Hot-Water Cornbread
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A classic Southern-style cornbread made with hot water and fried until golden. These crispy patties are perfect as a side dish.
Ingredients
- 177 ml vegetable oil
- 355 ml yellow cornmeal
- 118 ml self-rising flour
- 29.6 ml sugar
- 355 ml boiling water
Nutrition (per serving, estimated)
Estimated based off 5 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 29.1 mg
- Iron: 1.16 mg
- Magnesium: 31 mg
- Phosphorus: 102 mg
- Potassium: 75.4 mg
- Zinc: 0.47 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 177 ml vegetable oil
- 355 ml yellow cornmeal
- 118 ml self-rising flour
- 29.6 ml sugar
- 355 ml boiling water
Let's Cook
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Step 1.
Pour ¾ cup vegetable oil into a medium skillet (preferably cast iron) and heat over medium heat until shimmering.
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Step 2.
While the oil heats, combine 1½ cups yellow cornmeal, ½ cup self-rising flour, and 2 tablespoons sugar in a medium mixing bowl. Sift or whisk until well blended.
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Step 3.
Pour 1½ cups boiling water into the dry mixture a little at a time, whisking after each addition, until a soft dough forms. Let the dough cool slightly until manageable.
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Step 4.
Divide the dough into 8 equal portions and shape each into a patty about 3 inches in diameter and ½ inch thick.
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Step 5.
Working in batches to avoid overcrowding, carefully place the patties into the hot oil. Fry until golden brown, 1 to 2 minutes per side. Adjust heat if needed to maintain a steady sizzle.
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Step 6.
Transfer the fried cornbread patties to a plate lined with paper towels to drain excess oil. Let cool slightly before serving.