18 Delicious Hot Water Cornbread Recipes Easy

Ready to dive into the cozy world of comfort food? Hot water cornbread, a simple yet soul-satisfying staple, is our star today. Perfect for those chilly evenings or when you’re craving something quick and delicious, these 18 recipes promise to bring warmth and joy to your table. Let’s explore these easy-to-make delights that’ll have everyone asking for seconds!

Classic Hot Water Cornbread

Elevating the humble cornbread to new heights, this Classic Hot Water Cornbread recipe is a testament to simplicity and flavor. Each golden, crispy-edged morsel is a nod to tradition, yet perfectly suited for today’s table.

Ingredients

• 1 cup fine cornmeal (I find the fine grind gives a smoother texture)
• 1/2 tsp salt (a pinch more if you’re like me and love a salty contrast)
• 1 cup boiling water (the key to that signature tender interior)
• 2 tbsp vegetable oil (for frying; I always reach for peanut oil for its high smoke point)

Instructions

1. In a medium bowl, whisk together the cornmeal and salt until well combined.
2. Carefully pour the boiling water into the cornmeal mixture, stirring constantly to prevent lumps. The dough should come together quickly.
3. Let the dough rest for 5 minutes; this allows the cornmeal to fully absorb the water, making it easier to handle.
4. Heat the vegetable oil in a skillet over medium-high heat until shimmering but not smoking, about 350°F.
5. With wet hands, form the dough into small, flat patties, about 2 inches in diameter and 1/2 inch thick.
6. Fry the patties in the hot oil for 2-3 minutes per side, or until deeply golden and crispy. Resist the urge to flip too early; a good crust ensures they won’t stick.
7. Transfer the cooked cornbread to a paper towel-lined plate to drain any excess oil.

What sets this cornbread apart is its delightful contrast of textures—crispy on the outside, yet soft and slightly chewy within. Serve it warm, drizzled with honey for a sweet touch, or alongside a bowl of spicy chili for a hearty meal.

Spicy Jalapeno Hot Water Cornbread

Lusciously golden with a hint of heat, this Spicy Jalapeno Hot Water Cornbread is a delightful twist on a Southern classic, perfect for those who cherish a little spice in their life.

Ingredients

• 1 cup cornmeal – the heart of the recipe, choose a finely ground variety for a smoother texture.
• 1 cup boiling water – the key to achieving that signature moist interior.
• 1 large jalapeno, finely diced – seeds removed for less heat, but feel free to keep them if you’re after that fiery kick.
• 1 tbsp sugar – just a touch to balance the heat.
• 1/2 tsp salt – enhances all the flavors beautifully.
• 2 tbsp unsalted butter, melted – my go-to for that rich, golden crust.

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch cast-iron skillet with a bit of the melted butter, ensuring every bite has that irresistible buttery edge.
2. In a large bowl, combine the cornmeal, sugar, and salt. Pour in the boiling water and stir until the mixture is smooth and thick, about 1 minute. Tip: The mixture will be very hot, so use a sturdy spoon to mix.
3. Fold in the diced jalapeno and the remaining melted butter until evenly distributed. Tip: For an extra layer of flavor, let the batter sit for 5 minutes before baking to allow the cornmeal to fully absorb the liquids.
4. Transfer the batter to the prepared skillet, smoothing the top with the back of a spoon. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Keep an eye on it after 20 minutes to prevent over-browning.

Kick back and savor the contrast of the crispy, buttery crust against the soft, moist interior, with the jalapeno offering a spicy surprise in every bite. Serve warm, perhaps with a drizzle of honey for those who prefer a sweet and spicy combo.

Sweet Honey Hot Water Cornbread

Fluffy, golden, and with a hint of sweetness, this Sweet Honey Hot Water Cornbread is a delightful twist on a classic Southern staple. Perfect for those who cherish the comforting crumb of traditional cornbread but crave a subtle, honeyed depth.

