Hot Water Cornbread

Hot Water Cornbread

84 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Karin Christian
Recipe by  Karin Christian

“This is a very old-fashioned recipe. The cornbread is shaped into little cakes and fried, rather than baked. They are served with maple syrup over them.”

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Adjust Servings

Original recipe yields 12 cakes



  1. In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and shortening; stir until shortening melts.
  2. Pour oil or bacon fat to a depth of 1/2 inch in a large skillet and heat to 375 degrees F (190 degrees C).
  3. Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.

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Reviews (84)

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"A little bit of this and a little bit of that," has never helped when it came to Hot Water Cornbread, and is the only recipe my mom could give me. I tried this one (with a little modification) and it turned out great. The thing to remember is that the boiling water already cooks the cornmeal, so you don't have to fry it that long - just long enough for it to get LIGHT brown on each side. If you add sugar, you'll need to watch it extra carefully because the sugar will cause the cornbread to burn if the heat is real high. I'm not a pro and can prepare this without measuring!



This recipe was pretty good.Really easy and really quick. The only thing that was dissapointing is that the recipe says you can make 12 cakes. They would have to be really small cakes. I usually get about 5-6 but with the bigger size you'll have to fry them a little longer. I also altered the recipe a little by taking the salt out completely and doubling the sugar. This give the bread a sweeter taste. I found it to be too salty with the original for my own taste.



Quick and easy. These would go well with ham or fried fish or chicken as well as being a quick hot breakfast. The first batch I made, I forgot to add the shortening and they turned out just as good as the second batch with the shortening, so I'll be omitting the shortening from now on. They are a bit too salty, but cutting the salt in half makes them too bland for eating without syrup. Next time I'll try 3/4 teaspoon salt. I couldn't form little flatten balls, so I just dropped the batter by heaping spoonfuls onto a well-oiled skillet (I found that an eighth inch of oil worked as well as a half inch) They cook quickly and also burn quickly, so keep a close eye on the frying process.

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Amount Per Serving (12 total)

  • Calories
  • 48 cal
  • 2%
  • Fat
  • 1.4 g
  • 2%
  • Carbs
  • 8.2 g
  • 3%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 198 mg
  • 8%

Based on a 2,000 calorie diet



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Hot and Sweet Cornbread


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Pumpkin Cornbread