Hot Water Cornbread

Hot Water Cornbread

This hot water cornbread from Shreveport chef Hardette Harris is perfect alongside any Southern entree (and appears on the Official Meal of North Louisiana).

Hot Water Cornbread
Serves 12
Write a review
  1. Vegetable oil
  2. 1 cup yellow cornmeal
  3. 1 teaspoon garlic powder
  4. ½ teaspoon salt
  5. ½ teaspoon ground black pepper
  6. ¾ cup boiling water
  1. In a large cast-iron pan, pour oil 
to a depth of ½ inch, and heat over medium-high heat until hot but not smoking.
  2. In a large bowl, combine cornmeal, garlic powder, salt, and pepper. Slowly pour in ¾ cup boiling water, and stir until smooth. Mold batter by hand into 1-inch thick pieces, and place in hot oil in pan in batches. Cook until light brown, about 
3 minutes. Turn, and cook 3 minutes more. Let drain on paper towels, and serve warm.
Louisiana Cookin


  1. I have never seen not water cornbread like this….look more like hush puppies. I am from that neck of the woods, Amazing, perhaps I will try this recipe. The garlic and pepper threw me of.

    A little sugar
    Boiling water

    • I’m from Shreveport my mother use to make it all of the time and with a cast iron skillet too god i miss her ….


  2. My grandmother, Cleo Belle, would bring a big pot of turnip greens to our house and cook up a batch of hot water cornbread. That was in Texas, 60 years ago. It was quite a treat. She’d lived in Shreveport prior to that time and must’ve learned recipe there. She used white cornmeal. I’m so glad to find recipe!!

  3. I LOVE LOVE HOT WATER CORN BREAD. BUT I add 1 large Jalapeno chopped and 1 can whole kernel corn. Sometimes I add red bell pepper. I make a large batch and share with neighbors. They Love it.
    Sometimes I use buttermilk corn bread mix sometimes I use white corn mix. Any way you fix hot water corn bread it is SOOOOO GOOD.


  4. I am from New Orleans but have been living up north for 35 years we still cook like we did back home and cornbread is one of them,but I have never had cornbread like that it’s a must try.

  5. all i had to see was Shreveport my home town i knew how to cook it already just curious to see what was on the web something to spice it up a bit yet traditional. thank you

  6. Loving the replies. I’m from Shreveport, too. I’m 80. My recollection of the recipe was white cornmeal, salt and bacon fat for frying. Always a Pattie with a three finger imprint. Never sugar.

  7. I’m from Shreveport too. My mom always just used cornmeal, salt and boiling water so that’s the way I’ve always made it. May try the garlic powder.

  8. We are from Shreveport. My mother in law introduced this to me. We use corn meal mix. Love and miss you, Mama Sue.

Leave a Reply to Sam Cancel reply

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.