Ingredients

• 1 cup yellow cornmeal (stone-ground for that authentic texture)
• 1 tbsp granulated sugar (just a whisper to complement the honey)
• 1 tsp baking powder (the silent lift in every bite)
• 1/2 tsp salt (I swear by sea salt for its clean, sharp finish)
• 1 cup boiling water (the key to that signature hot water cornbread tenderness)
• 2 tbsp honey (local if you can, for that floral nuance)
• 2 tbsp unsalted butter, melted (because everything’s better with butter)
• 1/4 cup vegetable oil (for frying, ensuring a crispy exterior)

Instructions

1. In a medium bowl, whisk together the cornmeal, sugar, baking powder, and salt until well combined.
2. Carefully pour in the boiling water, stirring continuously to avoid lumps. The mixture will thicken quickly, so work fast.
3. Stir in the honey and melted butter until the batter is smooth and glossy. Let it rest for 5 minutes; this allows the cornmeal to fully hydrate.
4. Heat the vegetable oil in a skillet over medium heat (350°F is ideal) until shimmering. Drop tablespoon-sized portions of batter into the hot oil, flattening slightly with the back of a spoon.
5. Fry each cornbread for 2-3 minutes per side or until deeply golden and crisp. Drain on paper towels to remove excess oil.
6. Serve warm, drizzled with extra honey if desired. The contrast between the crispy edges and soft, steamy center is pure magic.

Out of the skillet, these little golden discs boast a crispy shell giving way to a moist, tender interior, with the honey’s sweetness playing beautifully against the cornmeal’s earthy tones. Try pairing them with a spicy chili or simply enjoy as is, with a dab of butter melting into the nooks and crannies.

Cheesy Hot Water Cornbread

Nothing quite compares to the comforting embrace of Cheesy Hot Water Cornbread, a dish that marries the simplicity of traditional cornbread with the indulgent richness of melted cheese. This recipe promises a golden, crispy exterior giving way to a moist, fluffy interior, making it a perfect side or a standalone treat.

Ingredients

• 1 cup cornmeal (I find stone-ground adds a delightful texture)
• 1/2 teaspoon salt (a pinch more if you’re like me and love a savory edge)
• 1 cup boiling water (the key to that signature tenderness)
• 1 cup shredded sharp cheddar cheese (for that irresistible gooeyness)
• 2 tablespoons unsalted butter (melted, because it enriches every bite)
• 1 large egg (room temperature, as it blends more smoothly)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch cast iron skillet or baking dish.
2. In a large bowl, whisk together the cornmeal and salt. Pour in the boiling water and stir until the mixture is smooth and thick.
3. Let the mixture cool slightly, about 5 minutes, to avoid cooking the egg prematurely. Tip: This resting period allows the cornmeal to fully absorb the water.
4. Stir in the shredded cheddar cheese, melted butter, and egg until well combined. Tip: For extra flavor, try adding a dash of smoked paprika or finely chopped jalapeños.
5. Transfer the batter to the prepared skillet or dish, smoothing the top with a spatula.
6. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: For a crispier top, broil for the last 2 minutes, watching closely to prevent burning.

Delightfully crisp on the outside yet tender within, this Cheesy Hot Water Cornbread is a testament to the magic of simple ingredients. Serve it warm with a drizzle of honey for a sweet contrast or alongside a bowl of chili for a hearty meal.

Garlic Herb Hot Water Cornbread

Perfectly golden and irresistibly aromatic, this Garlic Herb Hot Water Cornbread is a delightful twist on a classic Southern staple, blending the comforting warmth of cornbread with the bold flavors of garlic and fresh herbs.

Ingredients

• 1 cup yellow cornmeal (I find that stone-ground adds a wonderful texture)
• 1 teaspoon salt (sea salt is my preference for its clean taste)
• 1 tablespoon sugar (just a hint to balance the flavors)
• 1 cup boiling water (the key to that signature hot water cornbread texture)
• 2 cloves garlic, minced (freshly minced for the best aroma)
• 2 tablespoons fresh herbs, chopped (a mix of parsley and chives works beautifully)
• 2 tablespoons unsalted butter (for frying, and yes, it has to be unsalted)

