HHeritage Kitchen

Side Dishes

Hot Water Cornbread

Hot water cornbread is simple, old-school fried cornmeal bread with crisp edges and a tender center. Cornmeal, boiling water and salt make a soft dough that is shaped by hand and fried in a skillet. Serve it hot alongside beans, greens, cabbage, fried fish or a hearty family meal.

Jump to Recipe
Family gathered around a table with a home-cooked meal

Prep time

10 min

Cook time

15 min

Total time

25 min

Servings

6 · 8 to 10 pieces · about 4 to 6 servings

Origin Story

In many Black Southern home kitchens, hot water cornbread is the bread made to go with whatever is simmering on the stove. A little cornmeal, salt and boiling water become small patties in a hot skillet, ready to catch bean broth or the last spoonful of pot likker. Each cook has a feel for the dough, and that practical knowledge is often learned by standing close and watching.

Ingredients

  • 2 cups yellow cornmeal
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar, optional
  • About 1 1/2 cups boiling water, added gradually
  • Vegetable oil, canola oil or another neutral frying oil

Instructions

  1. 1

    Place the cornmeal, salt and optional sugar in a heat-safe mixing bowl.

  2. 2

    Slowly pour in the boiling water while stirring.

  3. 3

    Continue adding water gradually until the mixture forms a thick, soft dough that holds together and can be shaped with your hands. You may not need all the water.

  4. 4

    Let the mixture cool just enough to handle safely before touching it.

  5. 5

    Heat about 1/2 inch of oil in a heavy skillet over medium heat, aiming for about 350°F.

  6. 6

    With damp hands, form the cornmeal mixture into small oval patties about 1/2 inch thick.

  7. 7

    Carefully lower the patties into the hot oil without overcrowding the skillet.

  8. 8

    Fry until deeply golden and crisp on the first side, about 3 to 4 minutes, then turn and brown the second side. Adjust the heat as needed and repeat with the remaining patties.

  9. 9

    Transfer to a paper-towel-lined plate or wire rack.

  10. 10

    Serve warm.

Heritage Kitchen Tips

  • Add boiling water gradually; different cornmeal brands absorb water differently.
  • The dough should be soft enough to shape but not runny.
  • Wet or lightly oil your hands before shaping to prevent sticking.
  • Keep the oil hot enough to crisp the outside without burning it.
  • Fry in batches rather than crowding the skillet.
  • Serve hot for the best texture.

Kitchen Note

Let the dough cool before shaping, then press a small piece together to check it. If it crumbles, stir in a little more hot water; if it spreads instead of holding its shape, add a little cornmeal. Small, even patties cook through before their edges get too dark.

Variations

  • Leave out the sugar for a fully savory batch; the bread will still brown and crisp in the skillet.

Storage and reheating

Cool and refrigerate in a covered container within 2 hours. Keep up to 3 to 4 days. Reheat on a rack in a 375°F oven until hot and crisp, about 8 to 10 minutes; a microwave will soften the crust.

Safety note

Boiling water and hot oil can cause serious burns. Let the dough cool enough to handle, keep excess water away from the oil and lower patties gently away from you. Never leave frying oil unattended or use water on an oil fire.

Round out the meal

Complete the meal

Helpful kitchen tool

Soul Food Serving Calculator

Know exactly how much fried chicken, greens, and mac to make — no guessing, no leftovers gone to waste.

Open calculator

Related guide

Collard Greens vs. Mustard Greens vs. Turnip Greens

How the three classic greens differ in flavor, texture and cook time.

Read the guide

Frequently asked questions

Related recipes