For a richer flavor, consider using freshly rendered bacon grease. Alternatively, vegetable oil works well for a lighter taste. Adjust the amount of sugar to your preference. For a more savory cornbread, reduce or omit the sugar altogether. Ensure the oil is hot enough before frying to achieve a crispy exterior and prevent the cornbread from becoming greasy. Don't overcrowd the skillet; fry the cornbread in batches to maintain the oil temperature and ensure even cooking. Hot water cornbread is best enjoyed fresh and warm. Reheat leftovers in a skillet or oven to restore crispness.
Hot Water Cornbread
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PREP TIME10 mins
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COOK TIME5 mins
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TOTAL TIME15 mins
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SERVING6 People
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VIEWS609
Relive a taste of the past with this classic hot water cornbread recipe! These savory, crispy cakes are pan-fried to golden perfection, offering a delightful alternative to baked cornbread. Serve them warm and drizzled with your favorite sweet topping for a truly satisfying experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Fiber2 g
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Protein2 g
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Saturated Fat1 g
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Sodium396 mg
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Sugar1 g
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Fat3 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Assemble all ingredients to ensure a smooth and efficient cooking process. (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the cornmeal, salt, and sugar until well combined. (2 minutes)
03 Step
Recipe View Carefully pour the boiling water into the dry ingredients. Add 1 tablespoon of bacon grease (or vegetable oil) and stir until the mixture forms a thick, smooth batter and the grease is fully incorporated. (3 minutes)
04 Step
Recipe View In a large, heavy-bottomed skillet, pour bacon grease (or vegetable oil) to a depth of approximately 1/2 inch. Heat the oil over medium-high heat until it reaches a temperature of 375 degrees F (190 degrees C). A small piece of batter dropped into the oil should sizzle immediately. (8 minutes)
05 Step
Recipe View Using a heaping tablespoon as a guide, shape the cornmeal mixture into 12 flattened cakes. Gently lower the cakes into the hot oil, being careful not to overcrowd the skillet. (5 minutes)
06 Step
Recipe View Fry the cornbread cakes for about 2-3 minutes per side, turning once, until they are crisp and golden brown. Monitor the heat to prevent burning. (6 minutes)
07 Step
Recipe View Remove the fried cornbread cakes from the skillet and place them on a plate lined with paper towels to drain off excess oil. (2 minutes)
08 Step
Recipe View Serve the hot water cornbread warm. Drizzle with maple syrup, honey, or your favorite sweet or savory topping. Enjoy! (1 minute)
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RECIPE REVIEWS
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Clarabelle Osinskilabadie
Apr 28, 2025My family loved this! It's a fun and tasty twist on regular cornbread.
Hattie Reichertgoyette
Aug 17, 2024The key is definitely to make sure the oil is hot enough. Mine were a little greasy the first time, but perfect the second time around!
Morgan Lehner
May 13, 2024I used vegetable oil instead of bacon grease and it was still delicious. Great recipe!
Mario Kuhn
Sep 12, 2023This recipe is so easy to follow! The cornbread turned out perfectly golden and crispy.
Haleigh Ratke
Mar 14, 2023Added a pinch of cayenne pepper for a little kick!