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Authentic Old-Fashioned Hot Water Cornbread (Fried in Cast Iron)

Close-up of four golden brown, round hot water cornbread patties stacked on a white plate.
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Make traditional Southern hot water cornbread patties that achieve a crispy, golden exterior and a moist, fluffy interior using simple pantry staples and a cast iron skillet.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup boiling water
  • Vegetable oil or bacon drippings, for frying

Instructions

  1. In a medium bowl, combine the cornmeal, salt, and baking powder. Mix these dry ingredients well.
  2. Carefully pour the boiling water into the dry mixture. Stir quickly until just combined. The batter will be thick and somewhat sticky. Do not overmix.
  3. Pour about 1/2 inch of oil or bacon drippings into a cast iron skillet. Heat the oil over medium-high heat until it shimmers, around 350°F (175°C).
  4. Scoop the batter by spoonfuls (about 2 tablespoons each) and gently drop them into the hot oil. Use the back of the spoon to flatten them slightly into round patties, about 1/2 inch thick. Work in batches to avoid crowding the skillet.
  5. Fry the cornbread patties for 3 to 5 minutes per side, until they are deep golden brown and crispy on the 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, often with butter or honey.

Notes

  • For the best texture, use medium or coarse ground cornmeal.
  • If you prefer a slightly sweeter flavor, you can add 1 teaspoon of sugar to the dry ingredients, though traditional versions often omit it.
  • Reheat leftovers in a toaster oven to restore the crispy exterior.

Nutrition

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