Hot Water Cornbread

Crispy corn pone on plate with cup of butter

5 from 2 votes

Hot water cornbread (or corn pone) is a quick and easy side dish that’s all about texture—crispy on the outside and fluffy on the inside!

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 287kcal

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.

Notes

To store: Store any leftover hot water cornbread in an airtight container or ziplock 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.

To freeze: Let the hot water 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.

Nutrition