Ingredients
1 cup yellow cornmeal (fine or medium grind)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar (optional, but nice for kids)
1 tablespoon melted butter or vegetable oil (plus more for frying)
3/4 to 1 cup boiling water (start with 3/4 cup and add more as needed)
Neutral oil for frying (such as canola or vegetable oil)
Directions
In a medium mixing bowl, combine the cornmeal, baking powder, salt, and sugar (if using). Stir well so everything is evenly mixed.
Add the melted butter or vegetable oil to the dry ingredients and stir to lightly coat the cornmeal.
Carefully pour in 3/4 cup of boiling water while stirring with a wooden spoon. The mixture should come together into a thick, soft dough—thicker than pancake batter but looser than biscuit dough. If it seems too dry or crumbly, add more boiling water a tablespoon at a time until it holds together and can be scooped and shaped.
Let the mixture rest for 3–5 minutes. This gives the cornmeal time to absorb the water and makes the patties easier to form.
While the batter rests, heat about 1/4 inch of oil in a large skillet over medium heat. You want the oil hot enough that a tiny pinch of batter sizzles when it hits the pan, but not so hot that it smokes.
Once the oil is hot, scoop a heaping tablespoon of batter into your hand or onto a spoon and gently pat it into a small, thick patty (about 2 to 2 1/2 inches across). Carefully slide it into the skillet. Repeat, leaving space between each patty so they can crisp up.
Fry the patties for about 2–3 minutes per side, or until they are golden brown and crisp on the outside. Adjust the heat as needed so they brown evenly without burning.
Use a slotted spoon or spatula to transfer the cooked cornbread to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining batter, adding a little more oil to the skillet if necessary and letting it heat up before adding more patties.
Transfer the hot water cornbread to a clean serving plate and serve warm, with butter, honey, or your favorite main dish.
Variations & Tips
For cheese lovers, stir 1/4 to 1/3 cup of shredded cheddar or Colby Jack into the batter before adding the boiling water; this adds a melty, kid-pleasing twist. If you have picky eaters who don’t like visible “bits” in their food, keep the batter plain and serve toppings on the side—like honey, jam, or a little cinnamon sugar. For families who enjoy a bit of heat, mix in a pinch of cayenne pepper or a tablespoon of finely minced jalapeño (seeds removed for less spice). To make the cornbread a bit lighter, you can replace 2–3 tablespoons of cornmeal with all-purpose flour, which gives a slightly softer texture. If you prefer less oil, form slightly flatter patties and pan-fry them in just a thin layer of oil, almost like a griddle cake. For a whole-grain feel, use stone-ground cornmeal and add an extra tablespoon or two of boiling water to help it soften. Leftovers can be reheated in a dry skillet or toaster oven to crisp them back up—serve them the next morning with eggs and fruit for an easy breakfast.
