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 |
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
- Mix Dry Ingredients – Mix cornmeal, salt, sugar, grated onion, melted butter in a large bowl. (Photos 1-2)
- Add boiling water and throughly mix until the cornbread mixture is smooth. (Photos 3-4)
Fry the Cornbread
- Heat oil in a cast iron or frying pan over medium-high heat.
- 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)
- 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)
- Drain – Remove the cornbread from the oil and drain it on paper towels.
- 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
The name “hot water cornbread” points back to the cooking method in which hot water softens the cornmeal before forming it into patties and frying them in the skillet.
If you’re having trouble keeping your cornbread together, it could be that your batter is too dry. Try adding more water in small increments until the batter, and the finished product, hold together better.
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
Watch How to Make It
[adthrive-in-post-video-player video-id=”RMP1bnQ3″ upload-date=”Mon Aug 06 2018 19:57:54 GMT+0000 (Coordinated Universal Time)” name=”Hot Water Cornbread” description=”Hot Water Cornbread – warm, crispy edges and soft center fried cornmeal patties that serves as snacks and a wonderful side to any greens, beans, soups and even fried dishes. So easy to make with less ingredients!”]
This blog post was first published in March 2018 and has been updated with an additional write-up, new photos, and a video.
Hot Water Cornbread
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Ingredients
- 2 cups (244 g) cornmeal (yellow or white)
- 1 teaspoon (5 g) salt
- 2 tablespoon s (25 g) sugar
- ¼ cup (29 g) onion, grated or chopped
- 1-2 tablespoon s (14-28 g) butter, melted
- 1 cup (or more) (240 ml)boiling water
Instructions
- Mix cornmeal, salt, sugar, grated onion, and melted butter in a large bowl, then add the boiling water. Thoroughly mix until the cornbread mixture is smooth.
- Heat oil in a cast iron or frying pan over medium-high heat.
- If using your hands, wet them, then scoop about three tablespoons of batter into the palm of your hand. If the mixture crumbles, add more water. Flatten, then gently drop them into the oil or use a spoon to drop them in.
- Fry each cornbread until brown and crisp; turn with a spatula, and then brown the other side for about 3-5 minutes.
- Remove, drain on paper towels and serve immediately with greens and pinto beans or breakfast.
Tips & Notes:
- If you want soft and dense batter, you can have a thick batter, but if you love that crunch, you can make your batter thin with the consistency of oatmeal.
- To lighten the texture of your cornbread, replace 2 tablespoons of cornmeal with 2 tablespoons of flour.
- You can also snack on these with maple or cane syrup as toppings.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
amina says
pls what can u eat it with?and can i use our nigerian corn starch to prepare it?
ImmaculateBites says
You can eat it with beans. Corn meal would work out just fine.
Joe Allen says
Yes you can use Jiffy Mix, and sorry South Carolina lady it is not an abomination, it helps make a quick late evening suppee. I had to play with the amount of water but 1/3 cup works. Letting it sit allows it to firm up. When I have time I make a white cornmeal version that isn’t as sweet. I made an extra batch let then get stale and made cornbread dressing. That turned out well.
Linda says
I live in Southern California, but am southern by birth, Louisiana. This brings back so many sweet memories of my childhood, thank you. My mother raised us eating cornbread, not johnny cake, cornmeal mush, not polenta, and my personal favorite corn bread and milk.
I honestly thought hot water fried corn bread was a cost effective recipe my mom had to use because we were poor! But I loved it anyway, it was always a treat to us! Thank you, thank you…Thank You!
ImmaculateBites says
My Pleasure Linda. Thanks for taking time out to share your thoughts with us.
Renee says
I liked my mother n laws hot water corn bread. I had never heard of such until I started dating my husband back in the mid 80s. Mother n law never used recipes for things she cooked frequently. She just put stuff in a bowl and mixed it up, so I never perfected hot water cornbread and haven’t tried to make it in years, because mine never tasted good. Hubby requested some and with the internet I found this recipe. I added more onion to mine and 2 cups hot water. Wow, it was delish! Actually I think it was better, but maybe because instead of oil this recipe called for butter and I used 2 Tbs real butter and I did mince the onion instead of diced. If your looking for a hot water corn bread recipe look no further.
imma africanbites says
Thank you for taking the time to leave your feedback, Renee. And I’m so happy this turned out well for you. 🙂
Charity Miller says
I am slightly offended (not really) that this is labeled African american when even in the description you put Native American. I have been cooking his since I was little because my father would make it. Our Cherokee, Apache, and Southern roots all love it! Even my husbands strict southern roots loves this! Thanks for the recipe! I couldn’t remember the one ingredient I was missing.
