Because this recipe is built on only three ingredients, small tweaks in technique and proportions make a big difference. For a slightly richer flavor while still honoring the 3-ingredient idea, you can preheat the cast iron skillet in a 400°F (200°C) oven, then move it to the stovetop just before cooking; the extra heat from the pan helps create even crisper edges. If your cornmeal is very coarse, let the batter rest a full 10 minutes so it can hydrate more thoroughly, or pulse the cornmeal briefly in a food processor before using for a finer texture.

To keep the recipe in the spirit of “only three ingredients,” use what you already have on hand: yellow or white cornmeal both work, and you can adjust the salt slightly to taste. For a looser, almost spoonable batter, add a bit more boiling water; this yields thinner, lacier patties with extra-crisp edges.

For a thicker, more bread-like patty, use just enough water to bind and press the batter a little thicker in the skillet. Food safety and handling tips: Be cautious when working with boiling water—use a heatproof bowl, pour slowly, and stir with a sturdy utensil to avoid splashes. The batter will be hot; if you’re shaping with your hands, let it cool just enough to handle comfortably and keep your hands damp rather than wet so the batter doesn’t stick.

Cook the patties until the centers are hot and set; undercooked patties can taste raw or gritty. Always handle the cast iron skillet with oven mitts, as the handle becomes very hot and retains heat even after the burner is turned off.