Description
Crispy old-fashioned hot water cornbread is so crave-worthy! This fried cornbread recipe is an easy side dish that’s perfect for pairing with your favorite Southern meals.
Ingredients
Scale
- 1 cup cornmeal
- 1 teaspoon granulated sugar
- 3/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 tablespoons butter, room temperature
- 1 egg
- 3/4 cup boiling water
- vegetable oil for frying
Instructions
- In a medium bowl, combine cornmeal, sugar, salt, baking powder, and butter until mixed evenly. Stir in the egg until smooth. Add in the boiling water and stir until combined. Set aside.
- Fill a deep skillet or Dutch oven with 1- inch vegetable oil to fry. Heat the oil over medium heat until it reaches 350°F.
- Using a 3- tablespoon scoop, portion out the cornmeal mixture and form into thick (1/2- inch) patties. When the oil is hot, place the patties in the pan and fry for 2-3 minutes on each side until golden brown. Transfer to a paper towel lined baking sheet to drain.
- Serve warm.
Notes
These are a lot like hush puppies and can be served with butter, honey, or jam. They are also great on the side of chili or a cup of soup for dipping.
Great served as a side with Tex Mex or BBQ, or anytime you would serve cornbread.
