Authentic Crispy Hot Water Cornbread: The Quick Southern Skillet Classic
Make authentic Southern hot water cornbread on the stovetop. This quick cornbread recipe yields patties that are crispy on the outside and tender inside, perfect for any comfort meal.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 1 cup boiling water
- Vegetable oil or bacon drippings, for frying
Instructions
- In a medium bowl, combine the cornmeal and salt.
- Carefully pour the boiling water into the cornmeal mixture. Stir quickly with a fork until just combined into a thick batter. Do not overmix.
- Heat about 1/4 inch of oil or bacon drippings in a cast iron skillet over medium-high heat until the oil shimmers.
- Drop the batter by spoonfuls (about 2 tablespoons each) into the hot oil, flattening them slightly with the back of the spoon to form patties about 1/2 inch thick.
- Fry for 3 to 5 minutes per side, until the hot water cornbread is deep golden brown and crispy.
- Remove the patties from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve immediately with butter or honey.
Notes
- For extra flavor, substitute bacon drippings for the vegetable oil when frying.
- If you prefer a slightly sweeter version, add 1 teaspoon of sugar to the dry ingredients, though traditional versions are savory.
- To reheat and restore crispiness, place leftover patties in a toaster oven until hot.
Nutrition
- Serving Size: 1 patty
- Calories: 150
- Sugar: 0.5
- Sodium: 250
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 0