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Easy Hot Water Cornbread

Hot Water Cornbread Recipe

Crispy corn cakes suited for snacking and savory-soup-soaking, this Hot Water Cornbread will be welcome at your dining table any time!
Course Breakfast
Cuisine American
Keyword Hot water Cornbread
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 1302kcal
Author Kathleen


  • 2 Cups About Canola Oil or Crisco
  • 2 Cups Yellow Cornmeal
  • 1 1/2 Teaspoons Salt
  • 1 Teaspoons Sugar
  • 1/4 Cup Green Onions Thinly Sliced
  • 2 Teaspoons Fresh Thyme Leaves
  • 2 Cups Boiling Water


  • Add enough oil to large cast iron skillet, to reach halfway up the sides of the skillet. Heat oil over medium-high heat.
  • Meanwhile, in a mixing bowl, combine cornmeal, salt, sugar, green onions, thyme. Add boiling water and stir until smooth.
  • Spoon the batter into large tablespoonful's and gently flatten with wet hands. When the oil is hot (insert temperature range) fry in batches, turning once until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve


Calories: 1302kcal | Carbohydrates: 59g | Protein: 8g | Fat: 116g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 882mg | Potassium: 273mg | Fiber: 7g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 2.8mg | Calcium: 17mg | Iron: 2.6mg