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–+ servings
Honey dripping onto hot water cornbread.

Crispy Hot Water Cornbread Recipe - Southern Style

Forget dry, crumbly cornbread, this old-school Southern favorite is crispy, creamy, and made right on the stovetop. If you’ve never tried hot water cornbread, you’re in for a simple, skillet-fried twist that’s pure comfort food.
Course: bread, Side Dish
Cuisine: Southern
Servings: 12 pieces
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting time: 10 minutes
Total Time: 25 minutes

Ingredients
 

  • 2 cups white cornmeal (fine ground)
  • ¼ teaspoon baking powder
  • 1 ½ teaspoon salt
  • 1 teaspoon sugar
  • ¼ cup half-and-half
  • 1 tablespoon vegetable oil
  • 1 ¾ cups boiling water
  • Vegetable oil

Instructions
 

  • Whisk together the cornmeal, baking powder, salt, and sugar in a mixing bowl. Whisk in half-and-half and 1 tablespoon oil.
  • Gradually add boiling water, starting with 1 cup and adding more as needed until it is thick and about the consistency of grits or polenta. It should be too thick to pour. Let it rest for 10 minutes.
  • Add ¼ inch of vegetable oil to an iron skillet or heavy-duty skillet. Heat the oil to 375º.
  • Use an ice cream scoop or ¼ cup measuring cup to drop cornbread into the hot oil. It should be thick enough that it doesn’t spread. Cook for about 2 minutes per side until golden brown. Remove from the oil to a paper towel covered rack to drain.
Barbara's Notes + Tips
  • Make sure the water is boiling when you add it to the cornmeal. Don’t boil it ahead of time. Pour it right out of the pot or kettle into a measuring cup while it’s boiling, then add it directly to the cornmeal. 
  • If you only have medium ground cornmeal, you might have to use more water. Boil a few cups and begin by adding one cup as directed. Add up to another whole cup until the mixture is the right consistency.
  • Make sure you let the batter rest for 10 minutes. The boiling water will basically cook the cornmeal as it sits creating the soft interior.
  • Be really sure the oil is hot before you add the batter. Be patient and use a thermometer to test the oil temperature if you have one.
  • Don’t overcrowd the pan because you don’t want them to stick together

Nutrition

Calories: 123kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 297mg | Potassium: 133mg | Fiber: 3g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 0.05mg | Calcium: 13mg | Iron: 1mg