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.
Set a heavy cast iron skillet on the stove over medium heat so it can heat gradually while you mix the batter. You want it hot by the time the patties are shaped.
In a medium mixing bowl, combine the cornmeal and salt. Stir with a fork or whisk to distribute the salt evenly.
Carefully pour 1 1/2 cups of boiling water into the cornmeal mixture while stirring with a wooden spoon or sturdy spatula. The mixture will thicken quickly and should come together into a soft, thick batter that you can scoop and gently shape. If it looks dry or crumbly, add more boiling water 1 tablespoon at a time until the mixture holds together and feels moist but not runny.
Let the batter rest for 3–5 minutes. This brief rest allows the cornmeal to hydrate so the centers cook up soft instead of gritty.
Check the cast iron skillet for heat: sprinkle in a pinch of dry cornmeal. If it sizzles and lightly darkens within a few seconds, the pan is ready. If it scorches immediately, lower the heat slightly and wait a moment.
Working with damp hands or a lightly moistened spoon, scoop up a portion of the warm batter (about 2 tablespoons for small patties). Gently pat and press it into a rough oval or round about 1/2 inch thick. Repeat with a few more portions, shaping only as many as will fit in the pan without crowding.
Lay the shaped patties directly into the dry, preheated cast iron skillet. You should hear a gentle sizzle when they hit the surface. Let them cook undisturbed for 3–5 minutes, or until the bottoms are a deep golden brown with crisp edges.
Carefully flip each patty with a thin spatula and cook the second side for another 3–5 minutes, until golden brown and cooked through. Adjust the heat as needed so they brown evenly without burning; cast iron holds heat well, so small adjustments matter.
Transfer the finished hot water cornbread to a plate or wire rack. If you like, you can tent them loosely with foil to keep warm while you cook the remaining batter.
Repeat shaping and cooking with the rest of the batter, working in batches so the patties have room to brown properly. Serve hot, while the edges are still crisp and the centers are warm and soft.
Variations & Tips
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