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Golden cornbread muffins cool on a wire rack beside a classic cornbread baked to perfection in a cast iron skillet, all displayed on a granite countertop.
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Hot Water Cornbread vs Skillet Cornbread

A side-by-side comparison of crispy fried hot water cornbread and soft, buttery skillet cornbread to help you choose your favorite.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 8

Ingredients

  • Hot Water Cornbread
  • 2 cups yellow cornmeal
  • ½ cup all-purpose flour
  • 1 tablespoon sugar optional
  • 1½ teaspoons salt
  • 1 teaspoon baking powder
  • 1 tablespoon bacon grease or melted butter
  • 1½ cups boiling hot water plus more if needed
  • Oil for frying
  • Skillet Cornbread
  • 1 cup yellow cornmeal
  • ½ cup all-purpose flour
  • 1 tablespoon sugar optional
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • ¼ cup melted butter
  • 2 tablespoons bacon grease or oil for the skillet

Instructions

  • Start by combining the dry ingredients for the hot water cornbread in a bowl. Slowly add boiling water while stirring, then mix in the bacon grease or butter until a thick, scoopable dough forms. Let it rest briefly so the cornmeal fully hydrates.
  • Shape the dough into small patties, keeping them slightly rough for texture. Heat oil in a skillet and fry each piece until deep golden brown and crispy on both sides. Drain and lightly salt while still hot.
  • For the skillet cornbread, preheat your oven with a cast iron skillet inside. This step ensures the crust forms properly once the batter is added.
  • Mix the dry ingredients in one bowl and the wet ingredients in another. Combine them gently, stirring just until everything comes together without overmixing.
  • Remove the hot skillet from the oven and add the bacon grease or oil, coating the pan evenly. Pour in the batter and listen for the sizzle, which helps create the crispy edges.
  • Bake until golden brown and set in the center. Let it rest before slicing so the structure holds and the texture settles.
  • Serve both versions side by side to experience the contrast between crispy fried edges and soft baked texture.

Notes

  • Fry hot water cornbread darker for best texture
  • Store skillet cornbread and reheat in oven for best results
  • Adjust sweetness and salt based on preference

Nutrition

Calories: 3094kcal | Carbohydrates: 455g | Protein: 79g | Fat: 106g | Saturated Fat: 47g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 34g | Trans Fat: 2g | Cholesterol: 489mg | Sodium: 802mg | Potassium: 2129mg | Fiber: 48g | Sugar: 20g | Vitamin A: 2289IU | Calcium: 397mg | Iron: 22mg