Hot Water Cornbread
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This Hot Water Cornbread makes a delicious and easy side dish with just a few ingredients! You’ll love how the cornbread cooks up crispy on the outside and soft on the inside.
Hot Water Cornbread In A Skillet
This recipe is so easy, you’ll make it over and over again! Just stir up boiling water, cornbread, salt, and sugar; then drop batter rounds into a shallow pan of oil. No need to deep fry… these cornbread biscuits come out perfectly cooked in just enough oil to cover the bottom of a nonstick pan.
Once you’ve mastered the basic recipe, feel free to add toppings or sauces. Try serving this cornbread with fresh, chopped herbs or shredded cheese sprinkled on top. The cheese will melt with the heat of the freshly made cornbread. Or serve this side dish with hot sauce, honey butter, or even a simple dressing drizzled on top. The flavor options are limitless!
Love easy side dishes? We’ve got some others that you’ll want to try, like Carrot Soufflé, Sautéed Portobello Mushrooms, or Sautéed Radishes. All are healthy recipes and delicious!
How To Make Hot Water Cornbread
Start by heating a cup and a half of water to boiling. The easiest way to do this is by microwaving it for 2 1/2 minutes.
Then coat the bottom of a nonstick skillet with vegetable oil. Heat to medium high.
Mix together water, sugar, salt, and cornmeal in a medium-sized mixing bowl.
Wait for the oil to start sizzling (about 3 minutes), then you are ready to cook the cornbread. The batter will be a bit thicker at this point.
Use a spoon to drop about 1/4 cup of batter into small pancake shapes in the skillet. This recipe will make about 6 pieces of cornbread.
Cook until bottom is golden brown (about 5 minutes), then flip the cornbread to the other side. Cook for another 4-5 minutes or until both sides are lightly browned.
Turn off the heat and carefully remove the cornbread from the frying pan. Place on a serving plate and allow to cool for 5 minutes before enjoying.
Cooking Tips
- No need to deep fry this Hot Water Cornbread. Just pour enough vegetable oil to cover the bottom of the pan (about 1 tsp)
- Keep an eye on cornbread while it’s cooking. Turn down the heat if the outside starts to burn before the inside is cooked
- Carefully flip the cornbread in the skillet, so as not to splash the cooking oil
What To Serve With Hot Water Cornbread
This traditional side goes with other BBQ dishes like Instant Pot Potato Salad Recipe, Instant Pot Great Northern Beans, and Popcorn Salad Recipe.
We also love to break up the cornbread and add it as a crunchy, tasty topping to dishes like Filipino Chicken Adobo (Classic & Crockpot Recipe Versions), Best Easy Slow Cooker Beef Chili Recipe, or Easy Lentil Spinach Soup.
More Easy Side Dishes To Try
Yellow Summer Squash In The Air Fryer
Frozen Okra In The Instant Pot
Steamed Spinach In The Instant Pot
Hot Water Cornbread
Recipe Video
Ingredients
- 1 tsp vegetable oil
- 1 cup cornmeal
- 1 tbsp sugar
- 1/2 tsp salt
- 1 1/4 cup water heated to boiling in microwave
Instructions
- Start by heating a cup and a half of water to boiling. The easiest way to do this is by microwaving it for 2 1/2 minutes.
- Then coat the bottom of a nonstick skillet with vegetable oil. Heat to medium high.
- Mix together water, sugar, salt, and cornmeal in a medium-sized mixing bowl.
- Wait for the oil to start sizzling (about 3 minutes), then you are ready to cook the cornbread. The batter will be a bit thicker at this point.
- Use a spoon to drop about 1/4 cup of batter into small pancake shapes in the skillet. This recipe will make about 6 pieces of cornbread.
- Cook until bottom is golden brown (about 5 minutes), then flip the cornbread to the other side. Cook for another 4-5 minutes or until both sides are lightly browned.
- Turn off the heat and carefully remove the cornbread from the frying pan.
- Place on a serving plate and allow to cool for 5 minutes before enjoying.
Notes
- No need to deep fry this Hot Water Cornbread. Just pour enough vegetable oil to cover the bottom of the pan (about 1 tsp)
- Keep an eye on cornbread while it's cooking. Turn down the heat if the outside starts to burn before the inside is cooked
- Carefully flip the cornbread in the skillet, so as not to splash the cooking oil
Nutrition
See Also:
The cornbread came out perfectly golden and the texture was just right. Highly recommend!