Ruth says
I am always saddened when I hear or read comments about those who were born and reared north of the “mason-dixon line” are clueless related to African American cuisine. There were years of migration that moved us in different directions. Most of it was not of our choosing. But the recipes followed us and were passed down. I can not trace my roots to the deep south as there are not always available documentation to support that history. What I can tell you is having lived in “the North” for over sixty years prior to moving to the south and tasting what was called “real southern cooking” was a true disappointment. I was reared on “soul food”. What was identified as “southern cooking” was horrible. Perhaps not all of the south has crap but it is wide spread in Tennessee. I gave up trying to find a decent meal. My attempt to limit my time in the kitchen was an epic failure. Yours is close to what I remember.
Chef Jimmy says
Northeast Tennessee has authentic Soulfood. Soul food varies by region. Soul food can differ by region, family, faith denomination, and ethnic background. These factors are what make African-American soul food so special and unlike any other cuisine in the world. America is more multi-cultural than any other country – we enjoy African-American soul food, European soul food, Asian soul food, Native soul food, Polynesian soul food, and many others. Soul food describes food and recipes that originated in the roots of the people that came here, and became adapted to the locations families settled down in. Local cultural attributes caused these soul food recipes and cooking methods to amalgamate into today’s regional favorites.
Karen says
Come to Louisiana. You won’t be disappointed. I grew up on purple hull peas, turnip greens and hot water cornbread.
ImmaculateBites says
Thanks My Friend. Recipe updated!
Michelle says
These are so gpod! I made these to go with my home canned pinto beans. My son was like what is that, and I was like mines, not yours, lol! Another keeper recipe.
E R says
Thanks for this recipe! I’d never heard of hot water corn bread, but I’m going to surprise my (very southern) girlfriend with it tomorrow:) I really appreciate the care you took in fool-proofing this recipe with photos and simple tips for changing the texture.
imma africanbites says
Awww, that’s sweet of you, E.R. Hope she likes it. Happy cooking and thank you for stopping by!
Patty says
I grew up in the Deep Southern U.S. There were catfish restaurants outside the city limits of each southern town. The main selling item was southern fried catfish (just like your recipe), hush puppies which are a couple ingredients more than your “Hot Water Cornbread”. There was steak & chicken on the menu for those who didn’t know what they were missing w/ catfish. My husband wants me to make “Hot Water Cornbread” with beans, greens or cabbage. It’s not easy where we live now to get the true southern ingredients but found a World Seafood Market 100 miles away where we shop & eat after Dr’s appts. I was amazed at how immaculately clean the Market was; nothing fresh or frozen smelled like fish & the market didn’t smell like previously frozen fish, thawed laying on ice like butcher blocks in grocery stores. YUK! We had farm raised southern catfish filets & hushpuppies for dinner. Each filet was flash frozen & vacuum sealed individually. I paid about $3 per filet. Cheap! Would I try making “Hot Water Cornbread” with Jiffy Corn Muffin Mix? Not on your life. Native northerners above the Mason Dixon Line don’t know cornbread or hushpuppies are not supposed to taste like cake. Your recipe reminded me of my childhood & college yrs. Then I moved away to the
N. Rocky Mts & Rainbow Trout grilled or cooked in a Rottisserie with lemon, butter & onion is better than salmon. But neither one are Southern Fried Catfish, hushpuppies or Hot Water Cornbread (we called those Corn Fritters). When the craving hits…..well, you know!
5 stars+ for your recipes!
imma africanbites says
Thank you so much for sharing your thoughts, Patty! I appreciate it. Nothing beats a recipe that brings more than just good flavor but also happy memories. 🙂 You’re always welcome here in my humble little kitchen online. Happy weekend!
Jwilson says
I love reading your story. My friend from Texas now lives up north after we retired because the deceased parents property was
up there. She took the Southern style cooking – hot water corn bread and other Southern dishes along with her. Lord, your story is so interesting!!
ImmaculateBites says
Great! So happy to hear this. Thanks for stopping by!
Mimi Akung says
Good one can you use jiffy corn meal for this thanks.And please can you do some YouTube videos.Have you thought of that
imma africanbites says
Hi Mimi, I haven’t tried using jiffy mix on this recipe. But I guess you can, although there’d be a slight difference in texture. Please let me know how it goes.
Jwilson says
I love reading your story. My friend from Texas now lives up north after we retired because the deceased parents property was
up there. She took the Southern style cooking – hot water corn bread and other Southern dishes along with her. Lord, your story is so interesting!!
imma africanbites says
Thank you for sharing! I love Southern style cooking, too. =)
DASHA says
Nope it will break up…but you can add a little to make the consistency better.
Bev says
Oh please please please don’t use Jiffy freaking corn mix! It’s an abomination, and no easier than homemade!
Thank you
South Carolina Lowcountry Girl
Patricia says
This looks very delicious! Although Nigerian am going to try it! Thanks a lot for this recipe!
Dorcas says
This is another twist to our Nigerian cornmeal. Will definitely try it for my daughter…
Logansver Iline says
wow,,,great…I think this is a simple dish and easily prepare…This is really a time saving one..so I can make it for my kids when they are coming back from their school.
Mimshe says
I am a city girl with southern roots. I enjoy hot water cornbread and cook it as a side to any greens or beans. My Cameroonian husband loves it too.