Hot Water Cornbread is an old-time southern favorite and has a fabulously crispy exterior. It’s a natural complement to southern green beans, collard greens, cabbage, or fried chicken. Especially with a glass of sweet tea.

 
In addition to being a great side, Hot Water Cornbread makes a wonderful snack when drizzled with maple syrup, cane syrup, or sorghum.
There are many different variations on Hot Water Cornbread. This one contains a few more ingredients than most, but it is still super easy. The batter is a simple mixture of white cornmeal (I use Martha White), boiling water, salt, sugar, half-and-half, and vegetable oil. I also add a little grated or finely chopped onion.

 
The batter is pan-fried in Vegetable oil until golden and crispy. There’s a little leniency in how thick you can make the batter. A thick batter will produce a dense, thicker patty. It’s a matter of personal preference and if you’re not sure, make it on the thick side and fry up a few. If you think they are too dense, you can add a little more hot water to the remaining batter to thin it out.
 

More Cornbread Recipes

Cheesy Broccoli Cornbread
Bacon Cheddar Cornbread
Mexican Chicken Cornbread Casserole

Hot Water Cornbread

Hot Water Cornbread is an old-time southern favorite and has a fabulously crispy exterior. It’s a natural complement to southern green beans, collard greens, cabbage, or fried chicken.

2 cups white cornmeal
1/4 teaspoon bakin...