Directions
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.
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