Big Mama’s Old Black Pot Recipes: Fried Hot Water Cornbread – Black Foodie Finder

A Crispy Southern Cornbread Classic

Fried hot water cornbread is a true Southern comfort food staple that has been passed down through generations of Black family kitchens. Known for its crispy golden crust and soft center, this simple yet satisfying dish is often served alongside collard greens, fried fish, pinto beans, or slow-cooked meats. Made with just a handful of pantry ingredients, it’s proof that some of the best soul food recipes come from humble beginnings.

This version from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon captures the heart of traditional Southern cooking. Rooted in Louisiana home-style traditions, this recipe delivers old-school flavor with a texture that’s both crispy and comforting.

Ingredients

• 2 cups cornmeal
• 3/4 teaspoon salt
• 4 cups water
• 1/2 teaspoon baking powder

Step-by-Step Instructions

1. Remove the cornbread from the oil and place it on paper towels to drain excess grease. Serve warm alongside your favorite Southern comfort dishes.
2. Bring the water to a brisk boil in a saucepan over medium-high heat. The hot water helps soften the cornmeal and creates the classic texture of hot water cornbread.
3. In a large mixing bowl, combine the cornmeal, salt, and baking powder until evenly blended. This helps evenly distribute the seasoning throughout the batter.
4. Slowly pour the hot water into the cornmeal mixture while stirring continuously. Mix until the batter becomes thick, smooth, and easy to shape.
5. Using a spoon, scoop portions of the batter and gently shape them into small corn cakes. Keeping them evenly sized helps them cook evenly.
6. Add oil or cooking fat to a deep skillet and heat until very hot. Properly heated oil creates a crispy golden crust without making the cornbread greasy.
7. Carefully place the corn cakes into the hot oil and fry until both sides are crispy and golden brown. Avoid overcrowding the skillet for the best results.

Closing Summary / Pro Tips

1. For extra flavor, add finely chopped onions or a pinch of cayenne pepper to the batter before frying.
2. Make sure the oil is fully heated before adding the corn cakes to achieve a crispy golden crust.
3. Avoid overcrowding the skillet so each piece fries evenly and stays crisp.
4. Serve the cornbread fresh and hot for the best texture and flavor.

About the Creator

Ethel Rayson Dixon was born in Shreveport, Louisiana, where she learned the art of cooking at a young age as one of eight children. Her cookbook celebrates traditional Southern and Louisiana-inspired dishes made with simple ingredients and heartfelt hospitality. Through Big Mama’s Old Black Pot Recipes, Dixon preserves the warmth and cultural richness of Black Southern home cooking for future generations.

Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes

Where to Find This Recipe

This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.

Find more classic Southern and soul food recipes like this through local booksellers and online retailers specializing in regional cookbooks.