Scale

1 cup Yellow Cornmeal: The heart and soul of hot water cornbread. It’s important to use yellow cornmeal, as it provides a slightly sweeter and more robust flavor compared to white cornmeal. Look for a medium-grind cornmeal for the best texture – not too coarse that it’s gritty, and not too fine that it becomes mushy. Stone-ground cornmeal, if available, will lend an even richer, more authentic taste and slightly coarser texture, which many prefer in traditional cornbread. The type of cornmeal will directly impact the final texture and flavor profile of your cornbread, so choosing quality cornmeal is a key step.

1 teaspoon Salt: Salt is not just about flavor enhancement; it’s crucial for balancing the sweetness of the cornmeal and developing the gluten (though cornmeal is gluten-free, it still benefits from salt in terms of texture). Use regular table salt or fine sea salt. Avoid coarse sea salt or kosher salt unless you finely grind it beforehand, as larger salt crystals might not dissolve properly in the hot water and could result in uneven seasoning. The right amount of salt will elevate the other flavors and prevent the cornbread from tasting bland.

¾ cup Boiling Water: This is the magic ingredient that sets hot water cornbread apart. The boiling water partially cooks the cornmeal, creating a unique, slightly gelatinous texture that contributes to the cornbread’s signature chewiness and prevents it from being crumbly. Make sure the water is truly boiling for the best results. Using water that is not hot enough will not achieve the desired effect on the cornmeal and can lead to a denser, less tender cornbread. Measuring the water accurately is also important to maintain the correct batter consistency.

2 tablespoons Vegetable Oil or Lard (for frying): The choice of frying fat contributes to the final flavor and crispiness. Vegetable oil is a neutral option that allows the cornmeal flavor to shine through. Lard, on the other hand, is a traditional Southern choice that imparts a rich, savory flavor and helps create an extra crispy exterior. Other oils like peanut oil or canola oil can also be used. Avoid olive oil, as its flavor can be too strong and might not be the most traditional choice for frying cornbread. Ensure you have enough oil in your skillet to shallow fry the cornbread patties properly, allowing them to become golden brown and crispy on both sides.

Cook Mode Prevent your screen from going dark

Step 1: Prepare Your Ingredients and Equipment

Before you begin mixing, it’s always best to have everything prepped and ready to go. This ensures a smooth and efficient cooking process.

Measure out your cornmeal and salt: Accurately measure 1 cup of yellow cornmeal and 1 teaspoon of salt into a medium-sized mixing bowl. Having these dry ingredients pre-measured saves time and prevents mistakes during the mixing process.

Boil the water: Bring ¾ cup of water to a rolling boil. You can use a kettle or a saucepan for this. The key is to ensure the water is truly boiling, as this is crucial for partially cooking the cornmeal and creating the desired texture. Using a measuring cup specifically for hot liquids is recommended for safety and accuracy.

Heat your skillet with oil: Place a cast iron skillet or a heavy-bottomed skillet over medium-high heat. Add approximately 2 tablespoons of vegetable oil or lard to the skillet. Allow the oil to heat up properly until it shimmers. The oil should be hot enough to sizzle gently when a tiny drop of batter is added. Heating the skillet and oil beforehand is essential for achieving crispy cornbread and preventing sticking.

Step 2: Mix the Batter

This is where the magic happens! The hot water is what transforms the simple cornmeal into a unique batter.

Combine dry ingredients: In your mixing bowl with the cornmeal and salt, whisk the dry ingredients together briefly to ensure the salt is evenly distributed. This step is simple but helps to prevent pockets of salt in the final cornbread.

Pour in the boiling water: Carefully pour the boiling water into the bowl with the cornmeal and salt. Be cautious as the hot water will create steam.

Stir vigorously: Immediately stir the mixture vigorously with a spoon or spatula until a thick, smooth batter forms. The hot water will quickly hydrate the cornmeal, and the mixture will become quite thick and almost paste-like. Continue stirring until there are no lumps of dry cornmeal remaining and the batter is uniformly smooth. The consistency should be thick enough to hold its shape when dropped from a spoon but still pliable enough to spread slightly.

Let the batter rest briefly (optional but recommended): Allow the batter to rest for a few minutes (about 2-3 minutes) after mixing. This allows the cornmeal to fully absorb the hot water and further develop its texture. While this step is optional, it can contribute to a slightly smoother and more cohesive batter.

Step 3: Fry the Cornbread

Now it’s time to cook the cornbread and achieve that golden-brown crispiness.

Shape the batter: Using a spoon or your hands (if the batter has cooled slightly and is manageable), scoop out portions of the batter and gently shape them into small, flat patties. Aim for patties that are about ¼ to ½ inch thick and 2-3 inches in diameter. You can make them round, oval, or any shape you prefer. The size and thickness will affect the cooking time and crispiness, so try to keep them relatively uniform for even cooking.

Carefully place patties in hot skillet: Gently place the cornbread patties into the hot skillet with the shimmering oil. Do not overcrowd the skillet; work in batches if necessary to ensure each patty cooks evenly and gets crispy. Overcrowding can lower the oil temperature and lead to soggy cornbread.

Fry until golden brown and crispy: Fry the cornbread patties for about 3-4 minutes per side, or until they are golden brown and crispy on the bottom. Use a spatula to carefully flip them over to cook the other side. Monitor the heat and adjust if necessary; if the cornbread is browning too quickly, reduce the heat slightly to prevent burning. The frying time may vary slightly depending on the thickness of the patties and the heat of your skillet.

Remove and drain excess oil: Once the cornbread patties are golden brown and crispy on both sides, remove them from the skillet using a slotted spoon or spatula and place them on a plate lined with paper towels to drain any excess oil. This step helps to prevent the cornbread from becoming greasy.

Step 4: Serve and Enjoy

Hot water cornbread is best enjoyed fresh and warm.

Serve immediately: Hot water cornbread is at its peak crispiness and flavor when served immediately after frying. Serve them while they are still warm and golden brown.

Enjoy plain or with your favorite toppings: Hot water cornbread is delicious on its own, but it also pairs wonderfully with a variety of toppings and accompaniments. See the “How to Serve” section for serving suggestions.