Instructions

1. In a medium bowl, whisk together the cornmeal, salt, and sugar until well combined.
2. Carefully pour the boiling water into the dry ingredients, stirring continuously to form a thick batter. Tip: The batter should pull away from the sides of the bowl when stirred.
3. Fold in the minced garlic and chopped herbs until evenly distributed throughout the batter.
4. Heat the butter in a skillet over medium heat until melted and slightly bubbly. Tip: Ensure the skillet is well-heated to achieve a crispy exterior.
5. Drop the batter by 1/4 cupfuls into the skillet, flattening slightly with the back of a spoon. Cook for 3-4 minutes on each side, or until deeply golden brown. Tip: Resist the urge to flip too early; patience ensures a perfect crust.
6. Transfer the cooked cornbread to a wire rack to cool slightly before serving.

Rich in flavor with a crispy exterior and a tender, moist interior, this cornbread pairs wonderfully with a drizzle of honey or a smear of soft butter for an extra layer of indulgence.

Bacon Cheddar Hot Water Cornbread

Lusciously golden and irresistibly crisp, this Bacon Cheddar Hot Water Cornbread marries the smoky depth of bacon with the sharp tang of cheddar in a comforting, Southern-inspired delight. Perfect for those who cherish a rustic yet sophisticated twist on classic cornbread.

Ingredients

• 1 cup stone-ground cornmeal (for that authentic, gritty texture we love)
• 1/2 teaspoon salt (I find sea salt enhances the flavors beautifully)
• 1 cup boiling water (the key to achieving that perfect, moist interior)
• 4 slices thick-cut bacon, cooked and crumbled (reserve the fat for an extra flavor boost)
• 1/2 cup sharp cheddar cheese, grated (I recommend extra sharp for a more pronounced taste)
• 1/4 cup reserved bacon fat or unsalted butter (for frying; bacon fat adds a smoky richness)

Instructions

1. In a large mixing bowl, combine the cornmeal and salt, whisking to ensure they’re well integrated.
2. Carefully pour the boiling water into the cornmeal mixture, stirring continuously until a thick, smooth batter forms. Let it rest for 5 minutes to allow the cornmeal to fully absorb the water.
3. Gently fold in the crumbled bacon and grated cheddar cheese, ensuring they’re evenly distributed throughout the batter.
4. Heat the reserved bacon fat or butter in a cast-iron skillet over medium heat until shimmering but not smoking, about 2 minutes.
5. Drop the batter by 1/4 cupfuls into the hot skillet, flattening slightly with the back of a spoon. Cook for 3-4 minutes on each side, or until deeply golden and crisp around the edges.
6. Transfer the cooked cornbread to a wire rack to cool slightly, serving warm for the best texture and flavor.

Outstanding in its simplicity, this cornbread boasts a crispy exterior giving way to a tender, flavorful center. Serve it alongside a bowl of chili or topped with a dollop of honey butter for a sweet and savory contrast that’s utterly divine.

Maple Syrup Hot Water Cornbread

This Maple Syrup Hot Water Cornbread is a delightful twist on the classic Southern staple, offering a sweet and savory balance that’s perfect for any meal. The addition of maple syrup not only enriches the flavor but also gives the cornbread a moist, tender crumb that’s irresistibly comforting.

Ingredients

• 1 cup yellow cornmeal (stone-ground for the best texture)
• 1 cup all-purpose flour (I always sift mine to avoid lumps)
• 1/4 cup pure maple syrup (the darker, the richer the flavor)
• 1 tbsp baking powder (aluminum-free to keep the taste clean)
• 1/2 tsp salt (I prefer sea salt for its subtle brininess)
• 1 cup boiling water (this is key for the hot water method)
• 1/4 cup unsalted butter, melted (I like to brown mine for a nutty depth)
• 1 large egg, room temperature (it blends more smoothly)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch cast iron skillet or baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. Make a well in the center of the dry ingredients and pour in the boiling water. Stir quickly to form a thick paste. Tip: The hot water helps to soften the cornmeal, ensuring a smoother batter.
4. Add the maple syrup, melted butter, and egg to the paste, stirring until the batter is smooth and free of lumps.
5. Pour the batter into the prepared skillet or pan, smoothing the top with a spatula. Tip: For an extra crispy edge, let the batter sit for 5 minutes before baking.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: Keep an eye on it after 20 minutes to prevent over-browning.
7. Allow the cornbread to cool in the pan for 10 minutes before slicing. This rest period helps it set perfectly.

