Southern 3-Ingredient Hot Water Cornbread
Southern 3-Ingredient Hot Water Cornbread is a simple yet delicious treat that perfectly embodies the heart and soul of Southern cooking. Originating from the Southern United States, this cornbread is quick to make and has a warm, comforting flavor that makes it a favorite on dinner tables. With just three basic ingredients, it’s easy to whip up for any meal.
Why Make This Recipe
This recipe is perfect for anyone looking to enjoy a traditional Southern dish without a lot of fuss. It’s quick, easy, and requires minimal ingredients, making it a great choice for busy weeknights. Plus, the warm, crispy texture on the outside and soft inside make it an irresistible addition to any meal. It’s also budget-friendly and can be paired with many other dishes like beans, greens, or chili.
How to Make Southern 3-Ingredient Hot Water Cornbread
Ingredients:
- 2 cups fine or medium-grind yellow cornmeal
- 1 teaspoon kosher salt (or 3/4 teaspoon fine table salt)
- 1 1/2 to 1 3/4 cups boiling water
Directions:
- Set a heavy cast iron skillet on the stove over medium heat.
- In a medium mixing bowl, combine the cornmeal and salt.
- Slowly pour 1 1/2 cups of boiling water into the mixture while stirring until it forms a soft, thick batter.
- Let the batter rest for 3–5 minutes.
- Check the skillet for heat and shape the batter into patties.
- Lay them in the skillet and cook for 3–5 minutes on each side until golden brown.
- Transfer to a plate and serve hot.
How to Serve Southern 3-Ingredient Hot Water Cornbread
This cornbread is best served hot, straight from the skillet. You can enjoy it plain, or drizzle it with honey or butter for an extra flavor boost. It pairs wonderfully with fried chicken, collard greens, or your favorite soup.
How to Store Southern 3-Ingredient Hot Water Cornbread
If you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the cornbread. Just wrap individual patties in plastic wrap and place them in a sealed bag. They will last up to 3 months in the freezer. To reheat, warm them in a skillet or microwave until heated through.
Tips to Make Southern 3-Ingredient Hot Water Cornbread
- Make sure the water is boiling when you add it to the cornmeal mixture. This helps create the right texture.
- If the batter is too dry, add a little more boiling water until you reach the desired consistency.
- Use a good quality cast iron skillet for the best crust.
Variation
You can easily add ingredients to this basic recipe for extra flavor. Consider mixing in some finely chopped onions, jalapeños, or even cheese into the batter before cooking for a delicious twist.
FAQs
Can I use other types of cornmeal?
Yes, you can use different grinds of cornmeal, but fine or medium-grind is ideal for the best texture.
What should I do if my batter is too runny?
If your batter feels too runny, add a bit more cornmeal until it thickens to a soft batter consistency.
Can I make this cornbread ahead of time?
Yes, you can prepare the batter ahead of time and cook it just before serving. Just remember that the texture may be best when served fresh and hot.
Southern 3-Ingredient Hot Water Cornbread
Ingredients
Method
- Set a heavy cast iron skillet on the stove over medium heat.
- In a medium mixing bowl, combine the cornmeal and salt.
- Slowly pour 1 1/2 cups of boiling water into the mixture while stirring until it forms a soft, thick batter.
- Let the batter rest for 3–5 minutes.
- Check the skillet for heat and shape the batter into patties.
- Lay them in the skillet and cook for 3–5 minutes on each side until golden brown.
- Transfer to a plate and serve hot.
