Ingredients

The following ingredients have 4 Servings
  • 1 cup fine ground white cornmeal
  • 1 ¼ cups hot water ((boiled on the stovetop or your hottest tap water))
  • ½ teaspoon salt
  • Peanut oil

Instruction

  • Mix the cornmeal, water and salt with a wire whisk making sure no lumps remain in the mixture. Set aside for a few minutes.
  • Heat a flat griddle or skillet over medium heat.
  • When the pan is hot, drizzle with one or two tablespoons of peanut oil tilting the griddle so that the entire surface is coated with oil.
  • Ladle the batter by tablespoons onto the hot pan. Do not crowd the pan.
  • When the edges begin to brown, turn the cornbread with a metal spatula and cook the second side. The cornbread cooks quickly, so watch to make sure it doesn’t burn.
  • Remove the cooked cornbread to paper towels to drain. Re-oil the skillet and stir the batter in between each batch of cornbread.