Randy Travis’ Quick and Easy Hot Water Cornbread

Randy Travis’ Quick and Easy Hot Water Cornbread

This recipe from Randy Travis featured in “Music City’s Greatest Eats” only takes 35 minutes from start to finish and can be a great addition to any southern meal.


  • 2 cups self-rising cornmeal mix*
  • 3/4 cup extra light olive oil

*”Music City’s Greatest Eats” tested this recipe with Martha White’s Self-Rising White Corn Meal Mix with Hot Rize


  1. Whisk together cornmeal mix and 2 cups boiling water in a medium bowl to make a thick batter
  2. Drop batter by one-quarter cupfuls into hot oil in a large heavy skillet over medium-high heat, and cook 1 to 1 1/2 minutes on each side or until golden brown.
  3. Remove cornbread from skillet, and drain on paper towels. Add more oil as needed to fry remaining batter.


View Comments (1)

1 Comment

  1. Donette

    March 3, 2018 at 6:46 am

    Can’t wait to try along side fresh field peas and homegrown tomato slices. My favorite summer dish.

Leave a Reply

Your email address will not be published. Required fields are marked *


More in Battered