Hot Water Cornbread

For the Cornbread:

• 1 cup cornmeal (preferably stone-ground for a more authentic texture)
• 1/2 teaspoon salt
• 1 teaspoon sugar (optional, depending on your taste)
• 1 cup boiling water
• 1 tablespoon butter (optional, for a richer flavor)
• Vegetable oil or shortening for frying

Step-by-Step Instructions

1. Prepare the Cornmeal Mixture

1. In a medium bowl, combine the cornmeal, salt, and sugar (if using). Stir together to ensure all dry ingredients are well-mixed.
2. Carefully pour in boiling water, starting with about 3/4 cup, and stir with a wooden spoon until a thick batter forms. Add more water if needed to achieve a soft, dough-like consistency. The batter should hold together but not be too runny.
3. If desired, mix in butter to add a richer flavor and smoother texture.

2. Shape the Cornbread Patties

1. Let the cornmeal mixture rest for a few minutes so that it thickens slightly and is easier to handle.
2. Wet your hands to prevent sticking, then scoop out about 2 tablespoons of the batter and form it into a small patty or disk shape. Repeat with the remaining batter until you have several patties ready to fry.

3. Heat the Skillet

1. Heat about 1/4 inch of vegetable oil or shortening in a heavy-bottomed skillet (such as cast iron) over medium heat. You’ll want enough oil to lightly fry the patties, but not too much to submerge them.
2. Test the oil by dropping a small piece of batter into the skillet. If it sizzles immediately, the oil is ready for frying.

4. Fry the Cornbread Patties

1. Carefully place the cornmeal patties into the hot oil, being sure not to overcrowd the pan. You may need to fry them in batches depending on the size of your skillet.
2. Fry each patty for about 3-4 minutes per side, or until golden brown and crispy. Use a spatula to flip them halfway through cooking, ensuring they fry evenly on both sides.
3. Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil.
4. Serve the Hot Water Cornbread immediately while it’s warm and crispy. This bread is best enjoyed fresh from the skillet when the outside is crunchy, and the inside is soft and tender. Pair it with collard greens, black-eyed peas, fried chicken, or even a bowl of chili for the ultimate Southern meal experience.
   
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