Hot Water Cornbread recipe


Hey everyone, welcome back to another episode of the cooking everything outdoors show. Today we’re making hot water cornbread otherwise known as corn pone, the cooking outdoors way of course.


So what is a cornbread or cornpone?

Well its history is varied, it is long and everybody has their own version of this. My recipe is not authentic, it’s not original, in fact, the most basic form of cornpone or hot water cornbread is basically water salt cornmeal. And I think flour not much to it; over the years I imagine people added more things to it to make it just a little bit more palatable and that’s what we’re doing here today. I’m actually making a cheesy corn pone and I think you’ll like it.

It’s one of those recipes that you just kind of throw together in a couple of minutes doesn’t take long cook,s very very fast, perfect for cooking, it goes great with stews beans soups and things like that. I think you’ll find it maybe after you’ve tried this and I know a lot of you’ve never ever heard of it that it’s gonna be kind of a quick go-to item to throw together when you’re putting together dinner especially around a campfire.


Now for this recipe, you’re going to need:

  1. 2 cups of cornmeal
  2. 2 to 3 tablespoons of unsalted butter
  3. Quarter teaspoon of baking powder
  4. 1 and 1/2 teaspoons of salt
  5. 2 teaspoons of sugar
  6. About 1/2 a cup of shredded cheese.

I am using Kamath’s New York extra sharp cheddar for mine one of my favorites. It’s really gonna make this recipe pop. You also need about one and a quarter to one and a half cups of boiling water and I also like to keep a cup or two of cold water handy to cool my fingers off when I’m mixing the batter.


Step 1: The first thing you want to do is get some water boiling. I’ve got mine right about where I want it now, then we’re gonna take our cornmeal – this is just a medium grind and our baking powder salt, with a couple pepper flakes of course. No that’s not a recipe; that just happened to be the way I pulled it out of my pinch jar and our sugar and our butter

Step 2: I’m gonna save the cheese for after once I’ve got the butter melted incorporated, so what you want to do in keeping the cold water handy, is just add some of your hot water to this. You can get in there with your hands if you want; it is pretty boiling if you will so I would just hit it with a spatula to start with and as it starts to come together – add a little bit more water so that’s telling you about the original recipe

Step 3: I left out one ingredient because just cornmeal flour or just cornmeal salt and water is pretty pretty boring stuff, they would add bacon drippings to this to give it more flavor and if you were lucky and had some actual Pig fat to use and that was even better I know they’re somewhat synonymous but that’s how I understand it.

Now so we’ve got it to a point where it’s pretty well mixed I haven’t used all the water yet but you want to be able to get this to clump together and hold a form; this is what we’re looking for, so that’s pretty good, so this is where I want it, may add my cheese now and we’re gonna very carefully and lightly mix this up so other alternatives to add to this certainly.

Honey goes very nicely with this, you could add some herbs to it if you want. I’ve seen Mediterranean blends of this – all deviations in somewhat the violations of the regular original recipe. But it’s your recipe, do what you darn well want okay?

So that’s ready to form up now, there’s a couple ways you can cook corn pose you can either bake them in the oven or put them in a dry skillet and put that in the oven or you can fry them. I’m gonna use about a half inch of canola oil in my cast-iron skillet.

Step 4: Now in order to make your corn pone or your hot water cornbread, you’re just going to take depending on the size you want, really it’s personal at this point but I’ll take about two tablespoons in my palm of my hand and then I’ll just flatten it out like that some people make them look like torpedoes or ovals, you know I’m just happy to have this little little patty just like that.

Step 5: That’s just about perfect for me very carefully drop it into the hot oil don’t burn yourself while that’s cooking, we’ll make some more you’ll see your patties start to sink a little bit let’s turn a nice brown that’s your clue to flip it over, yeah do you think your oil is getting a little hot? Turn it down it’s not hot enough turn it up takes about four five minutes to cook not much longer there we go beautiful color.

Step 6: Well just set that aside to cool off a bit and just for instant repeat until you’ve used up all the ingredients should make about seven eight corn pones well that’s hot water cornbread or corn pone. I’d be interested in hearing what your thoughts are on this recipe; it’s so simple and fast to put together. You’ll actually find it a go-to recipe especially when it’s time for that soups or the beans or the stew.


This is good stuff let’s give it a try real quick and see how we did nice golden color, yep done inside this is really cool. Now cornbread has a really unique taste and I did use a medium grind if you go with a finer grind, it might taste a little bit different you can definitely tell the sugars caramelized a little bit, the cheese is coming through real nice.

And I like that I think about the only thing I might want to change on this if I was to do it again is; I would add some green onion to it just because that’s what I like to do, so that’s about it you might find yourself grabbing the honey to drill it on this as you go.

But I hope you liked this recipe give it a try let me know what you think if you liked it give it a thumbs up if you have a comment love to hear about it I wish respond to comments, I really appreciate them and hit that Bell by the subscribe button that way you’re notified when I have a new video. Right now I’m rolling them out about once every other week as soon as I get this kitchen done. I’m gonna start knocking them out even more than that so that’s it until next time and I’ll see you when I see you you.

Source: Youtube


About Uduakobong David

Leave a Reply

Your email address will not be published.