The crunchy, gritty texture of cornmeal adds a rustic appeal to this simple fried corn bread.
- 2 1/4 cups white or yellow cornmeal
- 1/2 teaspoon salt
- 2 cups boiling water
- 3 tablespoons vegetable oil, plus additional, if necessary
In a medium bowl, mix the cornmeal and salt. Stir in the boiling water until all the ingredients are blended.
Heat a skillet over medium heat. Add the oil. When the oil is hot, form the cornmeal mixture into small patties.
Place in the skillet and cook for 2 to 3 minutes per side until the outside is golden and crispy.
Transfer to paper towels to absorb the excess oil. Serve immediately.
Makes 8 to 10 corn cakes.
Photo by Jodi Miller