Delightfully moist with a subtle sweetness, this cornbread pairs wonderfully with a pat of butter and a drizzle of extra maple syrup. For a savory contrast, serve it alongside a bowl of spicy chili or a hearty stew.

Onion and Pepper Hot Water Cornbread

Whisking together the humble yet vibrant flavors of the South, this Onion and Pepper Hot Water Cornbread is a testament to the beauty of simplicity. With its golden crust and tender interior, it’s a dish that speaks volumes through its textures and aromas.

Ingredients

• 1 cup cornmeal (I love the coarse grind for that authentic texture)
• 1/2 teaspoon salt (a pinch more if you’re like me and love a savory edge)
• 1 cup boiling water (the key to that signature hot water cornbread consistency)
• 1/4 cup finely diced onion (yellow onions are my go-to for their sweetness)
• 1/4 cup finely diced bell pepper (a mix of colors adds not just flavor but a pop of color)
• 2 tablespoons vegetable oil (for frying, though bacon grease adds an unbeatable depth)

Instructions

1. In a medium bowl, combine the cornmeal and salt, stirring to blend evenly.
2. Carefully pour the boiling water into the cornmeal mixture, stirring continuously until a thick batter forms. Tip: The batter should pull away from the sides of the bowl; if it’s too thin, let it sit for a minute to thicken.
3. Fold in the diced onion and bell pepper until evenly distributed throughout the batter.
4. Heat the vegetable oil in a skillet over medium heat until shimmering, about 350°F. Tip: A drop of batter should sizzle upon contact when the oil is ready.
5. Drop the batter by tablespoonfuls into the hot oil, flattening slightly with the back of the spoon. Cook for 2-3 minutes per side, or until deeply golden and crisp. Tip: Resist the urge to flip too soon; letting each side develop a crust ensures the perfect texture.
6. Transfer the cooked cornbread to a paper towel-lined plate to drain any excess oil.

Yielded from the skillet, each piece boasts a crispy exterior that gives way to a moist, flavorful center. Serve these golden gems alongside a bowl of chili or slathered with honey butter for a sweet contrast to their savory notes.

Buttermilk Hot Water Cornbread

Just when you thought cornbread couldn’t get any more comforting, along comes this buttermilk hot water cornbread—a golden, crispy-edged delight that’s as versatile as it is delicious. Perfect for those who cherish the simplicity of traditional recipes with a tender, moist crumb that speaks of home.

Ingredients

• 1 cup cornmeal (I love the slight grit of stone-ground for authenticity)
• 1/2 teaspoon salt (a pinch more if you’re like me and love a savory edge)
• 1 cup boiling water (the key to that signature texture)
• 1/4 cup buttermilk (room temperature blends more smoothly)
• 1 tablespoon unsalted butter, melted (for that rich, golden finish)
• 1/2 teaspoon baking soda (the silent hero for lift)
• 1 tablespoon vegetable oil (my go-to for a flawless skillet fry)

Instructions

1. In a large bowl, whisk together the cornmeal and salt to ensure an even distribution.
2. Carefully pour in the boiling water, stirring constantly to prevent lumps—this step is crucial for a smooth batter.
3. Let the mixture sit for 10 minutes; this allows the cornmeal to fully absorb the water, creating a pliable dough.
4. Stir in the buttermilk, melted butter, and baking soda until just combined; overmixing can lead to dense cornbread.
5. Heat the vegetable oil in a cast-iron skillet over medium heat until shimmering—about 2 minutes—for the perfect sear.
6. Drop the batter by 1/4 cupfuls into the skillet, flattening slightly with the back of a spoon for even cooking.
7. Fry for 3-4 minutes per side, or until deeply golden and crisp; patience here rewards you with a crunchy exterior.
8. Transfer to a wire rack to cool slightly; this keeps the bottom from steaming and losing its crunch.

