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southern hot water cornbread

Margo46 avatar
Recipe by
Marilyn Renfro Gore
@Margo46
Fred, TX

It took Poppy FOREVER to convince me that cornbread did not need baking powder, soda or sugar! I had never heard of this in my life until we were married! Now it is my favorite cornbread and goes well with tons of dishes! Red beans, Sausage & Rice are not right without Hot Water Cornbread. It goes with casseroles, Chicken & Rice Soup, Chicken 'n Dumplings, Cabbage Rolls, and so forth! It is one of the best Southern dishes ever and everyone who tries it, loves it!

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prep time 20 Min
cook time 1 Hr
method Pan Fry

Ingredients For southern hot water cornbread

  • 3 c
    yellow cornmeal
  • 2 c
    water, boiling
  • 3 tsp
    salt
  • grease, enough to fry

How To Make southern hot water cornbread

  • 1
    Bring water to boil. Heat about a half inch of grease in cast iron skillet.
  • 2
    Mix cornmeal and salt in large plastic (heatproof) bowl. Add enough boiling water to wet cornmeal and make it stick together.
  • 3
    Chef's Note: We prefer yellow cornmeal as it gives more of a corn flavor when fried. A lot of people prefer white cornmeal. Two big NONO's! NO sugar and NO leavening!
  • 4
    Rinse hands in cold water to prevent burning and sticking. Take a scoop of cornmeal and pat out with your hands into a pone or patty. Fry. Continue until pan is full.
  • 5
    Let fry until yellow and firm on one side and then flip to cook other side. I make my pones some thick and some thin to please everyone! Experiment and find the right size to suit your family.
  • 6
    Let drain on paper towels. Leftovers can be reheated in oven.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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