“Made for pennies with simple pantry staples, this vintage Southern staple is the crispiest, most authentic way to serve cornbread alongside greens, beans, or stew.”

Directions and Instructions

1. Begin by placing a heavy cast iron skillet on the stove over medium heat to gradually warm up.
2. In a medium mixing bowl, combine the cornmeal and salt, stirring well to ensure the salt is evenly distributed.
3. Carefully pour 1 1/2 cups of boiling water into the cornmeal mixture, stirring vigorously with a wooden spoon or sturdy spatula. If the mixture appears dry or crumbly, feel free to add a bit more boiling water until it holds together.
4. Allow the batter to rest for about 3–5 minutes. This rest period helps the cornmeal fully hydrate, resulting in a better texture.
5. To check if your skillet is ready, sprinkle a pinch of cornmeal into it; it should sizzle delightfully.
6. With damp hands or using a moistened spoon, scoop out portions of the batter and shape them into small patties, roughly 1/2 inch thick.
7. Carefully place the shaped patties into the hot skillet, ensuring that they sizzle pleasantly upon contact.
8. Let the patties cook undisturbed for 3–5 minutes, until the bottoms turn a beautiful golden brown. Gently flip each patty and cook for an additional 3–5 minutes on the other side.
9. Once cooked, transfer the cornbread patties to a plate or wire rack. If desired, cover them loosely with foil to keep warm while you finish the remaining batter.
10. Repeat the shaping and cooking process with the remaining batter until all the deliciousness is prepared. Serve hot and enjoy!

Notes or Tips

• Feel free to add a touch of sugar or honey to the batter if you enjoy a hint of sweetness in your cornbread.
• For extra flavor, consider mixing in chopped jalapeños or herbs into the batter.
• These patties are best served fresh, but they can be stored in an airtight container for a couple of days and reheated in a skillet or the oven.

Cooking Techniques

Using a cast iron skillet is key for achieving that perfect crispy exterior. The even heat distribution helps the cornbread cook uniformly, giving it a lovely, golden crust. If you don’t have a cast iron skillet, a heavy-bottomed frying pan will also do the trick, but be sure to preheat it well so that the patties get nice and crispy.