Crispy Grilled Alabama Hot Water Cornbread Recipe

There is something undeniably soulful about authentic Alabama hot water cornbread. It is a staple of Southern kitchens, a simple yet profound dish that dates back generations, born out of necessity and perfected through tradition. Unlike its oven-baked cousin, this version creates a distinct textural masterpiece: a golden-brown, impossibly crispy exterior that gives way to a creamy, savory interior similar to a grit cake. Cooking this on an Arteflame grill elevates the experience entirely. The flat cooktop allows for an even, aggressive sear that a standard skillet often struggles to match, imparting a subtle wood-fired essence that connects the dish to its rustic roots. It is not just a side dish; it is a bite of Southern history, transformed by the heat of open-air cooking. Whether you are hosting a backyard barbecue or looking for the perfect gluten-free accompaniment to your weeknight meal, this recipe delivers comfort in every bite.

Ingredients

• 2 cups White or Yellow Cornmeal (Self-rising is preferred for a lighter texture)
• 1 teaspoon Salt (plus more for finishing if desired)
• 1 tablespoon Sugar (Optional, depending on your preference)
• 1 ½ to 2 cups Boiling Water (Must be rolling boil)
• ¼ cup Bacon Grease, Lard, or Vegetable Oil (For the grill surface)
• 2 tablespoons Butter (Melted, for brushing)

Instructions

Step 1: Fire Up the Grill

1. Begin by preparing your Arteflame grill. Light a fire in the center using charcoal or wood, allowing the flat cooktop griddle to heat up completely.
2. You are aiming for a medium-high heat zone on the flat top (around 400°F to 450°F). The steel should be hot enough to sizzle immediately upon contact with oil.
3. Clean the surface with a scraper to ensure a smooth cooking area for the cornbread.

Step 2: Prepare the Batter

1. In a heat-proof medium mixing bowl, combine the cornmeal, salt, and sugar (if using). Whisk the dry ingredients together to ensure the salt is evenly distributed.
2. Bring your water to a rolling boil. It is crucial that the water is boiling hot to partially cook the cornmeal instantly, which creates the signature soft interior.
3. Slowly pour the boiling water into the cornmeal mixture while stirring continuously with a sturdy spoon.
4. Keep stirring until the mixture forms a thick, sticky dough that holds its shape. If it is too crumbly, add a splash more hot water; if it is too runny, add a sprinkle of cornmeal.

Step 3: Shape the Patties

1. Allow the mixture to cool for a few minutes until it is safe to handle but still warm.
2. Grease your hands lightly with a little oil to prevent sticking.
3. Scoop out portions of the dough (about the size of a golf ball or slightly larger) and shape them into patties. They should be about ½ to ¾ inch thick. You can shape them into round discs or the traditional oblong oval shape.

Step 4: Grill the Cornbread

1. Move to the grill and pour the bacon grease or vegetable oil onto the flat cooktop where you intend to cook. Allow the oil to heat up until it shimmers.
2. Carefully place the cornmeal patties onto the hot oil. You should hear a distinct, aggressive sizzle.
3. Cook the patties for 4 to 5 minutes on the first side. Do not move them around; let the crust form undisturbed until it is deep golden brown and crispy.

Step 5: Flip and Finish

1. Using a sturdy metal spatula, flip the cornbread patties over.
2. Add a little more oil or butter to the grill surface if it looks dry.
3. Cook for another 4 to 5 minutes on the second side until equally golden and crispy.
4. Move the patties to the outer edge of the grill (the cool zone) to keep warm if you are cooking in batches, or remove them immediately and brush with melted butter before serving.

Tips

Mastering hot water cornbread requires paying attention to the temperature of both your water and your grill. The water must be at a rolling boil when it hits the cornmeal; tap water simply won't yield the right texture. This process, known as scalding the meal, gelatinizes the starches and makes the inside fluffy rather than gritty. When working on the Arteflame, temperature control is your best friend. If the grill is too hot, the outside will burn before the center is cooked through. If it’s too cool, the bread will absorb the grease and become heavy. Test the heat with a small pinch of dough; it should sizzle immediately. Also, keeping your hands oiled while shaping the patties is non-negotiable—the dough is naturally sticky, and the oil helps create a smooth surface that crisps up beautifully on the steel.

Variations

While the classic recipe is a masterpiece of simplicity, hot water cornbread is an excellent canvas for culinary creativity. You can easily adapt the flavor profile to match the main course you are serving. For a spicy kick, diced jalapeños are a popular addition that pairs perfectly with the corn sweetness. If you want something richer, incorporating cheese or fats into the dough creates a decadent treat. Here are a few ways to customize your batch:

• Spicy Jalapeño: Fold in ¼ cup of finely diced fresh jalapeños and a pinch of cayenne pepper into the dry mix.
• Cheddar & Chive: Add ½ cup of shredded sharp cheddar cheese and 2 tablespoons of chopped fresh chives.
• Cracklin' Bread: Mix in ½ cup of crispy bacon bits or pork cracklins for a salty, meaty crunch.
• Sweet Honey Butter: Increase the sugar to 2 tablespoons and drizzle the finished cakes with hot honey.
• Garlic Herb: Add 1 teaspoon of garlic powder and a tablespoon of fresh thyme or rosemary.

Best pairings

Alabama hot water cornbread is traditionally served as a vehicle for soaking up savory liquids, known in the South as "pot likker." Its dense yet absorbent texture makes it the ultimate companion for soups, stews, and braised dishes. However, because of the crispy exterior achieved on the grill, it also stands up well as a barbecue side dish, replacing standard dinner rolls or hushpuppies. The savory corn flavor cuts through rich, fatty meats, cleansing the palate while adding a satisfying crunch. To truly experience this dish as it was intended, try pairing it with these Southern staples:

• Collard or Turnip Greens: The bitterness of the greens and the salty broth are the classic match for cornbread.
• Beef Chili: Serve it alongside or crumbled on top of a spicy bowl of chili.
• Black-Eyed Peas: A traditional New Year’s pairing for luck and prosperity.
• BBQ Pulled Pork: The sweetness of the corn complements smoky, tangy barbecue sauce perfectly.

Conclusion

Making Alabama hot water cornbread on an Arteflame grill brings a rustic elegance to a humble classic. It connects the cook to the elemental nature of food—fire, water, and grain—resulting in a dish that is far greater than the sum of its parts. The contrast between the crunch of the fried exterior and the steaming, soft cornmeal center is a texture that oven-baking simply cannot replicate. By following these steps, you aren't just making a side dish; you are keeping a culinary tradition alive. Whether you stick to the traditional salt-and-meal recipe or experiment with spicy and cheesy variations, this cornbread is guaranteed to disappear from the plate moments after it leaves the grill. Gather your friends, fire up the grill, and enjoy the authentic taste of the South.