This cornbread boasts a delightful contrast between its crispy crust and soft, steaming interior, with a tangy buttermilk undertone. Try serving it alongside a bowl of chili or slathered with honey butter for a sweet and savory treat that’s utterly irresistible.

Corn and Cheese Hot Water Cornbread

Few dishes capture the comforting essence of Southern cuisine quite like this golden, crispy-edged delight, marrying the sweetness of corn with the creamy richness of cheese in every bite.

Ingredients

• 1 cup fine cornmeal (I find the fine grind gives a smoother texture)
• 1/2 cup shredded sharp cheddar cheese (for that perfect melt and tang)
• 1 cup boiling water (the key to its unique texture)
• 1/4 cup whole milk (room temperature blends better)
• 1 large egg (lightly beaten, for binding)
• 1 tbsp unsalted butter (melted, plus extra for frying)
• 1/2 tsp salt (to enhance all the flavors)

Instructions

1. In a large bowl, combine the cornmeal and salt, whisking to ensure no lumps remain.
2. Carefully pour the boiling water into the cornmeal mixture, stirring constantly until the mixture thickens slightly, about 2 minutes.
3. Allow the mixture to cool for 5 minutes, then stir in the milk, egg, and melted butter until fully incorporated.
4. Fold in the shredded cheddar cheese, ensuring it’s evenly distributed throughout the batter.
5. Heat a skillet over medium heat and add a small pat of butter, letting it melt and coat the bottom.
6. Drop tablespoon-sized portions of the batter into the skillet, flattening slightly with the back of the spoon.
7. Cook each cornbread for 3-4 minutes on each side, or until golden brown and crispy edges form.
8. Transfer to a wire rack to cool slightly, serving warm for the best texture and flavor.

Velvety inside with a satisfying crunch outside, this cornbread pairs wonderfully with a drizzle of honey or a side of spicy chili for a contrast of flavors.

Chili Hot Water Cornbread

Unveiling a dish that marries the comforting warmth of chili with the rustic charm of cornbread, this Chili Hot Water Cornbread is a delightful twist on traditional Southern fare. Perfect for those brisk evenings when only something hearty will do, it’s a recipe that promises to surprise and satisfy in equal measure.

Ingredients

• 1 cup cornmeal (I swear by the stone-ground variety for its texture and depth of flavor)
• 1 cup boiling water (the key to achieving that signature moist crumb)
• 1/2 teaspoon salt (a pinch more if you’re like me and love a savory edge)
• 1 tablespoon sugar (just enough to balance the heat)
• 1/2 cup canned chili (opt for a spicy version to elevate the dish)
• 2 tablespoons unsalted butter, melted (because everything’s better with butter)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch cast iron skillet. Tip: A well-seasoned skillet ensures a beautifully crisp crust.
2. In a large bowl, whisk together the cornmeal, salt, and sugar. Pour in the boiling water and stir until the mixture is just combined. Tip: Let it sit for a minute to allow the cornmeal to absorb the water fully.
3. Fold in the canned chili gently, ensuring it’s evenly distributed without overmixing. Tip: Overmixing can lead to dense cornbread, so a light hand is crucial.
4. Pour the batter into the prepared skillet and drizzle the melted butter over the top. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.

The result is a cornbread with a tender interior, punctuated by the bold flavors of chili, and a crust that’s irresistibly crisp. Serve it alongside a dollop of sour cream or a drizzle of honey for a contrast that delights the palate.

Rosemary Olive Oil Hot Water Cornbread

This Rosemary Olive Oil Hot Water Cornbread is a rustic, aromatic twist on a Southern classic, blending the earthy fragrance of rosemary with the rich, fruity notes of extra virgin olive oil for a bread that’s as flavorful as it is comforting.

