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.

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