10min · 6 servings 2 cups of self rising cornmeal • 1 1/2 cups to 2 cups of hot water 1 teaspoon of salt In a large skillet, add about 1/2 inch of oil to a skillet. In a large bowl, combine the self-rising corn meal with about 1 1/2 cups of boiling water. Stir until well combined. The batter should be pourable. If you like a thinner and crispier cornbread, add more water. • Using a 1/4 cup measuring cup, pour batter into the hot oil. Cook 3 to 5 minutes or until brown around the...
