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Patti Labelle Hot Water Cornbread Recipe

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Servings: 4 people
Author: Amelia


  • 2 cups yellow cornmeal
  • 2 cups of canola oil
  • 1 ½ teaspoon of salt
  • 1 teaspoon of sugar
  • ¼ cup thinly sliced green onions
  • 2 teaspoons fresh thyme leaves
  • 2 cups of hot water


  • In a large cast iron skillet, heat oil over medium-high flame for 1-2 minutes before frying.
  • In a mixing dish, combine yellow cornmeal, salt, sugar, green onions, and thyme. Add hot water and stir until completely smooth.
  • Make sure the batter has no lumps and a great texture. Moist your hands and flatten the batter into big tablespoonfuls.
  • When the oil is heated, cook the cornbread in batches for 5 minutes. Rotate and cook thoroughly on each side until crisp and golden brown.
  • Drain the hot water cornbread on paper towels. Serve along with your favorite condiments.