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Hot Water Cornbread Patties 1

Hot Water Cornbread Patties

Traditional Southern hot water cornbread patties with a crispy exterior and tender interior. These quick, versatile cornmeal patties come together in minutes and pair perfectly with everything from morning eggs to evening stews.
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Course: Side Dish
Cuisine: American, Southern
Keyword: Cornbread, Hot Water Cornbread, Southern Cornbread, Fried Cornbread, Quick Bread
Prep Time: 10 minutes
Cook Time: 8 minutes
Resting Time: 5 minutes
Total Time: 18 minutes
Servings: 8 patties
Calories: 180kcal

Equipment

  • Cast Iron Skillet
  • Heat-Resistant Mixing Bowl
  • Wooden Spoon
  • 1/4 Cup Measuring Cup or Ice Cream Scoop
  • Slotted Spatula

Ingredients

Dry Ingredients

  • 2 cups yellow cornmeal white cornmeal works too
  • 1 tsp salt
  • 1 tbsp sugar optional, for a hint of sweetness
  • ¼ cup all-purpose flour

Wet Ingredients

  • 2 cups water boiling
  • ½ cup vegetable oil or bacon grease for frying (bacon grease adds exceptional flavor)

Optional Add-ins

  • 1 tbsp jalapeños finely chopped, optional
  • 2 tbsp green onions finely chopped, optional
  • ¼ cup corn kernels for texture, optional

Instructions

  • In a large heat-resistant mixing bowl, whisk together the cornmeal, salt, sugar (if using), and flour until well combined. Make a well in the center of your dry ingredients.
  • Carefully pour the boiling water into the well you've created in the dry ingredients. Let the mixture sit for 30 seconds before stirring.
  • Using a wooden spoon, stir the mixture vigorously until all dry ingredients are incorporated and you have a thick, smooth batter. The consistency should be similar to thick mashed potatoes.
  • Allow the batter to rest for 5 minutes to let the cornmeal fully absorb the water.
  • In a large cast-iron skillet, heat the oil over medium-high heat until it reaches 350°F (175°C). Test by dropping a tiny bit of batter into the oil—it should sizzle immediately and float to the surface.
  • Using a ¼ cup measuring cup or an ice cream scoop, portion the batter and shape into patties about ½-inch thick with slightly wet hands. Carefully place 3-4 patties in the hot oil, being careful not to overcrowd the pan.
  • Fry the patties for 3-4 minutes on the first side until deeply golden brown. Flip once using a slotted spatula and cook for an additional 2-3 minutes on the second side.
  • Remove the patties with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy.

Notes

For a gluten-free version, replace all-purpose flour with cornstarch or rice flour.
For a healthier version, you can bake these patties in a 425°F oven for 10-12 minutes per side instead of frying.
These patties are best served fresh, but the dry ingredients can be mixed 1 day ahead.
To reheat leftovers, place in a 350°F oven for 5-7 minutes or in a dry skillet over medium heat for 2 minutes per side.

Nutrition

Calories: 180kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 1.5g | Sodium: 295mg | Potassium: 65mg | Fiber: 2g | Sugar: 1g | Calcium: 4mg | Iron: 6mg
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