Ingredients

• 1 cup fine cornmeal (I find that fine cornmeal gives a smoother texture, but coarse works for a more rustic feel)
• 1 teaspoon salt (sea salt is my preference for its clean, sharp taste)
• 1 tablespoon fresh rosemary, finely chopped (fresh is key here for that vibrant, piney aroma)
• 1 cup boiling water (just off the boil ensures the cornmeal absorbs it perfectly)
• 2 tablespoons extra virgin olive oil (my go-to for its depth of flavor), plus more for the skillet

Instructions

1. In a medium bowl, whisk together the cornmeal, salt, and rosemary until well combined.
2. Carefully pour the boiling water into the dry ingredients, stirring continuously with a wooden spoon until the mixture is smooth and thickens slightly, about 1 minute.
3. Heat a 10-inch cast-iron skillet over medium heat and add enough olive oil to lightly coat the bottom, about 1 tablespoon. Tip: The skillet should be hot but not smoking to ensure a golden crust without burning.
4. Once the oil is shimmering, pour the cornmeal batter into the skillet, spreading it evenly with the back of the spoon. Tip: For an even cook, resist the urge to stir once the batter is in the skillet.
5. Cook the cornbread for about 5 minutes, or until the edges are golden and pull away from the skillet. Tip: A quick peek underneath with a spatula should reveal a crisp, golden-brown crust.
6. Carefully flip the cornbread and cook for another 5 minutes on the other side, until equally golden and crisp.
7. Transfer the cornbread to a wire rack to cool slightly before serving. This brief rest allows the interior to set perfectly.

Perfectly crisp on the outside with a tender, moist interior, this cornbread is a delightful contrast of textures. The rosemary and olive oil elevate it beyond the ordinary, making it a splendid accompaniment to soups or a standout on its own, drizzled with a bit more olive oil and a sprinkle of flaky salt.

Pumpkin Spice Hot Water Cornbread

Just as the leaves begin to turn and the air carries a crisp whisper of autumn, our kitchens beckon for the warmth and spice of seasonal flavors. This Pumpkin Spice Hot Water Cornbread marries the rustic charm of traditional cornbread with the aromatic allure of pumpkin spice, creating a dish that’s as comforting as it is sophisticated.

Ingredients

• 1 cup fine cornmeal (I find that fine cornmeal gives a smoother texture, but coarse works for a heartier bite)
• 1/4 cup all-purpose flour (a little goes a long way in binding the mixture)
• 1 tbsp granulated sugar (just a hint to balance the spices)
• 1 tsp baking powder (the secret to a light, airy texture)
• 1/2 tsp salt (I prefer sea salt for its clean, sharp taste)
• 1 tsp pumpkin pie spice (homemade or store-bought, this is where the magic happens)
• 1 cup boiling water (hot water is key for that perfect, moist crumb)
• 2 tbsp unsalted butter, melted (I always opt for unsalted to control the seasoning)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch cast iron skillet or baking dish with butter.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and pumpkin pie spice until well combined.
3. Carefully pour the boiling water into the dry ingredients, stirring continuously to prevent lumps. The mixture will thicken quickly.
4. Add the melted butter to the batter, stirring until just incorporated. For an extra tender cornbread, avoid overmixing.
5. Pour the batter into the prepared skillet or baking dish, smoothing the top with a spatula for an even bake.
6. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. The top should have a slight spring when touched.
7. Allow the cornbread to cool in the skillet for 5 minutes before slicing. This rest period helps the crumb set.

Best served warm, this Pumpkin Spice Hot Water Cornbread boasts a moist, tender interior with a subtly crisp crust. The pumpkin spice whispers through each bite, making it a perfect pairing with a dollop of whipped honey butter or a drizzle of maple syrup for those who favor a sweeter note.

Blueberry Hot Water Cornbread

This summer, transform the humble cornbread into a delightful treat with the addition of juicy blueberries, creating a dish that’s as nourishing as it is comforting. The Blueberry Hot Water Cornbread is a testament to the beauty of simplicity, where each bite offers a burst of sweetness against the backdrop of golden, crispy edges.

