THE RECIPE JOURNAL · Side Dish
Uncle Bill's Zesty Hot Water Cornbread
This classic Southern treat is quick to make and packed with a delightful spicy kick. Perfect for pairing with your favorite soups or chili, it’s a simple recipe that brings warmth and flavor to any meal.
FROM THE KITCHEN • Uncle Bill's Zesty Hot Water Cornbread
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a cast iron skillet over medium heat. Meanwhile, bring a small pot of water to a boil. In a bowl, pour the cornmeal and slowly add the boiling water, stirring as you go until the mixture is smooth. Stir in the seasoned salt to give it that extra kick. Once your oil is hot, drop spoonfuls of the batter carefully into the skillet. Let them cook until the edges turn golden brown, which should take about 5 minutes. Flip each piece over and gently press down with a spatula to flatten them a bit. Cook for another 5 minutes or so, until they're cooked through and nicely browned. When they’re done, set them on a paper towel to soak up any extra oil, then enjoy!
Why you’ll love it
This cornbread has a unique, zesty kick that sets it apart from traditional recipes. It’s quick to make and uses hot water to create a tender, crisp texture. Perfect for those who love a bit of spice and a simple, satisfying side.
How to serve
Serve warm alongside chili, barbecue, or a hearty soup. It also pairs well with butter and honey for a sweet and spicy treat. This cornbread makes a great base for toppings like cheese or jalapeños.
Storage & leftovers
Store leftovers in an airtight container at room temperature for up to two days. To keep it fresh longer, wrap tightly and refrigerate for up to a week. Reheat in a skillet or oven to restore crispiness.
