Crispy Hot Water Cornbread

 There’s something deeply satisfying about a bite of hot water cornbread—crispy on the outside, soft and steamy on the inside, with a whisper of smoky bacon flavor. This humble, old-school side dish is a staple in many Southern kitchens, and for good reason: it’s quick, comforting, and pairs perfectly with everything from collard greens to fried chicken. Think of it like the soul food version of a warm, buttery hug.

Crispy Hot Water Cornbread: A Southern Comfort Classic

Ingredients

• 1 cup cornmeal (yellow or white works—your call!)
• 1 teaspoon salt
• 1 teaspoon white sugar (just enough to round out the flavor)
• ¾ cup boiling water
• 1 tablespoon bacon grease (for mixing in)
• About 1 cup bacon grease (for frying—you can also use vegetable oil if preferred)

Instructions

1. Get everything ready: Gather all your ingredients so you’re not scrambling mid-recipe.
2. Mix it up: In a medium bowl, stir together the cornmeal, salt, and sugar. Carefully pour in the boiling water and add the tablespoon of bacon grease. Stir it all up until the bacon grease melts and everything is well combined. The texture should be thick but scoopable—kind of like gritty mashed potatoes.
3. Heat the oil: Pour about ½ inch of bacon grease (or your oil of choice) into a large skillet. Heat it up to around 375°F. If you don’t have a thermometer, just drop a tiny bit of the batter in—if it sizzles right away, it’s ready to go.
4. Shape your patties: Scoop up heaping tablespoons of the mixture and gently shape them into flattened rounds—like little cornmeal hockey pucks. You should end up with about 12 pieces.
5. Fry to golden perfection: Carefully place a few patties into the hot oil (don’t crowd the pan). Fry for about 2–3 minutes per side, or until they’re beautifully golden and crisp. Flip once during cooking.
6. Drain and serve: Transfer the cornbread to a plate lined with paper towels to soak up excess grease. Serve them warm—right off the skillet is best.

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