My grandma made a huge batch for Sunday dinner and we completely cleared the plate before the main course was even served. You only need 3 ingredients to make this.

Set a heavy cast iron skillet on the stove over medium heat so it can heat gradually while you mix the batter. You want it hot by the time the patties are shaped.

In a medium mixing bowl, combine the cornmeal and salt. Stir with a fork or whisk to distribute the salt evenly.

Carefully pour 1 1/2 cups of boiling water into the cornmeal mixture while stirring with a wooden spoon or sturdy spatula. The mixture will thicken quickly and should come together into a soft, thick batter that you can scoop and gently shape. If it looks dry or crumbly, add more boiling water 1 tablespoon at a time until the mixture holds together and feels moist but not runny.

Let the batter rest for 3–5 minutes. This brief rest allows the cornmeal to hydrate so the centers cook up soft instead of gritty.

Check the cast iron skillet for heat: sprinkle in a pinch of dry cornmeal. If it sizzles and lightly darkens within a few seconds, the pan is ready. If it scorches immediately, lower the heat slightly and wait a moment.

Working with damp hands or a lightly moistened spoon, scoop up a portion of the warm batter (about 2 tablespoons for small patties). Gently pat and press it into a rough oval or round about 1/2 inch thick. Repeat with a few more portions, shaping only as many as will fit in the pan without crowding.

Lay the shaped patties directly into the dry, preheated cast iron skillet. You should hear a gentle sizzle when they hit the surface. Let them cook undisturbed for 3–5 minutes, or until the bottoms are a deep golden brown with crisp edges.

Carefully flip each patty with a thin spatula and cook the second side for another 3–5 minutes, until golden brown and cooked through. Adjust the heat as needed so they brown evenly without burning; cast iron holds heat well, so small adjustments matter.

Transfer the finished hot water cornbread to a plate or wire rack. If you like, you can tent them loosely with foil to keep warm while you cook the remaining batter.

Repeat shaping and cooking with the rest of the batter, working in batches so the patties have room to brown properly. Serve hot, while the edges are still crisp and the centers are warm and soft.

Because this recipe is built on only three ingredients, small tweaks in technique and proportions make a big difference. For a slightly richer flavor while still honoring the 3-ingredient idea, you can preheat the cast iron skillet in a 400°F (200°C) oven, then move it to the stovetop just before cooking; the extra heat from the pan helps create even crisper edges. If your cornmeal is very coarse, let the batter rest a full 10 minutes so it can hydrate more thoroughly, or pulse the cornmeal briefly in a food processor before using for a finer texture. To keep the recipe in the spirit of “only three ingredients,” use what you already have on hand: yellow or white cornmeal both work, and you can adjust the salt slightly to taste. For a looser, almost spoonable batter, add a bit more boiling water; this yields thinner, lacier patties with extra-crisp edges. For a thicker, more bread-like patty, use just enough water to bind and press the batter a little thicker in the skillet. Food safety and handling tips: Be cautious when working with boiling water—use a heatproof bowl, pour slowly, and stir with a sturdy utensil to avoid splashes. The batter will be hot; if you’re shaping with your hands, let it cool just enough to handle comfortably and keep your hands damp rather than wet so the batter doesn’t stick. Cook the patties until the centers are hot and set; undercooked patties can taste raw or gritty. Always handle the cast iron skillet with oven mitts, as the handle becomes very hot and retains heat even after the burner is turned off.