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Hot Water Cornbread


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  • Author: Olivia
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

Hot Water Cornbread is a simple yet delicious Southern classic! Made with just a few ingredients, these crispy, golden cornmeal cakes are perfect as a side dish or snack. With a slight sweetness and savory crunch, they’re a must-try!


Ingredients

Scale
  • 1 cup cornmeal mix
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3/4 cup boiling water
  • Oil for frying (extra virgin olive oil recommended)

Instructions

1️⃣ Mix the ingredients:
In a medium bowl, combine the cornmeal mix, salt, and sugar. Slowly add the boiling water and stir until well combined. The mixture should be thick but scoopable.

2️⃣ Heat the oil:
In a skillet, heat oil over medium to high heat. You need enough oil to fry the cornbread cakes.

3️⃣ Form the cornbread cakes:
Using a regular dinner spoon, scoop two spoons of the cornbread mixture for each piece. Drop them carefully into the hot oil.

4️⃣ Fry the cornbread cakes:
Cook for about 1 minute on each side, flipping once they’re golden and crispy. Remove from the skillet and place on a paper towel to drain excess oil.

5️⃣ Serve:
Enjoy hot, with your favorite meal or as a snack!

Notes

  • This recipe yields 4 cornbread cakes per round, so you can make 8 cakes by doing two rounds.
  • You can adjust the oil temperature by testing with a small amount of batter; if it sizzles, the oil is ready.
  • For extra flavor, you can add a little more sugar or experiment with spices like garlic powder or paprika.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: southernFried
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 cornbread cake
  • Calories: 150 kcal
  • Sugar: 2g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg