Description
Southern Hot Water Cornbread is a classic, crispy, and golden-brown cornbread made with simple ingredients. This old-fashioned recipe is a staple in Southern cuisine, known for its crunchy exterior and soft, fluffy interior. It’s quick, easy, and pairs perfectly with collard greens, beans, or fried catfish.
Ingredients
Scale
- 2 cups cornmeal (fine or medium grind)
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- 1 ½ cups boiling water (adjust as needed)
- 1 tablespoon butter or bacon grease (optional, for extra flavor)
- Vegetable oil for frying
Instructions
- In a mixing bowl, combine the cornmeal, salt, and sugar (if using).
- Slowly pour in the boiling water, stirring continuously until a thick, smooth dough forms. Add butter or bacon grease for extra richness.
- Allow the dough to rest for about 5 minutes to thicken.
- Heat about ½ inch of vegetable oil in a skillet over medium-high heat.
- Scoop a small portion of the dough (about 2 tablespoons) and shape it into a small patty.
- Carefully place the patties into the hot oil and fry for 2-3 minutes per side or until golden brown and crispy.
- Remove from the skillet and drain on a paper towel-lined plate.
- Serve warm with butter, honey, or alongside your favorite Southern dishes.
Notes
- For extra crunch, use stone-ground cornmeal.
- To make it lighter, mix in a tablespoon of all-purpose flour.
- Serve with honey, butter, or hot sauce for extra flavor.
- Best enjoyed fresh, but leftovers can be reheated in the oven for crispiness.
Nutrition
- Calories: 120 kcal
- Fat: 5g
- Carbohydrates: 18g
- Protein: 2g