Southern Hot Water Cornbread

Ingredients

• 2 cups yellow cornmeal (not self-rising and not cornmeal mix)
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 - 1 1/2 cups boiling water
• 2 tablespoons melted unsalted butter
• Canola or vegetable oil (for frying)

Instructions

1. 1

   Pour enough canola or vegetable oil into a 10-inch cast iron skillet to reach about ½ inch deep. Place the skillet over medium-high heat and bring the oil to 365°F. Use a thermometer for accuracy or test by dropping in a small bit of batter. It should sizzle immediately.

2. 2

   In a medium mixing bowl, whisk together 2 cups of yellow cornmeal, 2 teaspoons of sugar, 1 teaspoon of salt, and 1 teaspoon of cracked black pepper until well combined.

3. 3

   Carefully pour in 1 cup of boiling water. Stir the mixture with a wooden spoon or heatproof spatula. Add more boiling water, 1 tablespoon at a time, until the batter becomes thick, wet, and holds its shape when scooped.

4. 4

   Mix in 2 tablespoons of melted unsalted butter. The batter should be moist but not runny.

5. 5

   Wet your hands slightly to prevent sticking. Scoop out a portion of batter and gently form it into a patty about 1 inch thick and 2 to 3 inches wide. You should get 8 evenly sized patties.

6. 6

   Carefully place 4 patties into the hot oil. Fry for 3 to 4 minutes on one side, then flip and fry for another 3 to 4 minutes, or until both sides are golden brown and crispy.

7. 7

   Use a slotted spatula or tongs to transfer the fried patties to a paper towel-lined plate. Let drain. Repeat the frying process with the remaining patties.