Cornbread has a long tradition in the South and many Southerners have some very particular feelings about how cornbread should be made. While the debate continues on whether it should contain sugar or not, the fact remains that cornbread is one of those amazing, versatile dishes that can be served either sweet or salty depending on how you serve it.

Hot water cornbread is a fried version of the classic corncake, made by adding boiling hot water to cornflour. The final result is a wonderfully crispy side dish with a firm, yet light, interior.

Many people love to serve this as an accompaniment to beans, chili, soups, or fried chicken. However, in my childhood home Mom usually served these with molasses, honey, jam, or even sorghum molasses. This type of cornbread is also great for breakfast, too!

There’s no baking this cornbread and the cakes are perfectly sized for snacking and dipping, unlike skillet cornbread or cornbread muffins.

To make this recipe you start by making the basis for the dough and then slowly add boiling water to the mixture. You’re looking for a firm dough that can be molded by hand, so it’s best to add the water sparingly until the texture is just right.

Then the cornbread is molded into patties before being fried in hot oil for 3-5 minutes each side. If you fry several at a time in a larger skillet (cast iron was my Mom’s pan of choice for anything cornbread-related) you’ll find this satisfying recipe comes together very quickly.

The next time you’re looking for a novel side dish try this recipe and see if it doesn’t hit the spot. Plus, it’s also a yummy variation on the standard breakfast fare of pancakes, waffles, or toast. You won’t be disappointed with this Southern staple recipe!