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Southern American·Side Dish

Fried Hot Water Cornbread

A Southern staple that results in a unique texture: a thick, crunchy golden crust surrounding a tender, moist cornbread interior. This version uses a medium-grind cornmeal and a brief chilling period to ensure the patties hold their shape perfectly during frying.

Prep

70m

Cook

15m

Total

85m

Serves

8

Method

  1. 01

    In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, salt, and baking powder until thoroughly combined.

    Step 1
    Watch · 0:46
  2. 02

    Carefully pour the simmering hot water into the dry ingredients. Use a spoon to mix slowly at first to avoid splashing, then stir until a thick, even dough forms.

    Step 2
    Watch · 1:07
  3. 03

    While the dough is still warm, add a chunk of butter (or fat of choice) and stir until it completely disappears. Using an ice cream scoop, portion the dough into 8 equal rounds onto a parchment-lined tray.

    Step 3
    Watch · 1:43
  4. 04

    Place a sheet of plastic wrap over the portions and lightly press them down into patties about 3/4 to 1 inch thick. Smooth the edges and chill in the refrigerator for at least one hour to firm up.

    Step 4
    Watch · 2:35
  5. 05

    Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Use a spatula to carefully lower the patties into the hot oil. Fry for about 3 minutes per side until deeply browned and crispy.

    Step 5
    Watch · 3:17
  6. 06

    Transfer the fried cornbread to a wire rack to drain. Let cool for about 10 minutes before serving warm, ideally with honey butter or alongside a bowl of beans.

    Step 6
    Watch · 4:22

From Chef John

  • “You are after all the valeries of making this with more calories.”
  • “Close enough for cornbread.”
  • “The most southern of all the southern cornbread.”