Hot water cornbread is a Southern tradition that’s made with just a few simple ingredients. It’s a quick and easy side dish that’s all about texture—crispy on the outside and fluffy on the inside!
What Is Hot Water Cornbread?
Hot water cornbread, also known as corn pone, is a traditional Southern recipe that’s been enjoyed for generations. A few basic ingredients, including hot water, are mixed into a thick batter and then formed into small patties. These patties are fried in oil or lard until they are crispy and golden brown, giving them an irresistible texture that’s crunchy on the outside but soft and fluffy on the inside.
Luckily, it’s easy to adapt hot water cornbread for a plant-based diet—all you have to do is swap the traditional lard or bacon fat with oil! For added flavour, I add some vegan butter to the corn pone mixture, which makes this hot water cornbread extra delicious.
Why You’ll Love This Hot Water Cornbread Recipe
- Vegan. Unlike most cornbread recipes, this version is made without eggs, dairy, honey, or lard, so it’s completely plant-based. (My Vegan Cornbread Muffins and Vegan Cornbread are also vegan!)
- Easy. This hot water cornbread recipe is quick and uncomplicated, with no fancy equipment or techniques required. You might even have all the ingredients in your kitchen already!
- Versatile. Hot water cornbread can be served as a side dish for breakfast, lunch, or dinner. Pair it with your favourite chili, soup, stew, or barbecue for a complete meal.
- Budget-Friendly. Because this recipe is made with pantry staples, it’s an inexpensive option anytime you want to round out your dinner with a simple side dish.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cornmeal – You can use fine or medium ground. In the photos in this post, you’ll see the difference between the coarser cornmeal and finer cornmeal.
- Sugar – Instead of honey, we use sugar for sweetness.
- Kosher salt
- Boiling water
- Vegan butter – You can use store-bought or homemade vegan butter.
- Oil – Any oil you like to use for frying.
How to Make Hot Water Cornbread
- Mix the dry ingredients. Whisk together the cornmeal, sugar, and salt in a medium bowl.
- Make the batter. Stir 1/2 cup of boiling water into the cornmeal. If it’s not moist enough, add more water a tablespoon at a time until the dough holds its shape. Stir in the melted butter.
- Rest. Allow the dough to rest for 5 to 10 minutes while you heat your oil.
- Prepare. Pour about 1/4-inch of oil in the bottom of a frying pan and heat to 375ºF.
- Fry. Form the hot water cornbread dough into 4 patties and drop them into the hot oil. Cook for 2 to 3 minutes on each side, or until they’re golden brown.
- Drain. Remove the cooked patties from the oil and place them on a wire rack set on top of a baking sheet to drain.
Tips for Success
- Stir until there aren’t any lumps. It’s important to mix the batter thoroughly to ensure a smooth consistency.
- Adjust the water as needed. The amount of water required can vary depending on the type of cornmeal used or even the humidity levels in your kitchen.
- Use a high smoke point oil. When frying hot water cornbread, you’ll need to use an oil that can withstand high temperatures without burning or smoking. Canola, grapeseed, and vegetable oils are all good options for this recipe.
- Be mindful of the heat. Keep an eye on the temperature of your frying oil and adjust as needed to prevent burning or undercooking the patties.
Variations
- Add some heat. Fold finely chopped jalapeños or a pinch of cayenne into the batter for cornbread with a spicy kick.
- Mix in herbs. Add fresh herbs like rosemary, thyme, or chives.
- More add-ins. Fold in corn kernels, diced bell peppers, or vegan cheese to add texture and flavour to each bite.
Serving Suggestions
Serve hot water cornbread as a side dish with your favourite Southern-inspired meals. I love it with Vegan Collard Greens and BBQ Tofu, but it’s also a natural accompaniment to Vegan Chili.
How to Store Leftovers
Store any leftover hot water cornbread in an airtight container or zip-top bag at room temperature for up to 2 days. To reheat, place the patties on a baking sheet in a 375ºF oven for about 10 minutes until warmed through.
Can I Freeze This Recipe?
To freeze, let the cornbread patties cool completely after cooking. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cornbread to a freezer-safe bag or container. You can reheat according to the instructions above, adding a few extra minutes to the baking time.
More Vegan Side Dish Ideas
Hot Water Cornbread
Ingredients
- 1 cup cornmeal fine or medium ground, 152 grams
- 1 teaspoon sugar 4 grams
- ¾ teaspoon kosher salt
- ½ – ¾ cup boiling water
- 2 tablespoons vegan butter melted, 28 grams
- Oil for frying
Instructions
- Combine the cornmeal, sugar and salt in a medium bowl. Stir well.
- Add 1⁄2 cup of the boiling water to the cornmeal. Begin stirring together. If it’s not moist enough, add more water 1 tablespoon at a time until the dough will hold it’s shape. You may not need all of the water.
- Add the melted butter and stir in.
- Let the dough rest for 5-10 minutes while you heat your oil.
- Place about 1⁄4 inch of oil in the bottom of a frying pan and heat to 375ºF.
- Form the dough into 4 patties that are about 3 inches in diameter and 1⁄2 inch thick and drop them into the hot oil. Cook for 2-3 minutes on each side until golden brown.
- Remove the cooked patties from the oil and place them on a cooling rack set on top of a baking sheet to drain.
- Serve warm.