Ingredients:

  • 1 cup (120g) yellow cornmeal, preferably stone-ground
  • ½ teaspoon (3g) salt
  • ¼ teaspoon (0.5g) black pepper
  • 1 cup (240ml) boiling water
  • 2 tablespoons (30ml) vegetable oil, plus more for frying
  • 1 tablespoon (12g) sugar (optional)

Instructions:

  1. In a large mixing bowl, whisk together the cornmeal, salt, pepper, and sugar (if using).
  2. Carefully pour the boiling water into the bowl with the dry ingredients. Whisk immediately and vigorously until a thick, smooth batter forms. Let stand for a minute to cool slightly.
  3. Stir in 2 tablespoons of vegetable oil into the batter.
  4. Pour about ½ inch of vegetable oil into a heavy-bottomed skillet or frying pan. Heat the oil over medium-high heat until it shimmers and a small piece of batter sizzles when dropped in (about 350°F/175°C).
  5. Using a spoon or small scoop, carefully drop spoonfuls of batter into the hot oil, being careful not to overcrowd the pan.
  6. Fry the cornbread cakes for about 2-3 minutes per side, or until golden brown and crispy.
  7. Remove the cornbread cakes from the skillet using a slotted spoon or spatula and place them on a plate lined with paper towels to drain excess oil. Serve immediately.