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Old-Fashioned Hot Water Cornbread


Just like your grandma made! Often referred to as po' man's bread, there's NO eggs, oil, or milk in the batter. Delicious with fresh field peas and corn or homemade soup.

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Rate this recipe 4.4/5 (36 Votes)


  • 2 cups self-rising cornmeal
  • 1/4 teaspoon salt
  • 1 1/2 - 2 cups boiling water
  • Oil for frying
  • 2 tablespoons bacon fat, optional



Step 1

Heat oil and bacon fat in a deep fryer or in a pot or heavy skillet over medium-high heat. (It needs to be deep enough to cover the spoons of batter.)

Whisk the cornmeal and salt together. Using a spoon to mix, stir in just enough boiling water for the batter to stick together. It should be about the consistency of mashed potatoes. (I used about 1 1/4 cups.)

When oil is hot, spoon walnut-sized tablespoons of batter into your hands and smooth out a bit. (It helps to wet hands first.) Drop into hot oil, a few at a time. Fry until golden brown. Drain on paper towels. Makes about 20.


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