Hot Water Cornbread Recipe

This Hot Water Cornbread is a delicious and unique twist on traditional cornbread! These crispy, golden brown patties are made with a simple batter of cornmeal, boiling water, and a few other pantry staples. They’re incredibly easy to make and perfect for serving as a side dish, a snack, or even a fun appetizer.

Why You’ll Love This Recipe

• Unique Texture: The use of boiling water in the batter creates a slightly crispy exterior and a tender, moist interior that’s different from traditional cornbread.
• Easy to Make: This recipe is simple to follow and requires minimal ingredients, making it perfect for beginner cooks or busy weeknights.
• Versatile: Serve these cornbread patties with your favorite toppings, such as butter, honey, or jam. They’re also great as a side dish for chili, soup, or any meal where you’d typically serve cornbread.
• Quick and Convenient: This dish comes together in just 45 minutes, making it a fantastic option when you’re short on time but still crave a delicious and comforting side dish.

this Recipe

Ingredients

• Cornmeal: The base of the cornbread batter. Use fine or medium-grind cornmeal for the best results.
• Granulated sugar: Adds a touch of sweetness to the cornbread.
• Kosher salt: Enhances the overall flavor.
• Baking powder: Helps the cornbread rise and become light and fluffy.
• Butter: Adds richness and flavor.
• Egg: Binds the ingredients together.
• Boiling water: Creates a unique texture and helps to cook the cornmeal.
• Vegetable oil: Used for frying the cornbread patties.

Note: For exact measurements, see the recipe card below!

How to Make Hot Water Cornbread

Step 1: Make the Batter

In a medium bowl, combine the cornmeal, sugar, salt, baking powder, and softened butter. Mix well until the ingredients are evenly distributed. Stir in the egg until the batter is smooth. Gradually add the boiling water while stirring constantly until a thick batter forms. Set the batter aside.

Step 2: Heat the Oil

Fill a deep skillet or Dutch oven with 1 inch of vegetable oil. Heat the oil over medium heat until it reaches 350°F. You can test the oil temperature using a deep-fry thermometer or by dipping the handle of a wooden spoon into the oil; if bubbles form immediately around the handle, the oil is ready.

Step 3: Fry the Cornbread

Using a 3-tablespoon scoop or a spoon, portion out the cornmeal batter and shape it into thick (½-inch) patties. Carefully place the patties in the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.

Step 4: Drain and Serve

Remove the fried cornbread patties from the oil using a slotted spoon and transfer them to a paper towel-lined baking sheet to drain any excess oil. Serve warm with your favorite toppings or as a side dish.

Pro Tips for Making the Recipe

• Use fresh ingredients: For the best flavor, use fresh cornmeal and high-quality butter.
• Don’t overcrowd the pan: Overcrowding the pan will lower the oil temperature and result in greasy cornbread. Fry the patties in batches if needed.
• Adjust the cooking time: The cooking time may vary depending on the size of your patties and the temperature of your oil.
• Keep warm in the oven: If you’re frying the cornbread in batches, you can keep the cooked patties warm in a preheated oven at 200°F until ready to serve.

How to Serve

These Hot Water Cornbread patties are delicious with a variety of toppings and accompaniments:

• Butter, Honey, or Jam: Serve with a pat of butter, a drizzle of honey, or your favorite jam for a sweet treat.
• Chili or Soup: These cornbread patties are perfect for dipping into chili or soup.
• Tex-Mex or BBQ: Serve as a side dish with your favorite Tex-Mex or BBQ dishes.

Make Ahead and Storage

These Hot Water Cornbread patties are best enjoyed fresh, but you can also store leftovers for later.

Storing Leftovers

Store leftover cornbread patties in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Reheating

Reheat gently in the oven or toaster oven until warmed through.

FAQs

1. Can I use a different type of cornmeal? Yes, you can! Fine or medium-grind cornmeal is recommended for this recipe, but you can also use coarse-grind cornmeal for a slightly coarser texture.

2. Can I bake the cornbread instead of frying it? Yes, you can! Preheat your oven to 400°F and bake the cornbread patties for about 15-20 minutes, or until golden brown and cooked through.

3. Can I add other ingredients to the batter? Absolutely! Feel free to add your favorite ingredients, such as chopped green onions, shredded cheese, or diced jalapeños.

4. Can I make this recipe ahead of time? Yes, you can! You can make the batter ahead of time and store it in the refrigerator for up to 24 hours. When ready to cook, simply fry the cornbread patties as directed.

This Hot Water Cornbread Recipe is a delicious and easy way to enjoy a unique twist on a classic Southern staple. With its simple preparation, versatile serving options, and crispy texture, it’s a recipe you’ll want to make again and again!

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