Ingredients

• 1 cup fine cornmeal (I find that stone-ground adds a rustic texture)
• 1/2 tsp salt (sea salt enhances the flavors beautifully)
• 1 tbsp sugar (for a subtle sweetness that complements the blueberries)
• 1 cup boiling water (the key to achieving that perfect, moist interior)
• 1/2 cup fresh blueberries (tossed in a bit of flour to prevent sinking)
• 2 tbsp unsalted butter (melted, for brushing the skillet)

Instructions

1. Preheat your cast-iron skillet over medium heat until it’s evenly hot, about 5 minutes. This ensures a crispy crust.
2. In a mixing bowl, whisk together the cornmeal, salt, and sugar. Tip: Sifting the cornmeal can prevent lumps for a smoother batter.
3. Gradually pour in the boiling water, stirring constantly until the mixture thickens into a paste-like consistency. Tip: The batter should pull away from the sides of the bowl when ready.
4. Gently fold in the blueberries, being careful not to crush them, to distribute evenly throughout the batter.
5. Brush the preheated skillet with melted butter, then drop the batter by 1/4 cupfuls into the skillet. Tip: Leave space between each for spreading.
6. Cook for 3-4 minutes on each side, or until golden brown and crispy edges form. Adjust heat if necessary to prevent burning.

Knead not, this cornbread emerges with a delightful contrast of textures—crispy on the outside, tender within, with pockets of molten blueberries. Serve it warm, drizzled with honey or alongside a scoop of vanilla ice cream for an indulgent twist.

Savory Sage Hot Water Cornbread

Elevating the humble cornbread to new heights, this Savory Sage Hot Water Cornbread combines the rustic charm of traditional Southern cooking with the aromatic allure of fresh sage. Perfect for those who appreciate the finer details in comfort food, this recipe promises a delightful crunch on the outside with a tender, moist interior.

Ingredients

• 1 cup cornmeal (I find stone-ground gives the best texture)
• 1/2 tsp salt (a pinch more if you like it savory)
• 1 tbsp sugar (just a hint to balance the flavors)
• 1 cup boiling water (the key to that signature hot water cornbread texture)
• 2 tbsp fresh sage, finely chopped (nothing beats the fragrance of fresh herbs)
• 2 tbsp unsalted butter (for frying, because butter makes everything better)

Instructions

1. In a medium bowl, whisk together the cornmeal, salt, and sugar to ensure even distribution.
2. Carefully pour the boiling water into the dry ingredients, stirring continuously to form a thick, smooth batter. Tip: The batter should pull away from the sides of the bowl when stirred.
3. Fold in the chopped sage gently, ensuring it’s evenly distributed without overmixing.
4. Heat a skillet over medium heat and melt the butter until it’s just beginning to foam. Tip: Keep an eye on the butter to prevent burning.
5. Drop the batter by tablespoonfuls into the skillet, flattening slightly with the back of the spoon. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure each piece cooks evenly.
6. Transfer the cooked cornbread to a wire rack to cool slightly before serving.

Perfectly crisp on the outside with a soft, sage-infused center, this cornbread is a versatile companion to soups and stews or simply enjoyed on its own with a drizzle of honey for a sweet contrast.

Cinnamon Sugar Hot Water Cornbread

Just when you thought cornbread couldn’t get any more comforting, this Cinnamon Sugar Hot Water Cornbread comes along to prove otherwise. It’s a delightful twist on the classic, offering a warm, spiced sweetness that’s perfect for any time of day.

Ingredients

• 1 cup cornmeal (I love the coarse grind for extra texture)
• 1 tbsp sugar (a hint of sweetness to balance the spices)
• 1 tsp cinnamon (the star of the show, don’t skimp!)
• 1/2 tsp salt (I prefer fine sea salt for its clean taste)
• 1 cup boiling water (the key to its unique texture)
• 2 tbsp unsalted butter, melted (for that rich, golden finish)

Instructions

1. In a medium bowl, whisk together the cornmeal, sugar, cinnamon, and salt until well combined.
2. Carefully pour the boiling water into the dry ingredients, stirring continuously to prevent lumps. The mixture will thicken immediately.
3. Let the batter rest for 5 minutes to allow the cornmeal to fully absorb the water, resulting in a smoother texture.
4. Heat a skillet over medium heat and brush with half of the melted butter, ensuring the surface is evenly coated.
5. Drop spoonfuls of the batter onto the skillet, forming small rounds. Cook for 3-4 minutes on each side, or until golden brown and crisp around the edges.
6. Brush the cooked cornbread with the remaining melted butter for an extra glossy finish and a boost of flavor.

