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Hot Water Cornbread

User Rating 3.5 Star Rating (3 Reviews)



Hot Water Cornbread

Photo © Erin Huffstetler
Here's a reader-submitted recipe for hot water cornbread that dates back to the Great Depression:

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 9 minutes

Yield: Serves 4


  • 4 cups of boiling water - approximately
  • 1 cup yellow cornmeal
  • 1/4 cup flour
  • 1/4 c canola oil - approximately
  • 1 tsp salt
  • 1 Tbsp sugar (optional)


1. Combine the dry ingredients in a bowl.

2. Add boiling water, and stir until you get the consistency of pancake batter.

3. Heat your cooking oil in a pan.

4. Then, pour the batter into the pan.

5. Fry the cake on one side until golden brown. Then, flip it over and fry the other side.

Our reader says: Cheap and good! My mom made this for us with dinner from time to time. She lived during the Depression Era; and had it then, too.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Hot Water Cornbread, Member strumnsew

My mom grew up in the depresseion, and she used to make these ""corn pones."" I have made them too, but I just use selfrising cornmeal or cornmeal mix. Add enough hot water to make a kind of mush. Let it set for a few minutes while you get the skillet and the oil hot. A cast iron skillet works best. Cook it slowly. Turn when underside is browned. Add more oil if needed. (My mom always used shortening.) Finished corn pone should be about 4 inches wide and less than an inch thick. Yummy with fresh vegetables!

6 out of 6 people found this helpful.

See all 3 reviews

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