a strong corn flavor. Cornmeal should not be confused with corn flour or cornstarch (British English, cornflour), with a much finer consistency.
• Salt – end using salt in this recipe to make it more flavorful, but you can always leave it out if you are on a low sodium diet or replace it with your favorite herbs or spices.
• Sugar –This is another ingredient you can omit if you wish. You could also use a natural sweetener if you prefer, like honey or maple syrup.
• Onion – A pungent veggie that adds a nice layer of flavor, in this case, complementing and accentuating the corn flavor. But you can leave it out if you prefer.
• Butter – Butter adds a moist, flavorful touch to recipes and is also good for frying and sautéing at lower temperatures! Replace butter with margarine or cooking oil but be aware this will slightly alter the texture and taste of these delicious hot water cornbread patties.

How to Make Hot Water Cornbread

Mix the Ingredients

1. Mix Dry Ingredients – Mix cornmeal, salt, sugar, grated onion, melted butter in a large bowl. (Photos 1-2)
2. Add boiling water and throughly mix until the cornbread mixture is smooth. (Photos 3-4)

Fry the Cornbread

1. Heat oil in a cast iron or frying pan over medium-high heat.
2. Form the Dough – If using your hands, wet them, then scoop about three tablespoons of the batter at a time into the palm of your hand. Flatten the dough, then gently drop it into the oil. Alternatively, use a spoon to drop dough balls of the same size into the oil. (Photo 5)
3. Final Stretch – Fry each cornbread until brown and crisp; turn with a spatula, and then brown the other side. It should take about 3-5 minutes. (Photo 6)
4. Drain – Remove the cornbread from the oil and drain it on paper towels.
5. Serve when cool enough to handle.

Recipe Variations

• Spice up these hot water cornbread by adding a cup of roasted chopped jalapenos or a teaspoon of crushed red pepper flakes or cayenne into the batter.
• You can also add dried herbs into the mix for that herby flavors.
• Want a little New Orleans flair instead? Try adding 1/4 teaspoon of this homemade Cajun seasoning.

Tips and Tricks

• Keep the batter on the thicker side for a soft and dense cornbread patty. If you prefer a crunchier patty, you’ll want to keep the batter a little thinner. Try making one or two test patties, and then adjust your batter accordingly.
• To lighten the texture of your cornbread, replace two tablespoons of cornmeal with two tablespoons of flour.
• These cornbread patties also make a great snack. Dip them in maple or can syrup for a sweet treat. 😋

Make-Ahead Instructions

You can always make the cornbread batter the day before if you need to. Simply follow the recipe to make the batter and store it in an airtight container in the fridge until the next day. Take the batter out when you are ready to continue and fry the patties according to the recipe.

Serving and Storing Instructions

These cornbread patties are most delicious fresh out of the skillet. Serve them alongside your favorite homestyle meal or as an afternoon snack with syrup or a dipping sauce.

Store extra hot water cornbread in an airtight container. It’ll stay good for 1-3 days at room temperature and 3-5 days in the fridge.

To reheat this cornbread, simply place it in the oven at 350℉/177℃ for about 10 minutes or until warmed through. I like using my countertop toaster oven for this. Easy peasy!

FAQs

What to Serve with Hot Water Cornbread

Hot water cornbread is the perfect complement to collard greens and pinto beans. It also pairs well with all kinds of soups. I love it with Cajun corn shrimp soup, oxtail soup, and lentil soup. 🤤

More Recipes to Try

• Southern-Style Cornbread
• Cornmeal Pone
• Mexican Cornbread
• Creamy Polenta
• Cornmeal Coo Coo

Watch How to Make It

This blog post was first published in March 2018 and has been updated with an additional write-up, new photos, and a video.