‘Party classic’: Just 5 ingredients. My hubby craves this weekly

In a medium bowl, stir together the cornmeal, salt, and sugar (if using) until well combined.

Carefully pour in 3/4 cup of boiling water, stirring with a spoon until the mixture forms a thick, soft dough. If it seems too dry or crumbly, add a little more boiling water, 1 tablespoon at a time, until it holds together but is not runny.

Let the mixture sit for 3–5 minutes to hydrate the cornmeal. It should be thick enough to scoop and gently shape with a spoon or your hands.

In a large skillet, heat the vegetable oil or bacon grease over medium to medium-high heat until hot but not smoking. You can test it by dropping in a tiny bit of the batter—if it sizzles right away, the oil is ready.

Using a spoon or damp hands, scoop up a portion of the dough (about 2 tablespoons) and gently pat it into a small, thick patty. Carefully place it into the hot oil. Repeat, leaving space between each patty so they can cook evenly.

Fry the patties for 3–4 minutes on the first side, until deep golden brown and crisp around the edges. Flip and cook another 2–3 minutes on the second side. Adjust the heat as needed to prevent burning.

Remove the hot water cornbread to a paper towel–lined plate to drain any excess oil. Serve warm, with butter, honey, or alongside your favorite Southern-style mains.

For picky eaters, you can make the patties a bit smaller—almost like cornbread “nuggets”—which are fun for little hands to dip into chili or soup. If your family prefers a slightly softer texture, stir in 1–2 tablespoons of milk or buttermilk along with the boiling water. For a heartier, more savory version, add 1–2 tablespoons of finely chopped green onion or shredded cheese to the dry ingredients before mixing in the water. If someone in your house is sensitive to spice, keep it simple; but if your crew likes a kick, a pinch of black pepper or a little cayenne can warm things up. To lighten things a bit, you can pan-fry in a thinner layer of oil instead of deep frying—just be sure to let the patties cook fully on one side before flipping so they don’t fall apart. Leftovers reheat nicely in a dry skillet or toaster oven, and they’re great packed in lunchboxes with a small container of honey or jam for dipping.