Old Fashioned Hot Water Cornbread {Granny's Recipe}

2:33 PM

Hot Water Cornbread just like Grandma use to make is more about the feel of the batter than precise measurements. Enjoy with collard greens, purple hull peas, and the list goes on!

Making Old Fashioned Hot Water Cornbread is more about the feel of the batter than a precise measurement. The main thing is to get the right consistency with the water and cornmeal mixture.

Mother was a walking cookbook, and this was one of those recipes she had in her head. So many of her recipes I wished I had asked her to write down.

One day after we had finished a meal of Fried Okra, Peas, and Hot Water Cornbread, I did ask her to tell me how she made this Southern golden goodness.

She said, "you use plain cornmeal, and a little salt--no baking powder". Boil some water and add it to the cornmeal mixed with a little salt until it comes together enough to spoon it in a skillet of hot grease.

I like a mixture of bacon grease and oil.

There are so many ways you can serve this Southern golden goodness. My husband's favorite is with Fried Catfish.

You just take a small spoon and make them into little round hush puppies. My favorite is to make them into a patty shape by using a larger spoon dropping them into the hot grease and eating them with some peas--like I did with these Fresh Lady Cream Peas.

WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR HOT WATER CORNBREAD

Below under the next heading, I give a list of preferred ingredients, tips, and cooking instructions to the Hot Water Cornbread and similar recipe ideas you can have.

Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes

WHAT YOU WILL NEED TO MAKE HOT WATER CORNBREAD

Yellow cornmeal
Salt
Vegetable oil
bacon grease

HOW TO MAKE HOT WATER CORNBREAD

Heat enough oil in a large iron skillet or heavy bottom skillet on high heat. (Oil needs to come halfway up the side of the skillet.)

In a medium bowl (like to use a batter bowl with a handle), mix together cornmeal and salt. Stir in enough boiling hot water that the cornmeal mixture comes together enough to spoon (not too thick and not too thin, kinda like creamy mashed potatoes).

As soon as the oil in the skillet is hot, but not smoking, spoon hot cornmeal mixture in your hands that have been dipped in hot/warm water and then gently place in the hot oil. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels.

NOTE: The Hot Water Cornmeal will be really tender if you try not to handle the cornmeal mixture with your hand too much. Wet your hands with hot/warm water in between spooning it! Add a couple of tablespoons of sugar if you like it sweet. You can substitute a yellow self-rising cornmeal mix for the yellow cornmeal and omit the salt.