Southern Hot Water Cornbread

Marilyn Renfro Gore


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!

☆☆☆☆☆ 0 votes
20 Min
1 Hr
Pan Fry


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

How to Make Southern Hot Water Cornbread


  • 1Bring water to boil. Heat about a half inch of grease in cast iron skillet.
  • 2Mix cornmeal and salt in large plastic (heatproof) bowl. Add enough boiling water to wet cornmeal and make it stick together.
  • 3Chef'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!
  • 4Rinse 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.
  • 5Let 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.
  • 6Let drain on paper towels. Leftovers can be reheated in oven.

Printable Recipe Card

About Southern Hot Water Cornbread

Main Ingredient: Rice/Grains
Regional Style: Southern
Dietary Needs: Dairy Free