THIS IS A VERY VERY GOOD RECEIPE..I TRIED IT AND IT'S TO DIE FOR..LOL...YOUR MOM....GOOD COOK...

I'm 57 years old. My grandmother from East Texas used to fix this for me with fresh field peas and sliced homegrown tomatoes, we picked the peas ourselves, no meat, it's a tradition. I'm making it for my family. Thanks for the hot water cornbread recipe, thats exactly how grandma Monzingo used to make it. Simple but killer with the peas and tomatoes. I ate till I was about to pop.

When I was growing up in Alabama, my family had their own back yard filled with squash, greens, peas, beans, corn, peppers, tomatoes, okra, potatoes, radishes, and even wild peppermint. We also had a pecan tree! Can you imagine the meals that came directly from our yard? My aunt would can fruits, veggies, and make 'cha cha' for our table. To top it all off- there would be "Sadie's Bread". We had no idea it was 'hot water cornbread', we just knew our Aunt made it and it was 'hers'. I was an adult before I learned what she used in that recipe to make such good bread to tag along with our veggies. Because she never used measuring cups, etc. she would always make more than we could ever eat and so, to the neighbors we would go with garden vegetables, homemade veggie and beef soup and "Sadie's Bread". Today, hot water cornbread, aka "Sadie's Bread" is a regular staple in our home. My daughter has learned how to make the bread even better than me! There is so much to be said about southern cooking...it's more than food - it's a relationship with your family and friends. Don't you agree?

I didn't have any self-rising cornmeal so I made some by substituting 1 tbsp baking powder for 1 tbsp cornmeal and adding 1/2 tsp of salt.

Amazing recipe. This was my first time to cook hot-water cornbread and both my wife and I loved. It won't be our last time to eat it!

It was wonderful especially for the first time.

This is a great starter recipe.. I took another comments advice and used baking powder and salt instead of self rising cornmeal. I have been trying to make hotwater cornbread for 5 or 6 years.. I finally made it perfect today... thanks for the recipe and for the suggestions in the other comments.

My grandmother's recipe, too. She didn't often have self-rising cornmeal, so usually she put a spoonful of baking powder in (and a dash of salt). She handed these out to the grandchildren to stave off starvation while my aunts all got dinner together, and the uncles all went outside to argue politics.

This is simple. I love it, makes a nice snack.

My grandmother, Mom, made this for the family a couple of times a week. We loved it. As we got older we got to decide if we wanted egg or hot water corn bread. My choice was always hot water. This is her recipe-nothing measured. She poured ingredients in her hand, made a well in the center and poured in the hot water. As it steamed and formed she scooped it out, shaped it and fried it. Yum.

I love hot water corn bread! The hospital in Eldorado Springs, AR served it on Fridays, and I tried to be there on those days visiting my students in Respiratory Therapy. The cooks there would boil big fat hotdog shaped hot water cornbread that reminded me of fried mush that my mother would fix for breakfast quite often. Either way it is fixed it is great.

This is a "pore folks" recipe like my dear Ozark Mountains family always made. I love it with beans and greens--a big pot of pinto beans and any kind of greens (turnips, collards, mustard, or mixed) that have cooked all day with some kind of pork thrown in for seasoning. Water is added to the greens as needed and the result is a nutrient-rich pot likker. Dinner is served on a plate that holds the beans and cornbread with some fresh butter and a big bowl of greens you can crumble the bread into to sop up the likker. Nothing in the world tastes better to a country girl.

This is the way my mama always made her hot water cornbread. I make mine the same way and can't make enough when I cook it. Everybody loves it. (I boil my water a little longer, until it boiling and then some and add a little flour to it to make it stick together better). Make sure it is not too dry and not too wet). Shawnee cornmeal mix makes the best.

My mom always heated a little extra oil to add to the cornmeal mixture (with salt) to help 'cook' the cornmeal as she likes to say, before making the patties by hand and frying.

We only used plain cornmeal, salt, and boiling hot water. Dropped with a spoon in hot grease and fried until golden. Slather with butter. It is so good.

Now, this is GOOD EATIN'. I add several tablespoons of milk to the batter which helps the bread brown nicely. I have a special cast iron skillet used for SW cornbread which makes the texture just perfect.