SOUTHERN HOT WATER CORNBREAD
If you have had this delicious Hot Water Cornbread, then you know how wonderful it is and will want it again and again.
Why You Will Love This Hot Water Cornbread
If you are a cornbread fan, this old-fashioned southern hot water cornbread is a must-make! This is a classic that will never ever go out of style and one you will make again and again. Of course this cornbread is delicious hot, but we love it cold too. It’s so easy to make, only 4 ingredients and a great addition to ANY meal.
Why We Make Ours in Balls Instead of Patties
Our Nanny always made hot water cornbread in balls, and we have continued that tradition. It’s really all about “what you grew up on“. Every time I post this recipe on social media, people say, “That’s not how we make it.” Yes.. we all have traditions that have been passed down and we make this recipe like our grandmother did. Once you add the water to the cornmeal, you work it until you can form balls with your hands, then drop them into the hot oil. We love the balls because the outside is really crispy and the inside is still a little tender, kind of like a hush puppy!
How to Make Your Own Self-Rising Cornmeal
Many people will comment that they can’t find self-rising cornmeal in their area and what kind we like to use. In our area, Martha White is widely available, so we usually purchase that brand. If you live in an area where you can’t find self-rising flour, we added a tip to the website to help you make your own. Here you go.
What is the difference between Hoecakes and Hot Water Cornbread?
Hoecakes or Fried Cornbread is made with buttermilk and some people also add an egg to the mixture too. We always use buttermilk, either way, and Hot Water Cornbread is, of course, made with just hot water. There are many different versions of cornbread but feel these two are the most popular.
Other Cornbread Recipes:
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Southern Hot Water Cornbread
Ingredients
- 2 cups self-rising cornmeal
- 1 teaspoon salt
- hot water boiling
- Oil for frying
Instructions
- Mix cornmeal and salt in bowl.
- Add boiling hot water until batter just sticks together.
- Scoop and mold into balls. (I do this with my hands and make balls about the size of a walnut.
- Drop in hot grease and fry until golden brown.
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My mother made the best hot water cornbread. When I got married and moved away, every time we came home, she made it. There was never any left. We (my husband – now deceased, our 2 sons – one of them recently deceased, and me) could never make it taste like hers. Lately I have been trying to make some but it’s always a little off. I think maybe I don’t get the batter just the right consistency, but I’m also wondering about what temperature to use for frying. I have an electric stove and usually put it on 5. Should I go up from that? Mine is at least edible, but something is not quite right. I use SR yellow cornmeal.
You may need to turn the heat up some for it cook faster, which will get you the crust on it. You want the oil pretty hot and sizzling well.
I spend using this same recipe for about 70 years, I’m 82. The only difference is when I fry them I fry them flat because I like to make them with crispy lacy edges. I also keep some of the meal and salt mixture in al covered bowl and the refrigerator so all I have to do is add water to a small amount to make for myself. I do make my own self-rising meal. This is an awesome recipe! My mom passed it on to me and my thinking is that your mom passed it on to you girls.
You’re correct she absolutely did and she still makes it to this day! She is 79 and still loves it. Thank you SOO much for sharing!
What the heck is self-rising cornmeal? Can you break it down—how muck baking powder or whatever?
Self Rising Cornmeal is very common around here, you can easily make your own: https://thesouthernladycooks.com/make-self-rising-cornmeal-mix/
Reminder you can always use the search box on our website to find these handy tips.
I make mine like this except I flatten them into patties. Everyone loves them, I once had to make 50 for Christmas dinner.
What type of Oil is best for this recipe??
Canola or vegetable oil. Thanks!
I’m so frustrated because I can’t find self rising corn meal anywhere. Is it just a southern thing? I’m not sure why that would be but no stores in my area of E WA carry it.
You can make your own if you cant find it: https://thesouthernladycooks.com/make-self-rising-cornmeal-mix/
My grandmother made this and called them cornpons. Delicioud and very simple to make, she used white cornmeal, salt and boiling hot water. Shapef them like a scone almost and fried them in a hot iron skillet. Delicious!!!!!
Can anyone give an approximate amount of boiling water used?
Definitely a classic recipe! Reminds me so much of my childhood. Thank you so much for this authentic recipe for hot water cornbread!
Thank you for your hot water vorn bread recipe. You made my meal for today.
You’re very welcome!
how much hot water do I use
Just pour enough water over the cornmeal to where it barely sticks together and you can make it into a ball with your hands.
