Instructions
1. Make the Dough
In a large mixing bowl, combine the cornmeal, salt, and sugar. Carefully pour in the boiling water, stirring as you go. The mixture should form a thick, scoopable dough—not too runny and not too dry. Let it rest for a minute or two while you heat your oil.
2. Heat the Oil
In a heavy skillet (cast iron works best), heat about ½ inch of oil over medium to medium-high heat. You’ll know it’s ready when a small bit of dough sizzles when dropped in.
3. Form and Fry
Using a regular dinner spoon, scoop two spoonfuls of the cornmeal mixture for each patty. Gently drop them into the hot oil and flatten slightly with the back of the spoon.
Fry for about 1 minute per side, or until each side is golden brown and crispy. Flip carefully using a spatula.
4. Drain and Serve
Remove the corn cakes from the oil and let them drain on a paper towel-lined plate. Serve hot and enjoy immediately!
Tips for Perfect Hot Water Cornbread
Don’t skip the boiling water—it’s what gives the cornmeal that unique texture and binds everything together without eggs or flour.
- Use a spoon, not your hands, to scoop and shape the dough—it’s hot!
- Pair it with collard greens, chili, barbecue, or pinto beans for a true Southern meal.
Final Thoughts
This simple skillet bread is crispy on the outside, soft in the middle, and full of rustic flavor. Whether you’re new to Southern cooking or grew up on cornbread and gravy, this quick and easy recipe belongs in your kitchen.
So go ahead—grab a skillet, mix up a batch, and bring a little soul food into your home tonight. 💛
