– self-rising plain cornmeal – boiling water – vegetable oil for frying
Pour about 1/2 inch of oil into a heavy-bottomed skillet and heat to 350°F or until glistening but not smoking. In a bowl, combine self-rising cornmeal with boiling water to create a pourable batter, adjusting water as needed.
When the oil is hot, pour 1/4 cup of batter, cook for 3-5 minutes until browned, flip, and cook for an additional 3-4 minutes. Work in batches, adding oil if necessary. Drain cornbread on paper towels and serve warm.