This traditional Southern staple features a beautifully golden, laced crust with a tender, soft interior. Made with just a few basic pantry ingredients, hot water cornbread is uniquely shaped into patties and fried to crispy perfection in a hot skillet. It is the ultimate comforting side dish to pair with a Sunday morning breakfast, a bowl of pinto beans, or fresh collard greens.
Ingredients
2 cups yellow cornmeal (plain stone-ground works best; avoid self-rising)
1 tsp salt
1 tsp granulated sugar (optional, for a hint of sweetness)
2 tbsp unsalted butter or bacon grease, melted
1 ½ to 2 cups boiling water
Vegetable oil, lard, or bacon grease for frying
Instructions
1. Combine the Dry Ingredients
In a large, heat-proof mixing bowl, whisk together the yellow cornmeal, salt, and sugar (if using) until thoroughly mixed.
2. Scald the Cornmeal
Pour the melted butter or bacon grease directly over the dry cornmeal mixture. Next, carefully measure 1 ½ cups of boiling water and pour it into the bowl. Using truly boiling water is the crucial secret—it scalds the cornmeal, breaking down the starches to create that signature soft, tender interior texture.
3. Mix to a Thick Paste
Stir the mixture vigorously with a wooden spoon. The cornmeal will absorb the water quickly. If the mixture feels too dry or crumbly to hold a shape, stir in the remaining 1/4 to 1/2 cup of boiling water a little at a time. It should resemble a thick, moist paste that holds together cleanly without being runny. Let the batter rest for 5 minutes to cool slightly so it is safe to handle.
4. Heat the Skillet
While the batter rests, place a heavy cast-iron skillet over medium-high heat. Add enough vegetable oil, lard, or bacon grease to coat the bottom of the pan with about 1/4 inch of fat. Heat the skillet until the oil is shimmering hot but not smoking.
5. Shape the Patties
Dampen your hands with a little cold water to prevent sticking. Scoop up about 2 to 3 tablespoons of the warm cornmeal mixture and press it firmly between your palms to shape it into a smooth, oval or round patty (about 1/2 inch thick), matching the size of the crispy discs stacked in image_69.png.
6. Fry Until Golden and Laced
Carefully slide the patties into the hot oil. Fry for 4 to 5 minutes on the first side without moving them, allowing a deep golden-brown, crispy crust to form. Flip gently and fry for another 3 to 4 minutes on the second side. The edges should turn beautifully thin, bubbly, and laced, just like the ones shown in the skillet.
7. Drain and Serve Warm
Transfer the hot cornbread patties to a plate lined with paper towels to drain any excess oil. Serve them piping hot right out of the skillet, topped with an extra pat of melting butter as seen in image_69.png, or a drizzle of pure honey.