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


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.

About this Recipe

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