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Authentic Crispy Southern Hot Water Cornbread (Stovetop Fried)

A stack of golden-brown, crispy hot water cornbread patties resting on a white plate.
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I’m Alex, and I’m happy you are here. This recipe shows you how to make authentic, old-school Southern Hot Water Cornbread. You get crispy edges and a tender interior using simple ingredients fried right on your stovetop.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup boiling water
  • Vegetable oil or bacon drippings, for frying

Instructions

  1. In a medium bowl, mix the cornmeal, salt, and baking powder together.
  2. Carefully pour the boiling water into the dry ingredients. Stir quickly until just combined into a thick batter. Do not overmix.
  3. Heat about 1/4 inch of oil or bacon drippings in a cast iron skillet over medium-high heat until the fat is shimmering hot.
  4. Drop the batter by spoonfuls (about 2 tablespoons each) into the hot fat, flattening them slightly with the back of the spoon to form small patties, similar to hoecakes.
  5. Fry for 3 to 4 minutes per side until the hot water cornbread is deep golden brown and crispy.
  6. Remove the patties from the skillet and place them on a plate lined with paper towels to drain excess oil.
  7. Serve immediately while hot, perhaps with butter or honey.

Notes

  • For the best flavor and crispness, use bacon drippings instead of vegetable oil for frying.
  • If you prefer a slightly softer patty, reduce the amount of oil used for frying to just enough to coat the bottom of the skillet (shallow fry).
  • This recipe is naturally gluten-free if you use pure cornmeal.

Nutrition

Find it online: https://www.purecookingjoy.com/hot-water-cornbread-recipe/

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