Brenda Gantt’s Hot Water Cornbread
- Prep 10 min
- Cook 20 min
- Total 30 min
- Yield 12 cakes
- Level Easy
About Hot Water Cornbread
Hot water cornbread is one of the oldest forms of cornbread in the South, closely related to hoecakes and cornpone. Instead of mixing cornmeal with milk or buttermilk like a baked skillet cornbread, this version uses boiling water, which partially cooks the cornmeal and lets the batter hold together in the fryer without eggs or flour. Brenda Gantt, the Andalusia, Alabama cook known for her unhurried, from-scratch style of Southern cooking, makes a version of this old-fashioned bread that leans on just a handful of pantry staples.
It’s a close cousin to other cornmeal dishes, like a bowl of creamy grits or a loaf of egg bread, both built on the same foundation of stone-ground corn that shows up throughout Southern cooking.
Because it fries up quickly in a single skillet, hot water cornbread has long been a weeknight staple served alongside a pot of beans or a mess of greens. It doesn’t rise or need an oven, which made it practical on farms and in kitchens without reliable ovens, and that simplicity is exactly why it’s stuck around for generations.
Watch How It’s Made
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Brenda Gantt’s Hot Water Cornbread Recipe
Ingredients
Batter
For Frying
Kitchen Tools Needed
- Large mixing bowl
- Cast-iron skillet
- Wooden spoon
- Measuring cups & spoons
- Slotted spatula & paper towels
Instructions
- Mix the dry ingredients. In a large mixing bowl, combine the cornmeal, salt, sugar, and baking powder. Stir until well blended.
- Add the milk and fat. Add the milk and bacon grease. Stir just until the mixture is moistened but still a little lumpy.
- Stir in the boiling water. With a wooden spoon, gradually add the boiling water, stirring constantly, until the batter is the consistency of thick, boiled grits.
- Heat the oil. In a large cast-iron skillet, heat about ½ inch of vegetable oil over medium-high heat until very hot but not smoking.
- Fry the cakes. Drop the batter into the hot oil in batches, about ¼ cup at a time, flattening each slightly with the back of a spoon. Don’t crowd the skillet.
- Brown both sides. Fry until golden brown, about 3 minutes per side, turning once. Drain on paper towels.
- Serve. Serve hot, on their own or alongside beans, greens, or fried chicken.
The batter should be thick enough to hold its shape when dropped into the oil. If it spreads too thin, stir in a little extra cornmeal.
Nutrition Facts
| Calories | 220 |
|---|---|
| Protein | 3 g |
| Carbohydrates | 24 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sodium | 330 mg |
| Sugar | 1 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Hot Water Cornbread
Whole-Grain Cornmeal
Cornmeal is a whole grain that provides fiber and complex carbohydrates for steady energy.
Naturally Gluten-Free Base
Made with just cornmeal, water, and a little milk, this recipe is naturally free of wheat flour, though check your baking powder for gluten-free labeling if that matters to you.
Simple Ingredient List
With no eggs, no refined flour, and minimal added sugar, this is a straightforward bread without a long ingredient list.
Pairs With Vegetables
It’s traditionally served with beans and greens, which rounds out the plate with fiber, vitamins, and plant protein.
What to Avoid
Preparation Mistakes
- Don’t use lukewarm water. The water needs to be at a full boil to properly scald the cornmeal.
- Don’t let the batter get too thin. It should hold its shape when dropped into the oil; add more cornmeal if it’s runny.
- Don’t crowd the skillet. Frying too many cakes at once cools the oil and leaves them greasy instead of crisp.
Storage Mistakes
- Don’t stack them while hot. Let the cakes drain and cool on a rack or paper towels so steam doesn’t make them soggy.
- Don’t microwave to reheat. It softens the crust; a hot skillet or oven keeps them crisp.
Dietary Considerations
- Contains Dairy (milk)
- Fried in Oil
- Check Baking Powder for Gluten-Free Labeling
Pro Tips for the Best Hot Water Cornbread
- Use a cast-iron skillet. It holds heat evenly, which gives the cakes a consistent, crisp crust.
- Test the oil first. Drop in a small bit of batter; it should sizzle right away without smoking.
- Flatten the cakes slightly as you drop them in, so they cook through evenly.
- Keep a thermometer handy if you have one; 350°F to 375°F oil gives the best crust without burning.
- Serve immediately. Hot water cornbread is best fresh from the skillet, while the outside is still crisp.
What to Serve With Hot Water Cornbread
Beverages
- Sweet tea
- Buttermilk
- Lemonade
Side Dishes
- Green beans
- Fried okra
- Fried squash
- Pinto beans & collard greens
Main Dishes
- Fried chicken
- Southern goulash
- Fried catfish
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Bacon grease | Butter or vegetable oil | Bacon grease adds a smoky flavor; butter is milder. |
| Whole milk | Buttermilk | Adds a slight tang; a Southern favorite. |
| White cornmeal | Yellow cornmeal | Slightly sweeter flavor and a yellow color. |
| Sugar | Omit entirely | Makes a more traditional, savory version. |
| Frying oil | Lard or shortening | Gives a richer, more old-fashioned flavor. |
Storage & Reheating
Refrigerator
Cool completely, then store in an airtight container for 2 to 3 days.
Freezer
Freeze cooled cakes in a single layer, then transfer to a freezer bag for up to 1 month. The crust softens somewhat after freezing.
Reheating
Reheat in a dry skillet or 350°F oven for a few minutes per side to re-crisp. Avoid the microwave, which makes them soft.
Make ahead: measure the dry ingredients and store them covered. Mix in the milk, fat, and boiling water right before frying for the best texture.
Frequently Asked Questions
Boiling water partly cooks the outside of the cornmeal grains, which is what lets the batter hold together and fry into a crisp cake without needing eggs or flour. It also gives the inside a soft, slightly steamed texture that cold batter doesn’t have.
Yes. If you use self-rising cornmeal, leave out the baking powder and cut the added salt, since self-rising mixes already contain both. The texture will be a little lighter.
A neutral oil with a high smoke point, such as vegetable or canola oil, works well. Some Southern cooks fry in bacon grease or lard for extra flavor. Keep the oil around 350°F to 375°F so the cakes brown without burning before the inside cooks through.
You can, but the texture will be different. Baking won’t produce the deep-fried crust that defines hot water cornbread. For a baked alternative, try a traditional skillet cornbread batter instead.
This usually means the batter was too thin or the oil wasn’t hot enough. The batter should be thick, about the consistency of boiled grits, and the oil should be hot enough that the batter sizzles immediately on contact. Letting the batter rest for a minute or two before frying also helps it firm up.
Hot water cornbread is best mixed and fried right away, since the batter firms up and can become gummy if it sits too long. If you need to prep ahead, measure the dry ingredients in advance and stir in the boiling water just before frying.
Reader Reviews
More Brenda Gantt Recipes
- Brenda Gantt’s GritsCreamy stovetop grits, another cornmeal classic
- Egg BreadA simple, savory Southern cornbread
- Fried ChickenA classic pairing for hot water cornbread
- Fried OkraCrispy Southern side dish
- Fried SquashGolden, crunchy summer squash
- Green BeansA simple Southern vegetable side
- Southern GoulashA hearty, one-pot family dinner
- Pound Cake for BreakfastA buttery morning treat
- Good Morning CakeA cozy start to the day
It’s gonna be good, y’all. Make it for your next family supper.
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