Perfectly crisp on the outside yet tender within, this cornbread is a symphony of textures. The cinnamon sugar not only adds a warm spice but also creates a slightly caramelized crust that’s utterly irresistible. Serve it alongside a dollop of whipped cream or a drizzle of honey for an extra special treat.

Green Chile Hot Water Cornbread

Whisking together tradition and innovation, this Green Chile Hot Water Cornbread is a delightful twist on a Southern classic, offering a spicy kick that elevates the humble cornbread to new heights.

Ingredients

• 1 cup cornmeal (I love the coarse texture for that authentic bite)
• 1/2 tsp salt (sea salt is my preference for its clean taste)
• 1 cup boiling water (the key to the ‘hot water’ in the title)
• 1/4 cup diced green chiles (canned works, but fresh roasted adds a smoky depth)
• 1 tbsp vegetable oil (for frying, though bacon grease adds a Southern charm)

Instructions

1. In a medium bowl, combine the cornmeal and salt, whisking to ensure no lumps remain.
2. Carefully pour the boiling water into the cornmeal mixture, stirring constantly until a thick batter forms. Tip: The batter should pull away from the sides of the bowl; if too thin, let it sit for a minute to thicken.
3. Fold in the diced green chiles until evenly distributed throughout the batter.
4. Heat the vegetable oil in a cast-iron skillet over medium heat until shimmering, about 350°F. Tip: A drop of batter should sizzle upon contact when the oil is ready.
5. Drop the batter by 1/4 cupfuls into the hot oil, flattening slightly with the back of a spoon. Cook for 3-4 minutes per side, until golden brown and crispy edges form. Tip: Resist the urge to flip too early; patience ensures a perfect crust.
6. Transfer the cooked cornbread to a paper towel-lined plate to drain any excess oil.

Yielded from this simple process is a cornbread with a crispy exterior giving way to a moist, slightly spongy interior, punctuated by the vibrant heat of green chiles. Serve it alongside a bowl of chili or slathered with honey butter for a sweet and spicy contrast.

Apple Cinnamon Hot Water Cornbread

This timeless classic, Apple Cinnamon Hot Water Cornbread, marries the rustic charm of traditional cornbread with the sweet, aromatic flavors of apple and cinnamon, creating a comforting dish that’s perfect for any season.

Ingredients

• 1 cup cornmeal (I love the coarse grind for extra texture)
• 1 tbsp sugar (just a hint to balance the flavors)
• 1 tsp cinnamon (the star of the show, don’t skimp!)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1 cup boiling water (the key to that signature moist texture)
• 1/2 cup grated apple (I recommend Granny Smith for a tart contrast)
• 2 tbsp unsalted butter, melted (for that rich, golden crust)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch cast iron skillet with a bit of the melted butter.
2. In a large bowl, whisk together the cornmeal, sugar, cinnamon, and salt until well combined.
3. Carefully pour the boiling water into the dry ingredients, stirring continuously to prevent lumps. Tip: The mixture will thicken quickly, so work fast.
4. Fold in the grated apple until evenly distributed throughout the batter.
5. Pour the batter into the prepared skillet and smooth the top with a spatula. Drizzle the remaining melted butter over the top for a crispy crust.
6. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Keep an eye on it after 20 minutes to avoid overbaking.
7. Let the cornbread cool in the skillet for 5 minutes before slicing. Tip: This resting period helps the cornbread set perfectly.

Combining the moist, tender crumb with the crisp edges, this cornbread offers a delightful contrast in textures. The warmth of cinnamon and the freshness of apple make each bite a cozy embrace. Serve it warm with a dollop of whipped cream or a drizzle of honey for an extra special touch.

Conclusion

These 18 delicious hot water cornbread recipes offer a treasure trove of easy, comforting options perfect for any meal. Whether you’re a seasoned cook or just starting out, there’s something here to delight your taste buds. We’d love to hear which recipe becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos