Preparation:

Prepare the Batter:

In a large bowl, combine the cornmeal, sugar (if using), and salt. Stir these dry ingredients until well mixed. Add the melted butter or bacon grease into the cornmeal mixture and stir to combine.

Add Boiling Water:

Slowly pour the boiling water into the cornmeal mixture, stirring constantly to form a thick, smooth batter. The consistency should be thick enough to hold its shape but still soft, so adjust the water amount if needed.

Shape the Cornbread Patties:

Wet your hands to prevent the batter from sticking. Scoop a portion of the batter (about 2-3 tablespoons) and shape it into small patties, roughly 2-3 inches in diameter.

Fry the Cornbread:

Heat about ¼ inch of oil in a skillet over medium-high heat until it’s hot and shimmering. Carefully place the patties into the skillet and fry for 2-3 minutes on each side, or until golden brown and crispy. Make sure the heat is high enough to crisp the outside but not burn the batter.

Drain and Serve:

Once the patties are golden brown, remove them from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve the cornbread hot for the best taste and texture.