Ingredients
- 2 cups self-rising plain cornmeal
- 1/2 teaspoon salt
- 2 teaspoons granulated sugar
- 1 1/2 cups boiling water adjust as needed for thick batter consistency
- Vegetable oil enough to fill a heavy skillet with about 1/2-inch depth for frying
Instructions
- In a large bowl, whisk together the cornmeal, salt, and sugar. Gradually stir in the boiling water until the mixture forms a thick batter, similar to a very thick pancake batter. Add a little extra water if needed, but aim for a mix that holds its shape.
- Pour about 1/2 inch of vegetable oil into a heavy, preferably cast-iron, skillet. Heat the oil over medium-high heat until it reaches between 350-375°F and is glistening but not smoking.
- Carefully drop or spoon about 1/4 cup of the batter into the hot oil, forming small patties. Fry for 3-5 minutes until the edges are brown, then carefully flip and cook for another 3-4 minutes until golden brown on both sides. Work in batches if necessary. Remove the patties from the oil and drain them on a paper towel-lined plate.
- Serve the hot water cornbread warm as a side dish or snack. Enjoy plain or with a light spread of butter.
