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Authentic Southern Hot Water Cornbread with Crispy Edges

A stack of golden, crispy-edged squares of hot water cornbread piled high on a speckled plate.
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Make traditional Hot Water Cornbread on the stovetop using a cast iron skillet. This recipe delivers the classic Southern side dish with crispy edges and a moist interior.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup boiling water
  • 1/4 cup vegetable oil or lard, for frying

Instructions

  1. In a medium bowl, combine the cornmeal, salt, and baking powder.
  2. Carefully pour the boiling water into the dry ingredients. Stir quickly until just combined into a thick batter. Do not overmix.
  3. Heat the vegetable oil or lard in a cast iron skillet over medium-high heat until the oil is shimmering (about 1/4 inch deep).
  4. Drop the batter by spoonfuls into the hot oil, flattening each slightly with the back of the spoon to form small cakes, about 1/2 inch thick.
  5. Fry for 3 to 5 minutes per side, until the cornbread is deep golden brown and has crispy edges.
  6. Remove the hot water cornbread from the skillet and place it on a plate lined with paper towels to drain excess oil.
  7. Serve immediately while hot.

Notes

  • Use yellow cornmeal for the most authentic Southern flavor and color.
  • For extra crispiness, make sure your oil is hot enough before adding the batter.
  • This buttermilk free cornbread is a quick cornbread recipe perfect for any Southern comfort food classics meal.

Nutrition

Find it online: https://mdlatdmm.com/hot-water-cornbread-recipe-southern-fried/