My name is Sandra Banks and I live in Hephzibah Georgia. I am originally from N.C. I love your recipes because they remind me of home. I wish that you had a cookbook.
We just published out first cookbook before Christmas, Sandra. You can check it out here: https://thesouthernladycooks.com/about/shop/
Made these today to go with our chillibeans so good! I also made your 7-up biscuit’s using self-rising flour this morning for breakfast. My family loves them! So simple, thank you for sharing these recipes.
Thank you so much for being a part of the site, Kimberly. I am so happy you are enjoying the recipes and thank you for letting me know.
I flatten mine out instead of a ball and I use white cornmeal.
I will sometimes add a little sugar to mine…maybe a tablespoon.
We call these corn pones and always serve with corned beef and cabbage! My dad’s favorite!
My husband’s Aunt that lived in Florida used to make this but she used Bolted Corn Meal. It was absolutely delicious !!!!!!!!!!!!!!!!!!!!!!
I make these often, only I roll them between my hands. Sort of into the shape of a hotdog. They are great dipped into hot soup or beans!
I guess I should have said that I roll them between my hands and then fry them crispy. Then we dip them into hot soup or beans!
just to mention that they are gluten free.
We enjoy these lovely gems every time we visit friends in Tennessee. We go to this little cafeteria and eat these til we can’t eat no more. OH MY!!! Thanks so much for sharing this recipe. Pinning!!
I live in the UK and can’t get self raising cornmeal can I use baking powder with my cornmeal instead?
I make these all the time only I wet my hands and make patties. They are sooooo good with a bowl of hot homemade soup..yum yum…
No, you add the water to the cornmeal until you can make it into balls with your hands.
Made these today. So good, reminds me of David Beairds catfish restaurant. I added a little minced sweet onion and some black pepper . Just like I used to eat years ago, delicious.
One of my favorite things. I’ve never made it this way, without flour, but I’m anxious to try. I always just spoon it, without handling it because you get tons of crunch that. We love it with turnip greens and pinto beans. Oh, my gracious! Gotta make some up soon. 🙂 thanks
Just one more comment, I make mine into a patty and fry them. Have to cook them a little longer than the hushpuppy size but that’s just what we like. Like I said before, Love this site!!!
Yes, growing up we called it “Dog Bread” Love, love,love it. My husband had never tried it (Or tomato gravy!) and now he loves both. My little secret to handling the hot dough is to wet you hands and work fast. It also keeps the dough from sticking to your hands. I love this site and enjoy reading the notes from people.
Finally! Somebody else knows what TOMATO gravy is! My momma raised us on TOMATO gravy and biscuits but when I moved to NC from MI no one has ever heard of it! She also taught me to make cornbread with selfrising cornmeal, splash of buttermilk, hot water, and lots of hot oil in an iron skillet! Cooked in the oven but sounds like your bread bc if there is no milk I just use water and sometimes a little flour!
Have you adapted the recipe using regular cornmeal?
No, I haven’t. This is the way I make self-rising from regular cornmeal. http://www.ehow.com/info_8418859_substitutes-selfrising-corn-meal.html
Sounds wonderful. I cannot buy sr cornmeal in our area…I have been adding B.P and Salt …is this all I need to add?
Here is a formula I found for making s.r. out of regular cornmeal. Hope this helps you. http://www.ehow.com/info_8418859_substitutes-selfrising-corn-meal.html
I make HW cornbread all the time. I tell people about it because I love it and they all look at me like I was crazy! I tell them, you don’t know what you are missing. My Mom and Grandma’s made it all the time when we were growing up.. Love your website, brings back a lot of memories. I am a Kentucky girl, too. Thanks!!
I just found your site through Southern Bite, I have been searching for this recipe for ages, I’ve tried a few trying to make it the way my grandmother made it many years ago. Can’t wait to try this tonight!!! Thank you!!!
I absolutely love this hotwater cornbread!! My Mother never made this, she always made oven cornbread, which was good, but, when I married my Mother-in-Law always cooked HW Cornbread and I learned from her. The top secret to perfect Hot Water Cornbread is your water has to be BOILING!! It won’t turn out right if it’s not.
I love your web-site and all the recipes are to die for!!
Thanks for designing this.
Sharon
Hey,
I have spent the whole afternoon on your blog. If I cooked all the good stuff I have seen ,I wouldn’t weigh 180 lbs., I would weigh 280 . Will try several, first is Molasses cookies.
cuz