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Old School Hot Water Cornbread

Enjoy crispy, warm cornbread that is easy to make and perfect for cozy family gatherings. This dish combines a delightful crunch with a tender inside.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cornmeal
  • 1 cup boiling water
  • 1/2 teaspoon salt
  • 1/4 cup milk (optional) Use for creamier consistency
  • 1 tablespoon vegetable oil (for frying) Oil should be hot for frying

Method
 

Preparation
  1. In a large bowl, combine the cornmeal and salt. If using milk, keep it aside.
  2. Carefully pour the boiling water into the cornmeal mixture. Stir continuously until you have a thick batter. If desired, incorporate the milk to achieve a creamier consistency.
Cooking
  1. In a skillet, heat the vegetable oil over medium heat. Allow it to shimmer, ensuring the oil is hot enough for frying.
  2. Using a spoon or your hands, shape the batter into small patties (about 1/2 inch thick) and place them carefully in the hot oil. Fry for about 3-4 minutes on each side until golden and crispy.
  3. Once cooked, remove the cornbread patties from the skillet and let them drain on paper towels to absorb excessive oil. Serve warm and enjoy!

Notes

Keep the oil hot to avoid sogginess in the cornbread. Experiment with toppings like honey butter or herbs. Store in an airtight container for up to 3 days in the refrigerator or freeze for longer storage.