2cupscornmeal(white or yellow, fine or medium grind)
1 ⅔cupsboiling water(more if needed)
Peanut or vegetable oil, for frying(to a depth of ½-inch)
Place a 10 or 12-inch skillet (preferably cast iron) over medium high heat. Add oil to an approximate depth of ½-inch. Let the oil heat while mixing the cornbread.
In a medium mixing bowl, add the cornmeal and salt. Stir together.
Gradually stir in the boiling water.
Mix well forming a dough with a thick, wet consistency. Add more water if needed to attain the correct consistency.
When the oil is sufficiently heated (about 375 degrees F), form small patties of dough.
Carefully lower the patties into the hot oil.
Cook for about 5 to 6 minutes or until a medium golden brown color.
Turn and cook on the second side until well browned.
Remove from the oil and drain on a rack or a plate lined with paper towels.
Makes about 10 pieces of cornbread. Serve warm or at room temperature.
Cornmeal comes in yellow or white, and either fine, medium, or coarse grinds. I always use white, fine ground cornmeal for any cornbread recipe, but you can use either white or yellow in the fine or medium grind. I don't recommend the coarse grind for this -- or anything really.I always use peanut oil for frying because it has a higher smoking point than other oils. You'll need enough oil to fill your skillet to about ½-inch deep.Recipe Tips
This recipe doubles easily if you have more hungry mouths to feed.
The batter tends to stick to your hands when forming the patties. To help prevent that, just wet your hands with a little water.
Cornmeal absorbs a lot of liquid and swells as it does so. If the batter has been sitting for any length of time before forming the patties and frying, it may need an additional tablespoon or two of water added.
Don't be tempted to use hot tap water instead of boiling water! The hotter the water, the better for this recipe.
Watch the oil carefully while you fry. If it seems to be cooking too fast, turn it down just a little. If the cornbread doesn't immediately sizzle and bubble when you add it, the oil isn't hot enough.
FAQsThere's no sugar in your recipe. Is that correct? That is absolutely correct. I don't put sugar in any cornbread recipe. Ever. Period. However, I know that there's a whole other crowd that would never make cornbread without some sugar. If you just insist, you can add a teaspoonful.Can this be made ahead of time? Yes, it can. It's great both piping hot and at room temperature.How do you store the leftovers? Pop them into a container and store in the fridge. It should keep for quite a long time - 5 or 6 days. To reheat, I'd suggest using the oven at 350 degrees and heating for about 10 minutes.