Hot Water Cornbread
Hot Water Cornbread uses a simple dough that rises until airy, then bakes into a soft loaf with a golden crust.
About This Recipe
Hot Water Cornbread depends on getting the texture right, whether it is tender pasta, fluffy grains, or soft dough.
Use enough seasoning and moisture so the finished dish is flavorful instead of dry.
Ingredients
- ✓2 cups yellow cornmeal
- ✓2 tsp granulated sugar (optional)
- ✓1- 1 1/2 tsps kosher salt (can go up more if you want more for taste)
- ✓1/2 tsp baking powder (optional)
- ✓2 tbsp bacon grease or melted butter
- ✓1- 1 1/4 cups boiling water
- ✓vegetable oil (for frying)
Ingredient Notes
- Dough: Let dough rise until puffy instead of watching only the clock.
- Moisture: Use enough sauce, broth, or fat to keep the finished dish from drying out.
- Seasoning: Season in layers so the finished dish is not flat.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
Instructions
- 1
In a large heatproof bowl, add cornmeal, sugar (if using), salt, and baking powder (if using) and whisk until combined.
- 2
Stir in the melted bacon grease or melted butter and slowly pour in the boiling water, stirring constantly until a thick pasty batter forms. Don't pour all of it in. Start around 3/4 of a cup and continue until hydrated but still thickened. Let the mixture rest for about 3 minutes so everything hydrates well.
- 3
Add about a 1/2 inch of oil to a cast iron skillet and heat over medium heat.
- 4
Either scoop batter using a cookie scoop or shape into patties and add to hot oil. Fry 2-3 minutes each side or until golden brown with crisp edges.
- 5
Drain on paper towels and serve hot.
Katy’s Kitchen Tips
- Season the cooking water, sauce, or layers.
- Stop cooking pasta or rice before it turns mushy.
- Add moisture before reheating leftovers.
- Rest baked dishes briefly before serving.
Variations and Substitutions
- Cheesy version: Add Parmesan, cheddar, mozzarella, or feta.
- Vegetable add-in: Fold in spinach, peas, mushrooms, broccoli, or peppers.
- Herb finish: Add parsley, basil, cilantro, or chives.
- Spicy option: Add chili flakes, jalapeño, or hot sauce.
What to Serve With Hot Water Cornbread
Serve Hot Water Cornbread with salad, roasted vegetables, grilled meat, seafood, or a bright sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat covered with a splash of water, broth, or sauce to restore moisture.
Common Mistakes to Avoid
- Overcooking: Pasta, rice, potatoes, or bread can turn heavy if cooked too long.
- Too little liquid: Dry pasta bakes and rice dishes need enough sauce or broth.
- Bland layers: Season each layer instead of only the top.
- Skipping rest time: Baked dishes scoop cleaner after a short rest.
FAQ
Can I make Hot Water Cornbread ahead?
Yes. Reheat with a little extra liquid or sauce if needed.
How do I avoid mushy texture?
Stop cooking when just tender and let carryover heat finish the job.
Can I add vegetables or protein?
Yes, as long as extra moisture is controlled.
How should I reheat leftovers?
Reheat covered with a splash of liquid to restore moisture.
Nutrition Facts
- Calories: 183 kcal
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 4 g
- Sodium: 473 mg
- Sugar: 2 g
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g