My grandma made a huge batch for Sunday dinner and we completely cleared the plate before the main course was even served. You only need 3 ingredients to make this.

This southern 3-ingredient hot water cornbread is the kind of thing that disappears before the main course ever hits the table. It’s based on the old-fashioned method common across the rural South: just cornmeal, salt, and boiling water, quickly shaped and pan-fried until the edges turn deeply golden and crisp while the centers stay tender. It’s the sort of recipe a grandma could scale up in minutes to feed a crowd on Sunday, and it’s perfect for home cooks who want something comforting, quick, and pantry-friendly.

Serve these hot water cornbread patties straight from the skillet while they’re still sizzling. They’re classic alongside slow-braised greens, beans, or a pot of chili, and they’re wonderful for soaking up juices from roast chicken, smothered pork chops, or gumbo. For a simple snack, split one open and add a pat of butter or a drizzle of honey. They also hold up nicely on a platter for a casual gathering—just keep a small dish of softened butter or spicy jam nearby.

Servings: 8–10 small patties (about 4 servings)

2 cups fine or medium-grind yellow cornmeal