Hot Water Cornbread
Crispy-edged, tender Southern cornbread made with just a handful of pantry staples and boiling water. A rustic, nostalgic side that comes together in under 20 minutes.
- Total time
- 20 min
- Servings
- 8
- Calories
- 178
- Protein
- 2g
Ingredients
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- ¾ teaspoon kosher salt
- 3 tablespoons vegetable oil
- 1.5 cups boiling water
Instructions
- 1
Set a 10-inch cast iron skillet over medium-high heat. Add 2 tablespoons of vegetable oil to the pan and let it preheat for 2-3 minutes until it shimmers and moves freely across the surface — this hot oil is essential for creating the crispy, golden crust.
- 2
While the oil heats, combine 1 cup of yellow cornmeal, 0.5 cup of all-purpose flour, and 0.75 teaspoon of kosher salt in a medium mixing bowl. Whisk together until evenly blended — no lumps of cornmeal should remain.
- 3
Carefully pour 1.5 cups of boiling water into the dry mixture, stirring constantly with a wooden spoon or spatula. The batter will be thin and pourable — like thick pancake batter — and should steam slightly as you mix. Stir until just combined; a few small lumps are fine.
- 4
Add the remaining 1 tablespoon of vegetable oil to the hot skillet, tilting it to coat the bottom evenly. The oil should ripple and shimmer. Carefully pour the cornmeal batter into the center of the skillet — it will sizzle immediately. Do not stir; let it cook undisturbed.
- 5
Let the cornbread cook over medium-high heat for 8-10 minutes without moving it. Listen for a steady, gentle sizzle around the edges — you're building a crispy golden crust on the bottom. Resist the urge to peek or stir; this is what creates the signature texture.
- 6
After 8-10 minutes, the edges will pull away slightly from the pan sides and the top will look set but still slightly soft to the touch. Using a thin metal spatula or fish spatula, carefully slide under one edge to check the underside — it should be deep golden brown and slightly crispy. If it needs more color, cook for another 1-2 minutes.
- 7
Slide the entire cornbread onto a cutting board (it should release easily if the crust is crispy). Cut into 8 wedges like a pizza pie. Serve warm, within 5 minutes of cooking while the edges are still crispy and the interior is tender.
Tools you’ll need
- 10-inch cast iron skillet
- medium mixing bowl
- wooden spoon or silicone spatula
- thin metal spatula or fish spatula
- cutting board
- whisk
- kettle or pot for boiling water
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