For a sweeter cornbread, increase the sugar to 3 tablespoons. If you don't have kosher salt, sea salt works well too. Ensure the oil temperature is consistent for even browning. Serve with honey, butter, or your favorite Southern sides.
Chef John's Hot Water Cornbread
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS16
Dive into a Southern classic with a delightful twist! This hot water cornbread boasts a crispy, golden crust that gives way to a tender, flavorful interior. A simple yet irresistible treat that brings comfort and joy with every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol4 mg
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Fiber2 g
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Protein3 g
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Saturated Fat7 g
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Sodium510 mg
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Sugar3 g
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Fat84 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder until thoroughly combined. (2 minutes)
02
StepCarefully pour in the boiling water and mix with a spoon until just combined. Add the butter and continue mixing until the butter is melted and evenly distributed. (3 minutes)
03
StepLine a baking sheet with parchment paper. Using a spoon or ice cream scoop, portion the dough into 8 equal mounds on the prepared sheet. Cover with plastic wrap and gently press down with your hands to form smooth patties, about 1-inch thick. (10 minutes)
04
StepFor optimal results, refrigerate the patties for at least 1 hour before frying. This allows the dough to firm up, resulting in a crispier texture. If you're short on time, you can proceed to frying immediately. (60 minutes)
05
StepHeat the vegetable oil in a deep fryer or a large, deep saucepan to 350 degrees F (175 degrees C). Alternatively, if using a skillet, heat the oil to a depth of 1/2-inch in a heavy skillet to the same temperature. (10 minutes)
06
StepCarefully place the cornbread patties into the preheated oil, ensuring not to overcrowd the fryer or skillet. Fry until golden brown and crispy, about 3 minutes per side. (6 minutes)
07
StepRemove the fried cornbread and place it on a wire rack to drain excess oil. Allow to cool for about 10 minutes before serving. Enjoy! (10 minutes)
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Elvis Bergstrom
Jul 1, 2025I added a pinch of cayenne pepper for a little kick. It was a great addition!
Freeman Hauck
Jun 1, 2025This recipe is fantastic! The cornbread came out perfectly crispy on the outside and soft on the inside.
Jonatan Emmerich
May 23, 2025Easy to follow instructions and a delicious result. My family loved it!
Gonzalo Kohler
May 18, 2025I chilled the dough for an hour as suggested, and it made a huge difference. Definitely worth the wait!