Classic Hot Water Cornbread

Heat the vegetable oil or bacon grease in a heavy-bottomed skillet over medium-high heat until shimmering but not smoking.

In a medium bowl, stir together the yellow cornmeal and salt until evenly combined.

Carefully pour the boiling water into the cornmeal mixture, stirring constantly until you form a thick, sticky dough.

If the dough is too dry, add 1 tablespoon more hot water; if too wet, add 1 tablespoon more cornmeal.

With clean hands, scoop about ¼ cup of dough and flatten into a ½-inch-thick patty. Repeat with remaining dough.

Place patties into the hot skillet without overcrowding and fry 3–5 minutes per side, until golden brown and crispy.

Transfer cooked cornbread to a paper-towel–lined plate to drain any excess oil.

Serve immediately while warm and crispy.